What You Need to Know
The Maillard reaction occurs when amino acids and reducing sugars in the meat react with heat, resulting in new flavor compounds and browning. The vertical spit applies mechanical stress, tenderizing the meat and concentrating flavors.
Steps
- 1.
Beirut-style Shawarma (Lebanon): Creates crispy exterior while preserving lamb juices
- 2.
Iskender Kebap (Turkey): Vertical cooking allows thin slicing over bread
- 3.
Tacos Árabes (Mexico): Adapted vertical spit method for pork marination
The Science
Primary Reaction
Maillard reaction