Shawarma, Middle Eastern-style beef or chicken grilled and hacked off a rotating spit and wrapped in flatbread, has been a popular snack choice in the Philippines for over a couple of decades now. Despite serious competition from things like dimsum and quick-fix supermarket Mexican nosh, people continue to patronize shawarma kiosks in both food courts and transport terminals. And why not? It’s reasonably priced, filling, and quite savory.
As a way of giving shawarma a local twist, some vendors offer shawarma rice which features beef or chicken slices served atop a bowl of plain white rice together with some diced cucumber, onions, and tomatoes. Squirts of hot sauce and garlic mayo are added for oomph and a runny-yolked fried egg is put on top to complete the presentation. It’s quite good, is rather filling, and makes a savory alternative to one’s usual lunchtime nosh.