Z, when you slice the shawarma does the meat separate very much? Since I have a kettle rotisserie the one you did on a Weber caught my eye.
I'd like to know too. This thread got me thinking, so I tried some "shawarma" yesterday at one of the local food court vendors for lunch. Never again - the stuff was greasy and pulverized like the tuna in a tuna sandwich, not sliced like I'm used to it. Utter cr*p - I want my $6.50 back.