How to Cut Shawarma Evenly: Chicken vs Beef and Lamb Cones

Shawarma is only as good as the slice. Cut it thick and uneven and portions drift, cones run out early and customers notice. Cut it thin and even and every wrap tastes the same as the last one.

This guide covers how to cut shawarma evenly with an electric shawarma knife, and why chicken and beef or lamb cones need slightly different handling.

Why even slices matter

Even slices are about money as much as taste. When every pass cuts the same thickness, you can portion by weight, predict how many plates a cone will give you, and train new staff quickly.

Some shops still use a long manual knife because it looks traditional. Sani, who runs Gyrosknife, sees the cost of that choice: "The problem is they don't really understand that they're losing money. Food cost and the labor. Like you have to pay somebody who knows what they do." An electric slicer sets the thickness for you, and he says anyone in your kitchen can learn it in about 10 minutes.

Chicken vs beef and lamb shawarma cones

The biggest difference is the blade.

• Chicken shawarma: a smooth blade works well. Some of our customers also use serrated blades on chicken.
• Beef or lamb shawarma (stacked meat): most of our customers use a serrated blade. In Sani's words, beef and lamb shawarma is "a little harder to cut than a regular chicken or gyro meat."

Smooth blades can be used on pretty much any meat, and they are easy to sharpen every day. Serrated blades grip tougher stacked meat. Most of our customers don't sharpen their serrated blades daily. They replace them when they get dull.

Not sure which to buy? New customers often ask, and Sani's answer is simple: get one of each and try both on your own cones. Every slicer ships with a smooth blade fitted and a spare in the box. If you want serrated, ask when you order and we will fit one.

How to cut shawarma evenly, step by step

1. Start with a sharp blade. Sharpen the smooth blade at the end of the previous day, when it is clean.
2. Set the thickness guard. Pick one setting for each meat and write it down for the team. The guard adjusts from 0 to 10 mm.
3. Slice only the browned outside. Leave the inner layers on the spit to keep cooking.
4. Work top to bottom in smooth passes. Let the blade do the cutting. Pressing into the cone tears the meat and strains the motor.
5. Turn and repeat. Move to the next side while the cut side goes back in front of the heat.
6. Clean the slicer after service with as little water as possible. See the sharpening and maintenance guide.

Watch the Donexe Don 300 slicing a cone.

One slicer or one per meat?

A lot of shops open with chicken and beef or lamb on the menu. Many stores that serve both run one slicer per meat, each with the blade that suits it. That way nobody swaps blades in the middle of a rush.

Sani says new shops often want to test one slicer before they buy two. That is a fair way to start: buy one machine, try both blade types, then add a second slicer once you know what works on your cones.

Slicers for big beef and lamb cones

Large stacked-meat cones need torque more than speed. Two options built for that work:

• The Dost 120 is gear-driven with more torque at lower rpm. Sani describes it as "designed more for shawarma, beef and lamb especially." It is rated up to 200 kg / 440 lb a day.
• The UYAR T3120 is a 120 mm pistol-grip slicer rated up to 150 kg / 330 lb a day, designed for tougher meat like beef or lamb.

GRKFresh in Washington, DC has bought Dost 120 serrated blades and parts from us since 2018. For smaller cones, an 80 mm slicer such as the Dost 080 or UYAR P180 Competition is easier to handle. Compare every model in how to choose an electric gyro knife, or browse all electric slicers.

Serrated blades for shawarma

Every machine we sell takes a serrated blade. Popular ones include the Dost 80 serrated blade, the Dost 120 serrated blade, the Devran serrated blade and the UYAR 120 mm serrated Proficut. The blade fit guide shows which blade fits your model, and the full range is in gyro slicer blades.

A dull blade costs more than a new one. "When the blade gets really dull, it puts way more strain on the motor itself, which will shorten the life of the motor, which is most expensive part of these machines," Sani says.

Buying from Gyrosknife: We are the exclusive UYAR distributor in the United States and Canada, and the authorized service provider for every slicer we sell. New slicers come with a 1-year warranty, and repairs come with a 6-month warranty on the replaced parts. Returns: 14 days on everything we sell (refund policy). We ship within the US and to Canada (shipping policy).

Questions? Call us toll-free at 1-877-394-8227 or message us on WhatsApp at 858-380-6172.

Frequently asked questions

How do you cut shawarma evenly?

Use an electric shawarma knife with the thickness guard set to one setting, slice only the browned outside of the cone, and work top to bottom in smooth passes without pressing into the meat. A sharp blade makes the biggest difference.

Should I use a smooth or serrated blade for shawarma?

Most of our customers use a serrated blade on beef or lamb shawarma, which is harder to cut. A smooth blade works well on chicken, and some customers use serrated on chicken too. If you are unsure, buy one of each and test both.

Do I need a separate shawarma slicer for chicken and beef?

Not to start. Many shops that serve both run one slicer per meat so nobody swaps blades during service, but you can begin with one slicer and two blade types.

Do you sharpen serrated shawarma blades?

Most of our customers don't sharpen serrated blades daily. They replace them when they get dull. Smooth blades get a quick sharpen once a day.

Which shawarma slicer handles large beef or lamb cones?

The 120 mm slicers. The Dost 120 is gear-driven with more torque and is rated up to 200 kg / 440 lb a day. The UYAR T3120 is rated up to 150 kg / 330 lb a day.