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Shawarma
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Shawarma, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Shawarma. Shawarma (שווארמה), a Street dish from Israel. Here is the whole thing, one move at a time.
On screen. Shawarma
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Shawarma, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Shawarma. Shawarma (שווארמה), a Street dish from Israel.
On screen. Shawarma
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out chicken thigh, ground cumin, ground turmeric, sweet paprika, garlic. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Grill pan or grill, Tongs, Scale.
On screen. Grill pan or grill · Tongs · Scale
Scene 5 · step · 7s
Step 1
Shot. Shawarma: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Shawarma. Heat to a hot grate, about 450°F / 232°C and give it 5 minutes so the surface is actually hot. Weigh chicken thigh, ground cumin, ground turmeric, sweet paprika, garlic, pita, tahini, tomato, kosher salt, olive oil. Shawarma is cooked in Street as its own plate, not as a copy of a restaurant menu. Slice spiced chicken thin, grill it, and pile it in pita with tahini and tomato. Thigh stands in for the vertical spit. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Shawarma: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Shawarma is cooked in israel. Also called שווארמה. Pat the surface dry before it hits the pan, or it will steam instead of brown.
On screen. Shawarma is cooked in israel. Also called…
Scene 7 · step · 7s
Step 3
Shot. Shawarma: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Shawarma, until the edges take a little color. Do not crowd the pan. Brown in two batches if the pieces touch.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Shawarma: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Grill 12 min in real time.
Voiceover. Add the remaining weighed foods and cook Shawarma at a hot grate, about 450°F / 232°C. Start checking at 12 minutes. Shawarma is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was a hot grate, about 450°F / 232°C.
On screen. Add the remaining weighed foods and… · Grill 12 min
- 🇮🇱 IsraelMiddle Eastsig-israel-shawarma-sig-israel-shawarma-9
Step 5
step · israel
Scene 9 · step · 6s
Step 5
Shot. Shawarma: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Shawarma, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Shawarma, not the edge. If…
- 🇮🇱 IsraelMiddle Eastsig-israel-shawarma-sig-israel-shawarma-10
Step 6
step · israel
Scene 10 · step · 7s
Step 6
Shot. Shawarma: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Shawarma for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in israel, with the sauce or garnish that belongs to it. Film Shawarma in this shot order and no other: a cooling rack and a waiting towel; cheese melting only after the boil stops; the lid lifted for one quick look; batter or dough smoothed to the corners. Slate words for the editor: ribbon, frost, sheen, grove, sable, fork, skillet, lacquer, bloom, nacre.
On screen. Rest Shawarma for 5 minutes, then… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Shawarma is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was a hot grate, about 450°F / 232°C.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Shawarma looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Shawarma turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Shawarma, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 291 calories, with 25 grams of protein. Pai marks it Moderate.
On screen. 291 kcal · 25 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Shawarma
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Shawarma from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.