Preheat a convection oven to 320 F (160°C).
To make sure that the top of the meat is brown, brush the meat with the remaining lemon juice and continue cooking for 30 minutes (for the poultry) or 1 hour (for the lamb).
Check the meat: If the Dutch oven seems dry, then add about ¼ to ½ cup (50 to 100 ml) of boiling water all around the meat. If the meat seems too dark, cover it lightly with aluminum foil.
Serve the shawarma on a plate with rice, roasted vegetables, hot pita bread, yogurt, zhug (hot sauce), labneh, hummus and/or tahini sauce or serve it as a sandwich in hot pita bread with some of these fillings.
Shawarma is also often served with diced tomatoes, cucumbers and onions, as well as roasted peppers, eggplants and/or French fries.