Often dubbed as the national dish of Oman, shuwa is usually prepared with bone-in cuts of lamb or goat meat, or occasionally beef or camel. The meat is coated in a spice blend that typically combines chili peppers, cardamom, cloves, cumin, or coriander.

It is traditionally wrapped in banana or palm leaves and then placed in a woven bag before it is roasted and smoked in underground pits. Because of the extensive preparation, shuwa is usually enjoyed on special occasions. The meat is served on a bed of rice together with a tomato-based sauce, and it is supposed to be shared among the guests.