Shawarma Recipe Israeli

[Sara Legath]

ThisMediterranean preparation of chicken shawarma is lighter than one you might find at a local restaurant. Skinless chicken is key here. Consequently this shawarma recipe is a pretty healthy, lean protein option!

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What a great recipe! I returned a few weeks ago from my first trip to Israel. After enjoying shawarma several times in Israel, I wanted to make shawarma at home and found this recipe. The result was fantastic. My husband loved it, too. Thank you!

Anyway, shawarma is a huge vertical rotisserie spit of thinly sliced meat or poultry that is tightly packed in a huge cone. The shawarma meat is shaved off the spit and stuffed into a pita or laffa (Israeli flatbread) and smothered in hummus, tahini, fried eggplant, sliced vegetables, pickles, and french fries. And it tastes. so. good. omg.

After the chicken has marinated a bit, spread it out in a single layer in a pan or baking tray. Bake it at 350 until cooked through. If you plan this right (i.e., started marinating the chicken earlier in the day), you can bake the chicken while frying the eggplant or slicing the veggies. Hurray for multitasking!

This Israeli chicken shawarma brings all the flavors of the Middle East right to your kitchen! Savory chicken, fried eggplant, vegetables, hummus - all you need for a perfect shawarma that you can make at home!

If you enjoy this recipe, please give it a five star rating!

It is traditionally used with lamb, goat, chicken, or turkey and no specific fat content is needed but using lamb fat will help with the flavor. For more in-depth information see my see shawarma recipe.

I was told by a Turkish street vendor in Amsterdam that he uses 23 different seasonings in his shawarma and it was the best I've had (I've never been to the Middle East)...do you think this is true or was he just bragging? I've been trying to reproduce that amazing flavor for years now

Funnily enough the best Shawarma I have ever had was in Amsterdam too, It was in a small Israeli owned , informal but very welcoming place just around St Olafsteeg right at the start of the Zeedijk the owner was an Israeli woman called Sonia who was also a very ,very good cook. She would NEVER tell anyone her secret spice mixes

This Chicken Shawarma recipe is going to knock your socks off! Just a handful of every day spices makes an incredible Chicken Shawarma marinade that infuses the chicken with exotic Middle Eastern flavours. The smell when this is cooking is insane!

I had some chicken shawarma from the butcher but needed to make extra for company. I followed the recipe exactly (marinating 3 hours). I grilled it, and served with gyro bread, cuke, tomato, red onion, feta, and tzatziki. I will never buy premade again. Thank you!

This was a BIG hit at our Bible study potluck. I adjusted the spices down (except cumin) a bit and added 1/4 tsp cinnamon. I had many requests for the recipe. So I sent them the original recipe and my modifications. Then they can use what works for them. Thank you very much for posting this excellent/authentic recipe.

After a recent trip to Israel, I was on a mission to replicate the street-style chicken shawarma I enjoyed there. It was tender, juicy, full of flavor and tons of fragrant spices. We saw chicken shawarma at pretty much every restaurant we went to. Either in a sandwich served with rice or on a kabob.

Serve this dish as an entree with sides like my Mediterranean quinoa, over some mixed greens as a salad, in a pita with some hummus as a riff on a gyro, or over crispy pita chips with some fresh veggies and tzatziki sauce for Mediterranean-style nachos!

Absolutely! This recipe can easily be made on the grill as full thighs or breasts, or skewered, after marinating of course. Grill until golden brown, and cooked through (about 10-15 minutes). You can also throw some sliced veggies like red onion, bell peppers, and mushrooms into your marinade and grill them, too. (Best for kebabs.)

Serve this chicken in a warm pita with Garlic Sauce, tomatoes, lettuce, and onions for your own homemade gyro! Or serve as an entree over rice or a salad. Hummus, tahini, or Mediterranean salsa also make great toppings for this chicken! You can also make your own Mediterranean-style pizza with this on top!

This is a pretty easy-looking recipe. If I have frozen chicken thighs that I Sous-vide and cook thoroughly, can I put the cooked chicken in the ziploc with all the spices and then instead of cooking just broil it for 2 minutes or just a little less since the chicken will already be cooked?

I love Shawarma! I used to eat it when I lived in Vienna. There was a little israeli Restaurant which also served Sharwarma-to-go. One question: how do you make the bread for it? Thanks! Beautifully photographed! Cheers from Germany. Susanne

really great Arabian dish with good taste! I make this recipe in every weekday in occasions as well I have tried this recipe from madeeasy they have many recipes with new upgraded recipe of shawarma: -recipe/

I also opted for chicken thighs this time around, which are a whole lot fattier and juicier than turkey breasts. Since this marinade included a lot of lemon juice, I opted to go for a relatively short marinating time of just a few hours in order to keep the acidity from rendering the meat mushy.

Compiling a recipe for the blog tends to be painstakingly slow because I always have to keep washing my hands and then snapping photos after each step. My cats have become fond of making the process even slower by getting in the way, so I decided to start publicly shaming them in my posts when they're being a nuisances (and it's in no way because they're adorable and awesome). Here's George Michael testing my patience as I try to get the standard "meat-in-marinade" shot.

That was then combined with tahini paste and lemon juice and pulsed in a food processor until smooth. I then kept the processor running and added in water, a tablespoon at a time, until the sauce reached a consistancy where it could easily come out of a squeeze bottle. The end sauce did not have the harsh sesame flavor that some tahinis exhibit, and instead had a very smooth, lightly roasted profile backed by a bright citrus component that made it taste like it would actually be perfect with the earthy spice of the shawarma.

I said one of my minimal toppings I liked on my shawarma was salad, but really, Israeli salad adds a lot by itself. That's because this salad is comprised of diced tomatoes, cucumber, red pepper, and red onion with a simple dressing of lemon juice, olive oil, and za'atar. So it's a singular topping, but really packs in a lot of vegetables that otherwise could be added one-by-one.

Once grilled and shortly rested, I sliced the shawarma into the common thin strips. My wife had actually ordered a shawarma at a local restaurant the day before I cooked this and it came in big chicken chunks, which led her to believe she was given souvlaki or some other kebab instead of shawarma, so I think shape and size definitely matter here.

To make the final sandwiches, I lightly toasted the pitas until warm and soft and then cut open the top to create a pocket for stuffing. I lined one side of the pita with hummus, then piled in shawarma and Israeli salad followed by a squeeze of tahini sauce on top. For me personally, this was a pretty perfect specimen. In the way I like it, the earthy spiced meat was front and center, while the salad balanced out the heavy spice with its freshness and bright flavor. The hummus and tahini worked together to deliver distinct, yet complimentary toasty flavors and creamy textures that made the sandwiches feel whole. You can really go hog wild with the toppings though, but for me, this was how I ate shawarma (it was only missing some soft french fries) over and over again, so it will always be what tastes right and best to me.

Like hummus, falafel, and kofta Kebab, shawarma is another popular Middle Eastern street food that has become widely known throughout the world! And the good news is, beef shawarma is easy to make right at home, no special equipment needed.

This famous Middle Eastern street food is basically heavily-marinated meat (or chicken), layered on a vertical rotisserie or spit where it is slow-roasted for days until perfectly tender and extra flavorful! To serve it, thin layers of meat are shaved off the spit and piled up into a warm pita pocket with heaps of fresh toppings and a good drizzle of tahini sauce.

You do not need a special rotisserie or spit to make it at home. In this easy homemade shawarma recipe, you just need a large skillet or cast iron grill pan. And to make sure we get as close as possible to the texture and authentic flavor of beef shawarma, slice up your meat very thinly and toss it in the tantalizing shawarma seasoning with a bit of garlic, onions, lemon juice and olive oil.

Several kinds of meat can be used to make shawarma at home. In this recipe, I used 1 1/2 pounds of beef flap steak, which is a thin, relatively lean steak that is part of the sirloin butt. Depending on where you live, flap steak goes by other names like sirloin tip or bavette. It is not an expensive cut of beef and has just enough fat for flavor.

Flank steak will work here as well, although flap meat has a little bit more marbling which makes it juicer and more tender. If you have the budget and want to splurge for a beef rib eye steak that will work as well.

This healthy Chicken Shawarma couldn't be easier to make with options for the slow cooker, instant pot, or grill. It's the perfect option for a pita sandwich, meal prep bowl, or salad.

Living in Los Angeles, we are lucky that there are a ton of great places to get it so up until a few weeks ago when a reader requested a chicken shawarma recipe, I hadn't really considered giving it a try.

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