Arabic Shawarma

[Athina Dollison]

Thiseasy and authentic chicken shawarma will be a weekly dinner staple! The juicy chicken is heavily seasoned with a mix of warm middle eastern spices and cooked in three different ways: oven baked, air fried, or on the stove-top using a cast iron skillet!

Chicken shawarma is a popular middle eastern street food, with its origins tracing back to the Ottoman Empire. Traditional chicken shawarma consists of well-marinated pieces of meat stacked on a large rotating vertical spit, slowly roasted as the spit rotates. The meat is sliced off once cooked and perfectly flavourful.

Shawarma that is traditionally cooked on a rotating spit is juicy and tender, because the meat slowly cooks as it rotates and is sliced off when the outer layer is cooked and develops char on the meat. The meat is also layered with pieces of fat that melt and keep the meat juicy and flavourful.

Chicken: I recommend chicken thighs as opposed to chicken breast. Traditional chicken shawarma is layered with fat, which helps add flavour and tenderness to the chicken. Thighs offer a good amount of fat to achieve just that.

Lemon Juice & Olive Oil: The lemon juice helps with tenderizing the chicken and adding acid to balance the flavours. Olive oil enhances the flavour with more fat. These liquids are also used to create a paste from the powder spices.

When testing this recipe, I found that cutting the chicken thighs into strips is much better than marinating and cooking them whole. The chicken strips optimizes the amount of surface area that is in contact with the marinade.

The sheet pan method is the one I recommend for this recipe if you are making a large quantity and if you want to avoid a mess on your stove. Here is how to cook chicken shawarma using this method:

2. The chicken pieces must also be spread out and not too close together, to prevent the shawarma from steaming and releasing moisture. Spreading out the chicken ensures they crisp up and develop colour.

2. Ensure that the chicken pieces are spread out as pictured below. If the chicken is placed too close together, they will steam and start to release moisture, which will not achieve browning (which is where all the flavour is!).

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Thanks for sharing this recipe. Have a quick question. If grilling on a charcoal/gas grill or even a proper shawarma rotisserie, using full uncut thighs would do with this recipe or you would suggest some tweaking/adjustments?

TIA

This shawarma recipe is packed with flavour. I am so grateful to you for this recipe as my daughter, who loves mediterranean style chicken and rice, kept on eating and complimenting me. It was an immediate hit.

Shawarma (/ʃəˈwɑːrmə/; Arabic: شاورما) is a Middle Eastern dish that originated in the Levant region of the Arab world during the Ottoman Empire,[1][2][3][4] consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit. Traditionally made with lamb or mutton, it may also be made with chicken, turkey, beef, or veal.[5][6][1] The surface of the rotisserie meat is routinely shaved off once it cooks and is ready to be served.[7][8] Shawarma is a popular street food throughout the Arab world and the Greater Middle East.[9][10][11][12]

Shawarma is prepared from thin cuts of seasoned and marinated lamb, mutton, veal, beef, chicken, or turkey. The slices are stacked on a skewer about 60 cm (20 in) high. Pieces of fat may be added to the stack to provide extra juiciness and flavour. A motorized spit slowly turns the stack of meat in front of an electric or gas-fired heating element, continuously roasting the outer layer. Shavings are cut off the rotating stack for serving, customarily with a long, flat knife.[1]

Spices may include cumin, cardamom, cinnamon, turmeric or paprika, and in some areas baharat.[16][3] Shawarma is commonly served as a sandwich or wrap, in a flatbread such as pita, laffa or lavash.[1][18] In the Middle East, chicken shawarma is typically served with garlic sauce, fries, and pickles. The garlic sauce served with the sandwich depends on the meat. Toum or toumie sauce is made from garlic, vegetable oil, lemon, and egg white or starch, and is usually served with chicken shawarma. Tarator sauce is made from garlic, tahini sauce, lemon, and water, and is served with beef shawarma.

In Israel, most shawarma is made with dark-meat turkey, commonly served with tahina sauce instead of Yogurt for kashrut reasons.[16] It is often garnished with diced tomatoes, cucumbers, onions, pickled vegetables, hummus, tahina sauce, sumac, or amba mango sauce.[1] Some restaurants offer additional toppings, including grilled peppers, eggplant, or french fries.[19]

In Armenia and Georgia, shawarma is traditionally made with thin cuts of marinated meat which is left marinating overnight in spices such as coriander, cumin, cardamom, paprika, garlic, lemon juice, and olive oil.[20]

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.

Beef shawarma is a popular street food in the Middle East. The steak is marinated with an array of spices, stuffed in a pita or wrap, then topped with tahini sauce & several vegetables. It is one delicious mouthful of flavors and textures.

I first tasted shawarma many years ago on a trip to Jordan. There are some of the best shawarma spots there and it is a must to have some at least twice a week when visiting. Although I typically enjoyed chicken shawarma; beef shawarma was a very close second. The meat is so tender and packed with flavor and all the simple fixings just work especially with the creamy tahini sauce.

Surprisingly, beef shawarma is really easy to make at home. Of course, I longed for shawarma when I came back to the states, and I can say that this recipe lives up to the flavors and authenticity of what I had overseas. You can almost find shawarma in every Arab restaurant you visit in the states as well but homemade is always best in my opinion. Also, almost every Middle Eastern grocery store will carry beef shawarma spices. These are already pre-mixed and ready for purchase to use as an all-purpose shawarma seasoning blend. However, I prefer making my own which I share below in the recipe card.

To tie the sandwich together, I share the most common fillings. You need a pickled component to give a little texture and acidity. Pickled turnips or pickled mini cucumbers are the most popular accompaniments to shawarma. Other thinly sliced vegetables like raw thinly sliced onions and tomatoes are also a must, especially with beef shawarma. The sauce for beef shawarma is always tahini mixed with lemon juice and garlic. It is fairly simple to make as well and ties everything together.

Shawarma can be enjoyed in sandwich form, whether stuffed in a pita or wrap. It can also be the topping with its fixings for a rice bowl or add it on top of my arabic salad or tahini salad to keep it even healthier & hearty. You can have fun with it and even make a beef shawarma platter where you get to build your own sandwich or bowl.

Made this last night and invited some family over for iftar. This was such a big hit. Lots of flavor and especially with the yummy tahini sauce. We have leftovers for tonight so so excited to make more. Thanks Fufu for sharing your delicious recipes.

Lebanese pickle is a perfect compliment to all middle eastern fare. Continuing on my middle east love story, here is another wonderful recipe from the land of Lebanese. The crunchy, tangy and slightly sweet veggies are so enticing and helps you delve deeper into the rich culinary traditions of the middle east region. Served with most appetizers, grilled chicken, kebabs, Falafel sandwiches, shawarma, smoked meat and fish, these Lebanese pickles are popularly known as Shawarma Pickles or Arabic pickles.

After I posted my Hummus recipe, a lot of viewers asked me for Pita bread recipe, which I will be posting soon. Christmas is around the corner and I invite you to check my Roast chicken with baby potatoes, Tandoori chicken, kebabs, popular appetizers, delightful festive chicken recipes, Duck recipes, Beef and Mutton recipes, exotic Seafood recipes etc. Not to forget the variety Biryani, pulao and other rice/ bread dishes and a collection of fruit cakes that adorns the festive season.

First, sterilize the glass bottles and dry them. Pour boiling water and wash and keep it for drying. Next, wash and peel the vegetables and cut them into sticks. You can pair Carrot and Radish together and Beetroot and Turnip together. You can also try with Cucumber (English Cucumber without seeds are better), pickle it in a separate jar. Slice the garlic cloves into halves. Wash and dry the green chilies.

Now arrange the carrot and Radish in the glass jar, add half of the green chilies and garlic. In another jar arrange the beets and turnip, green chilies and garlic. Pour the pickling solution (lukewarm) into the jar till the top and cover with a thin cloth or cling wrap and place the lid.

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