Chicken Shawarma (Homemade Israeli Style)

  • Total time (without marinating) - 40 minutes
  • Active preparation - 15 minutes
  • Cooking time - 15 - 20 minutes
  • Marinating time - Minimum 2 hours (ideally overnight)
  • Servings: 4
  • Country: Israel
Stuffed pita bread with thin slices of chicken shawarma, generous tahini sauce, pickled red onion, and parsley.

For homemade shawarma, the key to achieving authentic flavor is using dark meat (chicken thighs) and a rich spice blend with warm notes. Chicken thighs remain juicy even at the higher temperatures that mimic the rotisserie spit.

When serving, don't forget the essential toppings that make shawarma Israeli: creamy Tahini sauce (not yogurt-based!) and pickled vegetables.

Ingredients

For Chicken Shawarma

  • 600 g Boneless, skinless chicken thighs, cut into thin strips
  • 3 tbsp Olive oil
  • 2 tbsp Lemon juice
  • 3 cloves Garlic, minced
  • to taste Salt and black pepper

Shawarma Spice Blend (combination)

  • 1 tsp Ground cumin
  • 1 tsp Ground turmeric
  • 1 tsp Ground paprika (sweet/smoked)
  • 0.5 tsp Ground cardamom
  • 0.25 tsp Ground cinnamon
  • 0.5 tsp Ground coriander

For Serving

  • 4 pieces Pita bread or Laffa (flatbread)
  • for spreading Hummus
  • for drizzling Tahini sauce (garlicky)
  • as a side Israeli Salad (tomatoes, cucumbers, parsley)
  • to taste Pickled vegetables (pickles, cabbage)

Instructions

Step 1: Chicken Marinade

In a bowl, combine olive oil, lemon juice, minced garlic, and all the spices (cumin, turmeric, paprika, cardamom, cinnamon, coriander, salt, pepper).

Step 2: Marinating the Meat

Add the sliced chicken thighs (thin strips) to the marinade. Mix well to coat the meat on all sides.

Cover the meat and refrigerate for at least 2 hours, ideally 6 to 12 hours (overnight) for maximum flavor.

Step 3: Cooking the Meat

Heat a large, heavy-bottomed skillet (or cast iron pan) over high heat (you may add a little oil if there isn't enough in the marinade).

Cook the meat in small batches (to avoid dropping the pan temperature) for 5-7 minutes until golden brown, slightly crispy, and fully cooked. Do not crowd the pan!

Set the cooked meat aside and keep it warm.

Step 4: Serving

Quickly warm the pita bread or Laffa on the skillet or in the oven to soften them.

Open the pita bread or spread out the Laffa. Spread with hummus and/or Tahini sauce.

Fill generously with warm Chicken Shawarma meat, add Israeli salad, pickles, optionally pickled cabbage and onion (with a little Sumac).

Generously drizzle with Tahini sauce. If using Laffa, roll it up into a tight wrap and serve.