Shawarma

Nutrition · per serving

Steps

1. 1

   Slice the chicken thighs into thin 1 cm strips for faster cooking and better char. In a bowl, combine the yogurt, 20 ml olive oil, lemon juice, 2 cloves grated garlic, cumin, turmeric, paprika, coriander, allspice, black pepper, and 1 tsp salt. Add the chicken and mix thoroughly until every piece is coated. Let it stand at room temperature for 10 minutes while you prepare the other components.

   500 g boneless skinless chicken thighs60 g plain yogurt20 ml olive oil15 ml lemon juice2 cloves garlic, finely grated2 tsp ground cumin1 tsp ground turmeric2 tsp sweet paprika1 tsp ground coriander1/2 tsp ground allspice1/2 tsp ground black pepper1 tsp fine salt
2. 2

   Make the tahini sauce: whisk the tahini with the water, 15 ml lemon juice, 1 small clove grated garlic, and 1/4 tsp salt until smooth and pourable. If it tightens, whisk in a teaspoon or two of extra water. The ideal texture is like thick cream so it drizzles but still clings to the shawarma.

   60 g tahini45 ml water15 ml lemon juice1 small clove garlic, finely grated1/4 tsp fine salt
3. 3

   Prepare the toppings by dicing the tomato, chopping the parsley, and slicing the pickled turnip into thin sticks if needed. Keep the amba ready for assembly.

   150 g tomato, diced small15 g flat-leaf parsley, roughly chopped80 g pickled turnip, sliced into sticks40 g amba
4. 4

   Heat a large heavy frying pan or cast-iron skillet over medium-high to high heat until very hot. Add 5 ml olive oil, then spread the chicken in a single layer. Cook for 4-5 minutes without moving it too much so the edges caramelize. Turn and cook for another 4-6 minutes until deeply browned in spots and the thickest pieces are fully cooked through. If the pan crowds, cook in two batches; good browning is more important than speed.

   5 ml olive oil500 g boneless skinless chicken thighs
5. 5

   Transfer the cooked chicken to a board and rest for 3 minutes, then chop it roughly into bite-size shawarma pieces. This short rest keeps the juices in the meat instead of running onto the board.

   500 g boneless skinless chicken thighs
6. 6

   Warm the pita breads for 30-60 seconds per side in the still-hot pan or directly over a low flame until soft and lightly blistered. Do not crisp them fully; they should stay flexible enough to fold.

   2 large (about 160 g total) pita breads
7. 7

   Assemble each pita by spreading in some tahini sauce, then adding the hot chicken, diced tomato, parsley, pickled turnip, and a spoonful of amba. Finish with a little more tahini if you like, fold, and serve immediately while the chicken is hot and the bread is still soft.

   2 large (about 160 g total) pita breads60 g tahini45 ml water15 ml lemon juice1 small clove garlic, finely grated1/4 tsp fine salt500 g boneless skinless chicken thighs150 g tomato, diced small15 g flat-leaf parsley, roughly chopped80 g pickled turnip, sliced into sticks40 g amba

Origin & History

Shawarma in Israel reflects the wider Eastern Mediterranean tradition of vertically roasted seasoned meat served in bread with sauces and salads. Israeli versions commonly feature turkey or chicken and are often finished with tahini, pickles, and amba, the tangy mango sauce brought by Iraqi Jewish communities. It has become one of the country's most iconic street foods.