Israeli Chicken Shawarma

About This Recipe

Shawarma is Israel's ultimate street food and one of the great spiced meat preparations of the Middle East: chicken is marinated in a complex blend of cumin, turmeric, cinnamon, allspice, cardamom and black pepper, then cooked until caramelised and slightly charred. In Israel, it is typically served in pita or laffa (a large, thin flatbread) with tahini, hummus, Israeli salad, onion, pickles, amba sauce and fresh parsley. While the commercial version uses a rotating spit, home-made shawarma roasted at high heat in the oven achieves similar caramelised results. The spice blend is the soul of the dish — each restaurant guards their combination — and the contrast between the fragrant, dark-edged chicken and the fresh, crisp accompaniments is magnificent.

Ingredients

Serves 4

• 800 gboneless chicken thighs
• 2 teaspoonsground cumin
• 1 teaspoonturmeric
• 1 teaspoonsweet paprika
• 0.5 teaspoonground cinnamon
• 0.5 teaspoonground allspice
• 0.5 teaspoonground cardamom
• 1 teaspoonsalt
• 4 clovesgarlic(minced)
• 3 tablespoonsolive oil
• 2 tablespoonslemon juice
• 4pita or laffa breads

Instructions

1. 1

   Marinate

   Combine all spices, garlic, olive oil, lemon juice and salt. Coat chicken thighs thoroughly. Marinate for at least 1 hour, ideally overnight.

2. 2

   Roast

   Preheat oven to 220°C. Spread chicken in a single layer on a baking tray. Roast for 25–30 minutes until cooked through and charred in places. Rest for 5 minutes, then slice or shred.

   High heat is essential for the caramelisation that gives shawarma its character — don't roast at lower temperatures.

3. 3

   Make tahini sauce

   Whisk 4 tablespoons tahini with lemon juice and cold water until creamy and pourable. Season with salt.

4. 4

   Assemble and serve

   Warm pita. Spread tahini inside. Add sliced chicken, Israeli salad, pickled vegetables and fresh parsley. Add amba if you have it. Wrap and eat immediately.

Variations

• •

  Lamb shawarma is equally popular and slightly richer.

• •

  Vegan shawarma with spiced cauliflower uses the same marinade.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Marinated raw chicken keeps refrigerated for 2 days. Cooked shawarma keeps for 3 days.

Frequently Asked Questions