homemade shawarma

Easy beef shawarma recipe with homemade shawarma seasoning!  Serve it up in pita pockets with my tomato and cucumber salad and a good drizzle of tahini sauce.

Beef Shawarma Recipe

tsp cumin

tsp coriander

tsp Sweet Spanish paprika

tsp turmeric

cloves

cayenne pepper

tsp cinnamon

extra virgin olive oil

white wine vinegar

lemon

beef

Kosher salt and black pepper

garlic cloves, (minced)

yellow onion, (halved and sliced)

Pita bread loaves, (halved (8 pita pockets))

Homemade Tahini Sauce,

Pickled Cucumbers, (optional.)

In the bottom of large mixing bowl, add the shawarma spices. Add the olive oil, vinegar, and zest and juice of one lemon. Using a spoon, mix to combine.

Using a chef’s knife, cut the flap steak against the grain into thin bite-size slices (no more than ¼-inch in thickness).

Add the sliced meat to the bowl. Season with kosher salt and black pepper. Add the garlic and onions. Using a pair of tongs, toss very well to make sure the meat is well-coated with the marinade. Set aside to marinate at room temperature for a few minutes (or, if you have the time, cover and refrigerate for a couple of hours).

Heat a large cast iron grill pan or skillet over high heat. Using a pair of tongs, add the meat pieces, spreading them as much as you are able. Cook over high heat for anywhere between 8 and 15 minutes, until the meat is fully cooked. (If you like less liquid in your pan and extra char on the meat, you&#039;ll likely cook it for about 15 minutes. And if your pan is not large enough, cook the meat in batches).

While the meat is cooking, prepare the pita pockets and fixings. Make my 3-ingredient Mediterranean salad with tomatoes, cucumbers, and parsley. Make the tahini sauce. And prepare your pickled cucumbers, if using.

Assemble the shawarma sandwiches. Open up your pita pockets and load them up with the beef shawarma, salad, and finish with a generous drizzle of tahini sauce. Serve immediately!

https://content.jwplatform.com/videos/Ok1A86tI.mp4

01 Homemade Beef Shawarma BLOG.mp4

Chicken Shawarma Wrap is a common street food in Mediterranean cuisine. It’s traditionally made with chicken thighs, but I’m adapting this recipe to prepare a light, quick and healthier wrap with chicken breast.

Quick Healthy Chicken Shawarma Wrap

onion, largely diced

chicken breast,

olive oil

garlic cloves,

lemon juice

cinnamon

turmeric

salt and pepper

red chili flakes,

pita breads

Tbsp plain Greek yogurt

cherry tomatoes, halved

lettuce

This homemade chicken shawarma recipe is a quick version of a classic shawarma without an oven. This easy shawarma recipe at home will show you how to cook the chicken breast on a pan and how to wrap chicken shawarma in foil or paper. This homemade chicken shawarma wrap is easy to do and is a healthy chicken recipe.

Homemade Chicken Shawarma | How to Make Shawarma Wrap at Home | Healthy Chicken Shawarma Recipe

Loaded with fresh herbs and veggies, this cauliflower shawarma is quick, simple, and delicious for lunch or dinner. To round out the meal, don’t forget to make my 3 Ingredient Mediterranean Salad and Tahini sauce. They only take a couple of minutes.

Spicy Cauliflower Shawarma

onion,

shawarma spice blend

Kosher salt

black pepper

Extra virgin olive oil

Pita bread, (homemade or store bought)

Salad

Tahini sauce

(halved

Cucumber pickles,

Get ready: Preheat your oven to anywhere between 450°F.

Season the vegetables: Place the cauliflower and onions in a large bowl and toss with the shawarma spice blend and a large pinch of kosher salt and black pepper. Drizzle with 2 to 3 tablespoons of extra virgin olive oil and toss to make sure florets are coated.

Roast the vegetables: Spread the seasoned cauliflower and onions in a single layer on a large sheet pan. Cover the sheet pan with a large piece of foil. Bake, covered, on the center rack of your oven for about 15 minutes.

Caramelize the vegetables: Carefully remove the foil and allow the cauliflower to roast for another 25 to 30 minutes or so. Check occasionally to rotate the baking sheet and turn the cauliflower over using a pair of tongs. (Cauliflower should be very tender and caramelized or even charred in some parts).

Make the salad and tahini sauce: While the cauliflower is roasting, make the salad and tahini sauce.

Serve: Pile the roasted shawarma cauliflower on a pita and add a couple spoons of the salad, a few slices of sliced or pickled red onion, cucumber pickles (if using) and a drizzle of Tahini Sauce. Wrap the pita up and enjoy!

https://content.jwplatform.com/videos/dC0JM47e.mp4

The BEST Cauliflower Shawarma! You won’t believe how good this humble vegetable can taste!

Skip the takeout—this Easy Sheet Pan Chicken Shawarma Bowl delivers all the bold, roasted flavor of your favorite shawarma spot straight from your oven!
After a quick marinate, juicy chicken thighs bake on a sheet pan until tender and finish under the broiler for crispy, charred edges.
Pile it all over golden turmeric rice with fresh veggies and a Creamy Yogurt Garlic Sauce for an epic weeknight dinner (or next-day lunch) ready in no time.

Easy Sheet Pan Chicken Shawarma Bowl with Turmeric Rice

chicken thighs

shawarma marinade (below)

turmeric rice (below)

cucumber,

Roma tomato, deseeded and diced

Quick Pickled Red Onions

5-Minute Yogurt Garlic Shawarma Sauce

honey (can substitute pure maple syrup

½ lemon, juiced (approx. 2 tablespoons)

garlic,

cumin

paprika

ginger

oregano

optional: ¼ – ½ teaspoon cayenne pepper,

salt black pepper, to season

basmati rice

vegetable broth/stock or water

Prepare the shawarma marinade and marinate the chicken: 

Add all listed marinade ingredients to a large bowl or airtight container. Season with 2 teaspoons kosher salt and ground black pepper as desired. Whisk to combine well. Add the chicken thighs or breasts. Toss to combine, coating the chicken evenly. Cover or seal and marinate in the refrigerator for at least 2 hours, or up to 3 days.

Dinner prep: 

At dinnertime, preheat the oven to 425 degrees F, arranging the oven racks such that one is in the center of the oven and one is 4-6 inches under the broiler. Line a baking sheet with foil for easy clean up. Transfer the chicken to the prepared baking sheet, shaking off any excess marinade and arranging the chicken in an even layer. Set aside.

Cook the turmeric rice: 

Add the oil in a small saucepan with a tight-fitting lid over medium-high heat. Once hot, add the cumin, turmeric, and dry basmati rice. Stir well to combine. Toast the rice, stirring often, until lightly browned and fragrant. Stir in the vegetable broth. Bring the mixture to a boil, then cover the pot and reduce heat to maintain a gentle simmer. Cook 15-18 minutes, or until the liquid is absorbed and the rice is tender. Remove from the heat and set aside to steam (with the lid on) for 5 minutes. Fluff with a fork and set aside.

Roast the chicken shawarma: 

Once the oven is preheated, transfer the baking sheet to the center rack. Bake for 15-18 minutes, until the chicken is nearly cooked through—total time varies based on the thickness of your chicken. Remove from the oven.

Finish under the broiler: 

Preheat the oven&#8217;s broiler to its highest setting. Transfer the baking sheet back into the oven, positioning it directly under the broiler. Broil 4-5 minutes, rotating the pan halfway through, until the chicken shawarma is deeply browned and caramelized. Remove from the oven and set aside to cool slightly. 

Serve

Once the roasted chicken shawarma is cool enough to handle, slice into thin strips or dice into bite-sized pieces. Build a chicken shawarma bowl with turmeric rice, shredded lettuce or cabbage, diced cucumber, diced tomato, and sliced chicken shawarma. Top with a drizzle of yogurt garlic sauce, pickled red onions, and a sprinkling of fresh herbs as desired. Enjoy!

Delicious and super easy!  Will definitely make this again.

10/10 delicious. Will make again! I used chicken tenders, which I think worked just as well (it was what we had on hand) and topped it with some taziki sauce. Easy recipe and big on flavor!

Delicious! I made this tonight and it was devoured. My boys loved the flavors and tenderness of the chicken. The tumeric rice was a little extra work, but the golden color was beautiful. The garlic yogurt sauce was a nice addition. I added one chopped jalapeño pepper to the sauce to give it some kick. Thanks for sharing.

I love bowls and this was no exception. Made this yesterday and the only change was to cook chicken 10 minutes longer (may be my oven) and I used packaged cole slaw mix.  I prepped over a few days-marinaded chicken in advance along with preparing the yogurt sauce and pickled onions. A little more complicated if done in one day for a weeknight meal. But,  it was so good, chicken and rice were very flavorful. Bowls were crunchy, creamy, garlicky, and comforting. Even my picky nephew loved it and asked to take leftovers home. Will definately be making again

Great meal to use up cucumbers and tomatoes from the garden. Make sure you leave time to marinade the chicken - preferably a day before. I also made the rice when I was preparing the marinade. This saved a lot of time the following day. I really like the flavors of the marinade with the garlic yogurt sauce. Will make again!

So delicious and flavorful! It was even better leftover. Don’t skip the garlic yogurt sauce! I will definitely make this again.

Yum!! Such a fresh and relatively easy dinner to whip up. Excited for leftovers for lunch tomorrow.

This was so tasty! I know it's a sheetpan recipe but I decided to grill the chicken as we're having summer weather still and it was wonderful. I loved the flavors and as other's mentioned, the yogurt sauce was delicious and tied the meal together really nicely. I look forward to doing again in cooler weather and cooking on a sheetpan.

Great flavors and textures (I added cabbage to my bowl). Don’t skip the garlic sauce! Loved the bites that the broiler hit the most.

Wow, crowd favorite! We marinated the chicken overnight and it turned out perfect. The turmeric rice is a perfect pairing, delicious!

Great flavors, good way to accommodate lots of different kid taste buds with one meal. Question for you, Jess: all the basmati rice I find says to rinse it well before cooking. Yet you say to dry toast the rice, so we don’t rinse off the rice first?

I had a pretty good shawarma recipe but yours looked interesting so decided to give it a try. Wow!! The pickled onions were perfect, the rice was great, but the chicken…omg. I marinated for about 3 hours and it was fantastic. Thank you!

Made this recipe tonight. The sauce, the onions, the chicken and rice….all amazing delicious. My guy said he felt like he traveled via his tastebuds to a faraway land of fantastic flavors.  We had lots left over which I froze for future meals.

https://content.jwplatform.com/videos/ioIFOJmW.mp4

Skip the takeout—this Easy Sheet Pan Chicken Shawarma Bowl delivers all the bold, roasted flavor of your favorite shawarma spot straight from your oven! After a quick marinate, juicy chicken thighs bake on a sheet pan until tender & finish under the broiler for crispy, charred edges. Pile it all over golden turmeric rice with fresh veggies & a creamy yogurt garlic sauce for an epic weeknight dinner (or next-day lunch) ready in no time. 

Top 4 homemade shawarma recipes from across the web

The most viewed homemade shawarma recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Beef Shawarma Recipe

Quick Healthy Chicken Shawarma Wrap

Spicy Cauliflower Shawarma

Easy Sheet Pan Chicken Shawarma Bow...

Top 4 homemade shawarma recipes from across the web

The most viewed homemade shawarma recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef Shawarma Recipe

Quick Healthy Chicken Shawarma Wrap

Spicy Cauliflower Shawarma

Easy Sheet Pan Chicken Shawarma Bow...

The most viewed homemade shawarma recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine