Shawarma is a Middle Eastern street food of marinated, slowly roasted meat—usually chicken, beef, or lamb—sliced thin and wrapped in warm pita with garlic sauce and pickles. Columbus, Ohio, has a vibrant Middle Eastern food scene, and this recipe brings that iconic flavor home, using a skillet or oven to mimic the vertical rotisserie. The key is a boldly spiced marinade and a quick sear that gives you crispy edges without drying out the meat.
Ingredients
- 1.5 lb (680 g) boneless, skinless chicken thighs (or beef sirloin, sliced thin)
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) lemon juice
- 3 cloves garlic, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 4 large pita breads (or flatbreads)
- 1 cup (240 ml) garlic sauce (toum) or plain yogurt sauce
- 1 cup (150 g) sliced pickles (cucumber or turnip)
- 1 cup (100 g) shredded lettuce or cabbage
- 1 large tomato, sliced
- 1/2 red onion, thinly sliced (optional)
Instructions
- In a large bowl, whisk together olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne (if using), salt, and black pepper. Add the chicken thighs (or beef slices) and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or up to 12 hours for deeper flavor.
- When ready to cook, heat a large cast-iron or heavy skillet over medium-high heat. If using chicken thighs, cook them whole for 4–5 minutes per side, until the internal temperature reaches 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum). For beef slices, cook for 2–3 minutes per side until medium-rare, reaching 145°F (63°C) with a 3-minute rest.
- Transfer the cooked meat to a cutting board and let it rest for 5 minutes. Then slice the chicken or beef into thin strips against the grain.
- Warm the pita breads in a dry skillet over medium heat for about 30 seconds per side, or wrap in foil and warm in a 350°F (175°C) oven for 5 minutes.
- To assemble each shawarma, lay a pita flat and spread a generous spoonful of garlic sauce down the center. Add a handful of lettuce, a few tomato slices, pickles, and red onion (if using). Top with the sliced meat.
- Fold the bottom of the pita up over the filling, then roll tightly from one side, tucking the filling in as you go. Serve immediately.
Tips
- Substitutions: No chicken thighs? Use chicken breast, but reduce cooking time to avoid dryness. For a vegetarian version, replace meat with 1.5 cups (250 g) of sliced mushrooms or halloumi cheese, cooking until golden.
- Don’t skip the marinade time: Even 30 minutes helps, but 2+ hours is essential for the spices to penetrate. If you’re in a rush, poke the meat with a fork before marinating.
- High heat is key: A screaming-hot skillet gives you charred edges that mimic the rotisserie. Don’t overcrowd the pan—cook in batches if needed.
- Use a thermometer: Chicken must reach 165°F (74°C) to be safe. Overcooking is the most common mistake; pull it off the heat as soon as it hits that mark.
Serving Suggestions
Serve shawarma as a wrap with fries on the side, or over rice with a side of hummus and tabbouleh. For a lighter meal, serve the meat over a salad with extra garlic sauce. In Columbus, shawarma is often paired with a refreshing mint lemonade or a cold beer.
Variations
- Beef or lamb: Use thinly sliced sirloin or leg of lamb; cook to 145°F (63°C) with a 3-minute rest.
- Spice it up: Add 1 tsp (2 g) of ground allspice or cardamom to the marinade for a more complex, aromatic flavor.
- Yogurt-based marinade: Replace olive oil with 1/2 cup (120 g) plain yogurt for a tangier, more tenderizing marinade.
- Vegan shawarma: Use 1.5 cups (250 g) of sliced seitan or extra-firm tofu; marinate and pan-fry until crispy.
Storage and Reheating
Store leftover cooked meat in an airtight container in the refrigerator for up to 3 days. Keep the sauces and vegetables separate. To reheat, place the meat in a skillet over medium heat with a splash of water or broth, stirring until hot (165°F/74°C). You can also microwave for 1–2 minutes, but the texture will be softer. Do not freeze assembled wraps; freeze the cooked meat for up to 2 months and thaw overnight before reheating.
Frequently Asked Questions
Can I use a store-bought shawarma spice blend? Yes, use about 2 tbsp (14 g) of a Middle Eastern shawarma spice mix in place of the individual spices. Adjust salt to taste, as blends vary.
What is the best cut of meat for chicken shawarma? Boneless, skinless thighs are ideal because they stay moist and flavorful. Breasts work but can dry out quickly; cook them to 165°F (74°C) and slice thin.
How do I make garlic sauce (toum) at home? Blend 1/2 cup (120 ml) neutral oil, 1/4 cup (60 g) peeled garlic cloves, 3 tbsp (45 ml) lemon juice, and 1 tsp (5 g) salt in a high-speed blender until thick and creamy. If it splits, add a few drops of cold water and blend again.
Can I grill shawarma outdoors? Absolutely. Preheat a gas or charcoal grill to medium-high and cook chicken thighs for 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C). For beef, cook 3–4 minutes per side for medium-rare.
What if I don’t have pita bread? Use any flatbread, such as lavash, naan, or even flour tortillas. Warm them before serving to make them pliable.
How do I prevent the wrap from falling apart? Don’t overfill the pita. Use about 1/2 cup (75 g) of meat and a modest amount of vegetables and sauce. Fold the bottom first, then roll tightly and secure with foil if needed.
Related
- Low Fat Stollen Recipe (Traditional German Christmas Bread)
- Michael Symon Chicken Paprikash Recipe (Easy)
- Milk Street Chicken Paprikash Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).