Shawarma and souvlaki are two of the most beloved street foods from the Eastern Mediterranean, but they are often confused. Shawarma is a Levantine dish of marinated meat stacked on a vertical rotisserie and shaved thin, while souvlaki is a Greek dish of cubed meat (usually pork or chicken) grilled on skewers. Both are packed with flavor, but they use different marinades, cooking methods, and serving styles. This article gives you a full recipe for each so you can taste the difference at home.
Ingredients
For the Shawarma
- 1.5 lb (680 g) boneless, skinless chicken thighs
- 3 tbsp (45 ml) plain yogurt
- 3 tbsp (45 ml) lemon juice
- 3 tbsp (45 ml) olive oil
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp cayenne pepper (optional)
- 1 tsp salt
- 1/2 tsp black pepper
For the Souvlaki
- 1.5 lb (680 g) pork shoulder or chicken breast, cut into 1-inch cubes
- 4 tbsp (60 ml) olive oil
- 3 tbsp (45 ml) lemon juice
- 2 tbsp (30 ml) red wine vinegar
- 2 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 8 wooden or metal skewers
For Serving (both)
- 4 pita breads
- 1 cup (240 ml) tzatziki sauce (store-bought or homemade)
- 1 cup (150 g) chopped tomatoes
- 1 cup (100 g) sliced cucumber
- 1/2 red onion, thinly sliced
- Fresh parsley or mint, chopped (optional)
Instructions
Make the Shawarma
- Marinate the chicken: In a large bowl, whisk together yogurt, lemon juice, olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cardamom, cayenne (if using), salt, and pepper. Add the chicken thighs and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or up to 24 hours.
- Preheat the oven: When ready to cook, preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment.
- Arrange and roast: Place the marinated chicken thighs on the prepared sheet in a single layer. Roast for 25–30 minutes, until the chicken is cooked through and reaches a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer. For a more authentic char, broil for the last 2–3 minutes.
- Rest and slice: Let the chicken rest for 5 minutes, then slice thinly against the grain.
Make the Souvlaki
- Marinate the meat: In a bowl, combine olive oil, lemon juice, red wine vinegar, garlic, oregano, thyme, salt, and pepper. Add the cubed meat and toss well. Cover and refrigerate for at least 1 hour, or up to 4 hours.
- Preheat the grill or broiler: If using wooden skewers, soak them in water for 30 minutes. Preheat a grill to medium-high (about 400°F / 200°C) or set your oven broiler to high.
- Skewer the meat: Thread the marinated cubes onto skewers, leaving a small gap between pieces so they cook evenly.
- Grill or broil: Cook the skewers for 8–12 minutes, turning every 2–3 minutes, until the meat is charred on the edges and cooked through. For pork, the safe minimum internal temperature is 145°F (63°C) with a 3-minute rest; for chicken, it is 165°F (74°C). Check with a food thermometer.
- Rest: Let the skewers rest for 3–5 minutes before sliding the meat off.
Assemble
- Warm the pita breads in a dry skillet or in the oven for 2–3 minutes.
- For shawarma, pile sliced chicken onto the pita, add tomatoes, cucumber, onion, and a generous drizzle of tzatziki. Roll it up tightly.
- For souvlaki, place the skewer meat on a pita, add the same toppings, and either eat as an open sandwich or wrap it. Some prefer to serve souvlaki on a plate with fries and a lemon wedge.
Tips
- Don’t skip the marinade time: The acids (yogurt, lemon) tenderize the meat and help the spices penetrate. Even 30 minutes helps, but 2+ hours makes a noticeable difference.
- Use a thermometer: Chicken must reach 165°F (74°C), and pork should hit 145°F (63°C) then rest. Overcooking dries out the meat, so pull it off the heat as soon as it hits the mark.
- For a real shawarma texture: If you have a rotisserie attachment, stack the marinated thighs on the spit and cook according to your appliance’s instructions. Otherwise, the oven method works well.
- Substitutions: Use lamb or beef for shawarma (cook to 145°F/63°C). For souvlaki, chicken breast or thigh both work; just adjust cooking time. If you don’t have oregano, use marjoram or a mix of basil and thyme.
Serving Suggestions
Serve shawarma in warm pita with pickled turnips, garlic sauce (toum), and a sprinkle of sumac. Souvlaki is traditionally served with Greek salad, lemon wedges, and a side of crispy fries. Both pair well with a simple yogurt-based dip like tzatziki, and a cold glass of ayran or a Greek beer.
Variations
- Chicken shawarma bowl: Skip the pita and serve the sliced chicken over rice with hummus, tabbouleh, and pickles.
- Vegetarian version: Use firm tofu or halloumi for souvlaki (grill halloumi until golden, about 2–3 minutes per side). For shawarma, use seitan or extra-firm tofu and adjust cooking time.
- Spice it up: Add harissa or chili flakes to the shawarma marinade, or a pinch of cinnamon to the souvlaki marinade for a warm note.
- Make it a wrap: Add lettuce, fries, and a drizzle of hot sauce to either for a loaded wrap.
Storage and Reheating
Store cooked meat separately from pita and toppings in airtight containers. Refrigerate within 2 hours of cooking; it will keep for 3–4 days. To reheat, warm the meat in a skillet over medium heat with a splash of water or broth, or in the microwave at 50% power for 1–2 minutes. Avoid reheating more than once. Pita should be reheated briefly in a dry pan or toaster. Tzatziki is best fresh but can be refrigerated for up to 2 days.
Frequently Asked Questions
Can I use the same marinade for both? No, they are quite different. Shawarma relies on warm spices like cumin, cinnamon, and cardamom, while souvlaki is simpler with oregano, lemon, and olive oil. Using one for the other will change the character of the dish.
What is the best cut of meat for each? For shawarma, chicken thighs are ideal because they stay moist during long cooking. For souvlaki, pork shoulder or chicken thigh are both good; avoid lean cuts like pork loin, which dry out quickly on the grill.
Can I cook these in an air fryer? Yes. For shawarma, air-fry the chicken thighs at 375°F (190°C) for 20–25 minutes, flipping halfway. For souvlaki, air-fry skewers at 400°F (200°C) for 10–12 minutes, turning once. Always check internal temperature.
Is shawarma always chicken? No, traditional shawarma can be lamb, beef, or a mix. Chicken is common and easier to cook at home. Lamb or beef shawarma should be cooked to 145°F (63°C) with a rest.
What is toum and can I substitute it? Toum is a Lebanese garlic sauce made with garlic, oil, lemon, and salt. If you can’t find it, mix minced garlic into plain yogurt or use aioli.
Why is my souvlaki tough? It’s likely overcooked or cut too small. Use 1-inch cubes, don’t overcrowd the skewer, and cook just until the center hits the safe temperature. Marinating in acid helps too.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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