Chicken Shawarma

There are dozens of iconic street foods, and whether it’s elotes in Mexico, dan dan noodles in China, or even a hot dog in Chicago, we love them all. But of all these street food classics, none is more iconic than Shawarma. Tracing its origins back to the Ottoman Empire, this succulent spit-roasted meat is now popular, not only in Israel, but all around the world. 

While you can’t beat the experience of buying and eating it from a street vendor, we think our homemade version is pretty darn tasty. Our approach? Marinate the chicken overnight to infuse it with a mixture of shawarma spices, and then roast it in the oven until it’s tender, juicy perfection. 

Read on for more information and tips on this street food classic. And if you're looking for more Middle Eastern inspiration, try out our homemade falafel next.

What does Shawarma mean?

Shawarma refers to a meat-cooking technique which is popular in Middle Eastern street food. Thin slices of spiced meat and fat (most commonly lamb) are stacked together on a vertical spit and cooked by slowly rotating that spit in front of a fire or another heat source. The result is tender, juicy meat that can be shaved off a bit at a time to serve. 

How do I make Chicken Shawarma?

While the traditional version involves live fire and a vertical spit, we’ve simplified the process by marinating the chicken and then roasting it in the oven. Since the cooking method is different, our version varies greatly from traditional shawarma, but it mimics the original in both flavor and tenderness– and it’s easier to make at home!

What does Chicken Shawarma taste like?

Shawarma is typically heavily seasoned with a variety of spices, including cumin, paprika, turmeric, cinnamon, and cloves. Our version includes fresh garlic as well as ground cumin, coriander, turmeric, cinnamon, and cayenne pepper for a little extra punch. 

What can I serve with Chicken Shawarma?

Chicken Shawarma is commonly stuffed into a pita with lettuce, onion, tomatoes, and cucumber and drizzled with a garlicky yogurt sauce called toum– and that’s what we recommend here. This is the most classic way to eat it, but don’t let that limit you. Try serving it over rice or couscous or tossing it into some crunchy greens– and in that case, you could even drizzle the garlic sauce over top, sort of like a dressing. However you serve it, you're going to love it. 

Editor's note: This intro was updated to add more information about the dish on June 9, 2022.