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Homemade Shawarma

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Cookinero 3 Apr 2025
8990
Homemade Shawarma

The process of making shawarma is simple. Homemade shawarma is often cooked on the grill, but a regular frying pan will do. It is difficult to imagine how to make a delicious shawarma without sauce. Its basis will be sour cream and mayonnaise. Take these products of medium fat content. This way the sauce will not be too thick and will perfectly soak the filling and lavash. Shawarma is perfect for a hearty snack. The answer to the question of how to cook the right delicious shawarma at home can be found in the step-by-step recipe.

How to cook Homemade Shawarma

Step 1

Homemade Shawarma

Start marinating the chicken. Salt the chicken, season with granulated garlic and ground paprika, add pepper. Season with vegetable oil and stir. Leave to marinate for 15 minutes to 1 hour.

Step 2

Homemade Shawarma

Start making the sauce. Mix sour cream and mayonnaise, add herbs and pressed garlic. Stir and leave to infuse for about 10-15 minutes.

Step 3

Homemade Shawarma

Fry the chicken. Heat a frying pan with a couple of tablespoons of vegetable oil. Fry the marinated chicken for 5-7 minutes. When the chicken is ready, place it on foil and roll it into a random envelope, set it aside for a few minutes so that the chicken is juicier. When the chicken cools down a little, cut it into smaller pieces.

Step 4

Cut the tomatoes into thin slices. Do this last, as they release juice quickly.

Step 5

Homemade Shawarma

Add the filling. Grease the lavash sheet with sauce, stepping back from the edge, so that you can cover the shawarma with this edge later. Put the meat as the first layer, then the cabbage, cucumbers and tomatoes. For juiciness, grease the top with mayonnaise or sour cream. Sprinkle the cheese as the last layer.

Step 6

Homemade Shawarma

Start rolling the shawarma. Cover the filling with the free edge of the lavash. Fold the bottom and top edges and roll the shawarma into a roll. Do the same steps for the second shawarma.

Step 7

Fry the shawarma. Dry the pan you fried the chicken in with a paper towel. Heat a dry pan and put the shawarma in. When it is warm inside on both sides and the lavash is golden brown and crispy, remove it and put it on a plate.

Homemade Shawarma - FAQ About Ingredients, Baking Time and Storage

Yes! You can use beef, lamb, or even turkey as a substitute for chicken. For a vegetarian version, try marinated tofu, chickpeas, or mushrooms.
Assembled shawarma is best eaten fresh, but you can store leftovers wrapped in foil in the fridge for up to 2 days. Reheat in a dry pan over medium heat to crisp the lavash.
Yes! Replace the lavash with a gluten-free wrap or large lettuce leaves for a low-carb, gluten-free alternative. Ensure all other ingredients, like sauces, are GF-certified.
Try Greek yogurt mixed with tahini or hummus for a lighter, tangy sauce. Vegan mayo or dairy-free yogurt also work well for dietary restrictions.
Yes! Marinate the chicken and chop veggies up to 24 hours ahead, but assemble just before serving to prevent soggy lavash. Store components separately in airtight containers.
Add cayenne pepper, harissa paste, or chopped fresh chilies to the marinade or sauce. A sprinkle of chili flakes before serving also adds heat.
Serve with pickled vegetables, garlic sauce, or tahini drizzle. A fresh salad, roasted potatoes, or hummus make great sides.
Freezing isn’t recommended for assembled shawarma, but cooked chicken filling freezes well for up to 3 months. Thaw overnight in the fridge before reheating and assembling.
Don’t overfill! Leave a 2-inch border when spreading sauce, and fold edges tightly. If needed, secure with parchment paper or foil until serving.

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