Shawerma is popular throughout the eastern Mediterranean and is sometimes called the Middle Eastern taco. It originated in northwestern Turkey as döner kebab. But it reached its current form and popularity in all Middle East, especially in Jordan, Syria and Lebanon. The sandwich is now found in a variety of forms around the world.
I've tried this recipe, and it was great, and so easy to make...


  • 1 kg boneless chicken, cut into strips

  • 1/2 cup oil

  • 1/2 cup lemon juice

  • 1/4 cup white vinegar

  • 2 tablespoons crushed garlic

  • 1 teaspoon white pepper powder

  • 2 teaspoons salt

  • 1 teaspoon chicken spices

  • 1 tablespoon chicken shawerma spices (mix of powder spices, include: allspice, black pepper, cardamom, coriander, ginger, cinnamon, dried lime, dash of nutmeg, dash of clove)

  • 4 tablespoons butter

  • Small Arabic bread or pita bread

  • Garlic paste sauce (recipe follows), or garlic flavoured mayonnaise

  • Strip sliced pickles (optional)

  • French fries (optional)

  • Shredded lettuce (optional)


  • 1.

    Mix the chicken with oil, lemon juice, vinegar, cushed garlic, salt, pepper, chicken spices and shawerma spices and leave to marinate in fridge for minimum 6hrs and maximum for 60hrs.

  • 2.

    In a casserole, melt butter, add chicken and its marinade. Stir and fry till liquids are reduced to half, about 5-10 minutes.

  • 3.

    Transfer chicken to baking tray and complete cooking in the oven under the grill. Stir when golden and keep back again under the grill for about 10 minutes more or till all golden.

  • 4.

    For assembly: Open bread, spread thin layer of garlic paste or mayonnaise, add 2-3 tablespoon cooked chicken, some pickles, lettuce and French fries, roll the bread, and the sandwich is ready to eat.

  • 5.

    To prepare Garlic sauce: put few garlic gloves (4-5) with ½ teaspoon salt in food processor; add 1/8 cup extra virgin olive oil and 1/8 cup lemon juice and pulse for a minute. Transfer to deep plate, add ¾ cup mayonnaise and stir well. Keep in the fridge covered till you want to use.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 603kj
  • Fat Total 51g
  • Saturated Fat 13g
  • Protein 31g
  • Carbohydrate 3g
  • Sugar 0g
  • Sodium 534mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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For the garlic sauce, you use more or less cloves of garlic, according to your own preference.
You can use tahini sauce instead of the garlic sauce as well, but if you want it to be like the ones you buy from the street, use the garlic sauce.
You can substitute the garlic sauce with Tarator sauce. Recipe posted

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Posted by MirvatReport
Falafel recipe
1 cup (200g) dried chickpeas, washed and drained
1 cup (180g) dried split broad beans, washed and drained
2 teaspoons bicarbonate of soda
1 large onion
6 cloves garlic
1 bunch washed fresh coriander
Fresh hot chillies (optional, more or less as preferred)
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
2 teaspoons ground cumin
Canola oil for deep-frying
Tomato, lettuce and chopped parsley, to serve (optional)

Tarator sauce

1/2 cup tahini
pinch of salt
1/4 cup lemon juice
1 clove garlic crushed


Cover the chickpeas and broad beans with water, add 1 teaspoon of the bicarbonate of soda and soak overnight. Next day, drain, rinse and place them in a food processor with the onion, garlic, coriander. Blend until all the ingredients are well combined but still have texture. Transfer to a large bowl and mix in the salt and spices.
To make the sauce, place the tahini and salt in a bowl and slowly add the lemon juice,garlic and 1/4 cup water, stirring continuously.
When you're ready to cook the falafel, add the remaining bicarbonate of soda (this allows them to rise and become light and fluffy). Form tablespoonfuls of the mixture into balls and deep-fry in batches in a very hot oil for 2 minutes on each side or until golden brown. Drain on paper towel. (The falafel mixture does not have to be cooked immediately. To store, place in an airtight container and refrigerate for up to a week or freeze for up to a year.)
Serve hot with the sauce spooned over accompanied by sliced tomato, lettuce and pickled turnip and garnished with parsley.
Posted by Huda Abu HamdiaReport
Dear Mirvat .. thank you so much for sharing this recipe .. Falafel is one of my favourites ;-) .. specially when it;s stuffed with onions and summac .. I just love it ..
will let u know whenever I try it .. milloin thanks dear ;-)
Posted by Report
what are chicken spices and how can i make garic sauce at home.and could you post the recipe of falafel
Posted by Huda Abu HamdiaReport
Hi dear .. thank you for passing by my page :-)
As for the chicken spices, usually you find them ready packed on the shelves in any supermarket by name of "chicken spices" ,you can put each single spice on it own instead of using the ready-made mix,which would be: allspice, black pepper,white pepper, dry lemon, cinnamon, coriander, cardamom, ginger and a pinch of nutmeg.
As for the garlic sauce, you can find it in point number five (5)
As for falafel recipe, i haven't made falafel at home yet to let you know what is the best recipe from my point of view, when i do, i will surly share it with all of you my dear on this page.
Posted by Huda Abu HamdiaReport
yes dear .. that would work perfectly if u got it .. so sorry for the very late reply!! i get no notifications for cpmments on recipes unfortunately!!!
Posted by Huda Abu HamdiaReport
Hi wina.. Shawerma is one of the best sandwiches ever .. really tasty .. if u wanna do meat shawerma, u should choose an old beef meat, so it can stand the marinate of vinegar overnight. u add meat spices and oil as well, some garlic too. proceed with same steps.
for serving, slice red onion Julian, sprinkle with some summac, spread some tarator sauce( recipe on my page) on bread and fill the sandwich with cooked meat.
my favourite is chicken, but both are so yummy.
Posted by Huda Abu HamdiaReport
great .. let me know then how it turns out .. it's really so so easy .. just marination day before in proper marination and it'll be perfect .. enjoy :-)
Posted by jackicamReport
Huda! Thank you! I love this!! I'm happy to be able to make my own now thanks to you!
Posted by Huda Abu HamdiaReport
most welcome .. it's an easy, home made shawerma .. and tastes really nice.. got it from a Lebanese chef, Chef Antwan Al Haaj ..tried it few times, were a true success.. you can also make them in small bread, it'll be like bite sandwiches, and so suitable for gatherings where you'll be serving other bites dishes ..