Make Shawarma at Home – Meat or Veggie, Always Delicious
Bold, juicy, and packed with spice—this is shawarma done right.
Shawarma is one of the Middle East’s most beloved street foods—sliced thin, piled high, and bursting with flavor. Traditionally cooked on a vertical skewer and served in a pita with hummus, tahini, and fresh salads, it’s the kind of meal that stops you in your tracks. But good news: you don’t need a rotating spit to bring that flavor home.
Shawarma is typically made with chicken, lamb, or turkey, seasoned with a rich mix of Mediterranean spices. And while every region has its own spin, the essence is always the same—juicy meat, deeply spiced, and completely addictive.
Make it easy with “Mama Shawarma” Spice Mix
To simplify your shawarma nights, we created Mama Shawarma—our bold, aromatic mix of 9 Middle Eastern spices that brings restaurant-level flavor to your own kitchen. Just mix it with olive oil, coat your meat or veggies, and roast until golden and delicious.
Marinate for 30 minutes (or overnight for deeper flavor), then roast or grill—no mess, no fuss. And for a delicious veggie version? Coat cauliflower florets in Mama Shawarma and roast until crispy and caramelized. Either way, you’re in for a feast.
- Vegan, Gluten-Free
- , Meat, Veggies
- , Mains
- , Middle Eastern
Prep Time:
10 minutes
Cook Time:
20-30 minutes
Serves:
4-6 ppl
Ingredients
1 metal or wooden skewer
1 pack chicken thighs: 5-6 pcs
4-6 Tbsp olive oil
3 Tbsp shawarma spice mix
Salt to taste
1 onion (optional)
VEGAN SHAWARMA:
1 metal or wooden skewer
Cauliflower: 4-5 big florets
4-5 Tbsp olive oil
2-3 Tbsp spice mix
Salt to taste
1 onion (optional)
Directions
1. If using wooden skewer, place it in a dish with water for 10-20 min. Meanwhile, mix the chicken with the olive oil and spices. Make sure you open the thighs and get the delicious oil and spices to cover the entire meat. If using cauliflower, leave it in big florets, and make sure the blend gets into all the crevices.
2. Let marinate for at least 20-30 min, or keep in the fridge overnight.
3. Preheat the oven to 450º F (232º C). Carefully skewer the chicken and cauliflower on the skewer with half an onion on each end. Place the shawarma skewers on a baking sheet with a rack on it, or over a deep dish so it hangs on the edges of the skewer. Regardless of the method, the shawarma should be suspended over the tray.
4. Roast for 20-30 min until meat is fully cooked, and cauliflower is semi-soft. “Shave” the meat into very thin pieces, and cut the cauliflower into medium chunks.
5. Serve with some finally cut vegetable salad, hummus, or your favorite side.
Note: chicken thighs are a great juicy protein. Pay attention to open the thigh so the marinate covers it on all sides, and then fold it back again onto the skewer.
In This Recipe
