Recipe by Elisheva Frankel

Homemade Shawarma and Shawarma Spice Mix

Homemade Shawarma and Shawarma Spice Mix add or remove this to/from your favorites
Meat Meat
Easy Easy
4 Servings

No Allergens specified

This is a great and easy way to use chicken from the soup. Once the chicken is shredded, it takes five minutes or less to put together. Serve with pita, Israeli salad, and any toppings you desire.


Homemade Shawarma

  • 1 pound (450 grams) shredded chicken

  • 1 onion, diced or sliced

  • 3 heaping tablespoons shawarma spice mix (recipe below)

  • oil, to coat

Shawarma Spice Mix



Shred the chicken into small pieces (once your soup is cooled!). Mix the chicken and onion together in a large pan. Mix in the shawarma spice and coat with oil.


Grill or bake for 30 minutes, uncovered, on 350 degrees Fahrenheit (175 degrees Celsius). Check and mix periodically. The chicken should look slightly golden and the onions somewhat cooked when done.


If one soup doesn’t contain enough chicken to feed your family, shred the chicken, then freeze it, and keep adding to your collection until you have enough.


Alternative method: Fry the onions in a small amount of oil. Add chicken and spices. Cook until slightly browned.

Three tablespoons of the spice mixture is enough for four generous portions of shawarma, but I just throw the whole lot in. The amounts can be adapted as necessary.


Styling and Photography by Devorah Applegrad

Homemade Shawarma and Shawarma Spice Mix

Please log in to rate


Notify of
Inline Feedbacks
View all comments