I was introduced to homemade shawarma in a seminary cooking class. I fell in love with how delicious and simple the dish could be. It has become a family favorite in my house, and it only takes about 30 minutes to make. If you put up a pot of rice while it cooks, then you have a full meal when you are done.
- Cooking and Prep: 30 m
- Serves: 6
Prepare the Shawarma
Place pot over medium heat and drizzle in a little oil.
Saute the onion until it starts to brown.
Add the garlic and give it a stir. Then add in the meat.
Keep tossing it, until it's fully cooked.
Remove from flame, and add in the seasonings.
By using ground chicken or turkey there’s no cutting or cleaning involving raw meat. Just simply throw in the pot, and that’s it. Also you can break the ground chicken into bigger or smaller chunks as you stir it whatever your preference. If you are squeamish about handling raw meat using latex gloves will definitely help.
Recipes and photos reprinted with permission from
One Pot, One Pan by Devorah Kahan and Rachel Moskowitz
Israel Bookshop Publications/2019. Get the book.