Turkish Shawarma at Home: The Original Flavour
Turkish shawarma is chicken or beef sliced thin and marinated in olive oil, yoghurt, lemon, vinegar, garlic and Turkish shawarma spices for at least an hour — four to six is better — then seared in a hot pan and served in warm flatbread with tahini sauce and salad.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 390 min
- Calories
- 370
Photo: AleGranholm — CC BY 2.0 · Wikimedia Commons
Turkish shawarma is one of the best-loved dishes to come out of Turkey, and it has travelled widely for good reason: a rich marinade, a distinctive spice blend, and a method simple enough to do properly at home. Here's how to get the real thing with everyday ingredients.
Method
-
1
Marinate the meat
In a large bowl, mix the olive oil with the Turkish spices — you can make your own blend from cumin, coriander, paprika and black pepper — along with the yoghurt, lemon juice, vinegar, chopped garlic and salt. Add the chicken or beef and turn it until fully coated. Cover and refrigerate for at least an hour; four to six hours gives a much better result.
⏱ 360 min -
2
Cook it
Heat a pan over medium heat with a spoon of oil. Add the marinated meat and stir well. Cook it through, turning occasionally so it browns on all sides. Once it's tender and caramelised at the edges, you can toss it with fresh tomato and pickled cucumber.
-
3
The sauce
In a small bowl, mix the tahini with the lemon juice and chopped garlic. Add the warm water gradually until you reach the consistency you want. Season with salt, adding more water if you'd like it looser.
-
4
Assemble
Warm the flatbread on a grill or in a pan for a minute or two until soft. Spread the meat over the bread, then add the sauce. Finish with sliced tomato, pickled cucumber and chopped onion, plus rocket or lettuce for freshness.
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Tips that actually matter
- Use fresh chicken or trimmed lean beef for the best flavour.
- Cook over medium heat rather than high — high heat dries the meat out.
- The tahini sauce can be made in advance and kept in the fridge.
- Go easy on the sauce when you fill the bread, or the wrap turns greasy.
What is Turkish shawarma?
Turkish shawarma differs slightly from Arab-style shawarma in its method and ingredients. It uses distinctive Turkish spices such as ground spice blends, and the meat is usually cooked döner-style (roasted on a long spit) or in a frying pan. Turkish shawarma is a quick, tasty dish that you can have as a light meal or a main course.
Ways to enjoy Turkish shawarma:
- A quick meal for lunch or dinner.
- It can be served at special occasions or parties as a light bite.
- You can store the marinated meat in the freezer and use it whenever you need it.
What makes Turkish shawarma special?
- It has rich flavours thanks to its distinctive Turkish spices.
- It is easy to make at home with readily available ingredients.
- Healthier than takeaway shawarma, because it is made with natural ingredients.
Turkish shawarma is full of flavour and genuinely easy to make at home from simple ingredients. It works for a special occasion or an ordinary weeknight — make it once and it'll come back.
People also ask
Can I use something other than chicken?
Yes — beef or lamb both work, depending on what you prefer.
Can I prepare it in advance?
You can marinate the meat ahead and keep it in the fridge or freezer, but it's best cooked fresh.
Can I use a different sauce?
Yes — mayonnaise or a yoghurt sauce both work instead of tahini.
Cook mode
Turkish Shawarma at Home: The Original Flavour
-
1
Marinate the meat
In a large bowl, mix the olive oil with the Turkish spices — you can make your own blend from cumin, coriander, paprika and black pepper — along with the yoghurt, lemon juice, vinegar, chopped garlic and salt. Add the chicken or beef and turn it until fully coated. Cover and refrigerate for at least an hour; four to six hours gives a much better result.
-
2
Cook it
Heat a pan over medium heat with a spoon of oil. Add the marinated meat and stir well. Cook it through, turning occasionally so it browns on all sides. Once it's tender and caramelised at the edges, you can toss it with fresh tomato and pickled cucumber.
-
3
The sauce
In a small bowl, mix the tahini with the lemon juice and chopped garlic. Add the warm water gradually until you reach the consistency you want. Season with salt, adding more water if you'd like it looser.
-
4
Assemble
Warm the flatbread on a grill or in a pan for a minute or two until soft. Spread the meat over the bread, then add the sauce. Finish with sliced tomato, pickled cucumber and chopped onion, plus rocket or lettuce for freshness.
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