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We have all those moments when a street-side shawarma stand beckons us with its mouth-watering aroma and tempts us to indulge in this spiced, tender wrap. Imagine having an opportunity to recreate this iconic dish coming from the Middle East. Making shawarma from scratch may be daunting, but the reward of this experience allows for control of each spice and ingredient. Plus, it's totally convenient to be able to use an oven instead of some kind of rotisserie, so you'll be able to get ready a batch whenever you want without special equipment. This guide will walk you through making authentic, oven-baked shawarma that rivals your favourite takeout, from marinating the meat to achieving that perfect texture and flavour.
What is Shawarma?
Shawarma is a popular Middle Eastern dish traditionally prepared by marinating thin slices of meat, usually lamb, chicken, beef, or turkey, in a mixture of aromatic spices and herbs. The seasoned meat is stacked on a vertical rotisserie where it is cooked slowly as it rotates, allowing the outer layers to crisp while keeping the inner layers tender and juicy. Meat is shaved off thin while it cooks, and served with flatbreads like pita, with fresh vegetables and tangy sauces and sometimes a splash of garlic sauce or tahini. Shawarma’s unique flavour comes from its marinade, which often includes a blend of cumin, coriander, paprika, turmeric, and garlic, creating a distinct, warm spice profile that makes it instantly recognisable.
How to Prepare Shawarma in the Oven
It turns out that making shawarma is not as complicated as it might seem, and baking in the oven can produce much more authentic flavours. Here is a simple recipe on how to make oven-baked shawarma, suitable for a cosy family dinner or meal prep for the week.
Ingredients
For the Marinade:
- 500g boneless chicken thighs or lamb, sliced thinly
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp ground allspice
- 1/2 tsp ground cinnamon
- Salt and pepper, to taste
For Serving:
- Pita or flatbread
- Sliced tomatoes, cucumbers, lettuce, and red onions
- Garlic sauce, tahini, or yoghurt sauce
Method:
Marinate the Meat
In a large bowl, combine the marinade ingredients, olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, and cinnamon. Add salt and pepper to taste. Coat sliced chicken or lamb thoroughly in the marinade making sure each piece is done thoroughly. To get the best flavour coating, refrigerate the meat for at least two hours, or overnight, preferably.
Preheat the Oven
Prep to cook: Preheat your oven to 220°C (425°F). As most of you know, shawarma is actually cooked vertically on a spit. However, oven baking at very high temperature can almost replicate the roasting effect.
Toss and Bake
Line a baking sheet with foil and set a wire rack on top. Arrange the marinated slices of meat in one layer on the rack so that they cook evenly. Air circulation around the meat will give the crispy crust similar to spit-roasted shawarma. For 15-20 minutes, you can flip the meat over and bake another 10-15 minutes or until cooked through, slightly charred at the edges.
Assemble the Shawarma Wraps
Place warm pita or flatbread on a tray with generous portions of meat. Add fresh vegetables like tomatoes, cucumbers, lettuce, and red onions. Smother with garlic sauce, tahini, or yoghurt sauce for that added creaminess and tang. Fold or roll the pita around the filling as you make the great shawarma wrap. Serve and Enjoy
Serve the homemade shawarma wraps hot with some extra sauce for dipping or perhaps a side of pickled vegetables for that true street style feel.
