Chicken Shawarma (Israeli)

Shawarma came to Israel with immigrants from Turkey and the Levant, and the country embraced it as its own. Instead of a vertical spit at home, the chicken is marinated in a heady blend of spices and roasted until the edges char, then sliced thin. The magic is in the marinade and the contrast of juicy meat, cool sauce, and crunchy salad in a warm pita.

Spice-laden meat with a whisper of char

The marinade layers cumin, paprika, turmeric, cardamom, and a touch of cinnamon into a warm, aromatic crust, while lemon and garlic keep the thighs succulent. Roasting the thighs whole lets the edges caramelize, and a quick broil after slicing gives every piece a smoky, rotisserie-style finish. Tucked into pita with tahini, pickles, and Israeli salad, it is the street-food bite Israelis line up for. Serve the spiced chicken over rice or in a laffa wrap if you want a plated dinner instead, and keep a bowl of garlic sauce close by for extra drizzling.

Craving more? Explore all Israeli Kitchen recipes.

This dish is built from Middle Eastern pantry staples — explore all 20 in our guide to 20 essential Middle Eastern pantry ingredients.

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