All the smoky, spice-laden joy of Middle Eastern shawarma—rolled up warm with creamy garlic sauce, crisp veg, and tangy pickles. This Shawarma Roll nails that street-cart flavor at home with a fast marinade, high-heat cook, and a quick wrap + toast for the perfect handheld.
Why You’ll Love This Shawarma
- Big flavor, simple steps: Pantry spices + lemon make the meat ridiculously juicy.
- Meal-prep friendly: Marinate ahead; cook in skillet, oven, grill, or air fryer.
- Customizable: Chicken, beef, lamb—or tofu/cauliflower for a stellar veg option.
- Texture balance: Charred edges, creamy sauce, crunchy pickles, soft flatbread.
Ingredients
Shawarma Marinade & Meat
- 2 lb (900 g) boneless chicken thighs, trimmed (or 1½ lb/680 g skirt steak or boneless lamb)
- 3 tbsp olive oil
- 3 tbsp lemon juice + zest of 1 lemon
- 4 garlic cloves, finely minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika (or sweet paprika)
- 1½ tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground black pepper
- 1–1¼ tsp kosher salt
- ½ tsp ground cardamom (optional, authentic warmth)
- Pinch cayenne or chili flakes (to taste)
Creamy Garlic Sauce (Toum-Style Shortcut)
- ½ cup mayonnaise
- ½ cup plain Greek yogurt (or all mayo for richer)
- 2–3 garlic cloves, microplaned
- 2 tbsp lemon juice
- 2 tbsp olive oil
- ¼ tsp salt, pinch white pepper
- 1–2 tbsp cold water to thin (if needed)
For Assembly
- 6–8 large pita, saj, or lavash wraps
- 1½ cups shredded lettuce or cabbage
- 1 cup tomato, thinly sliced
- ½ small red onion, very thinly sliced
- 1 cup Arabic/ dill pickles, sliced (and/or pickled turnips)
- Handful fresh parsley or mint, chopped
- Fries (optional but classic) for stuffing or serving
- Sumac + extra lemon wedges, for finishing
Time & Yield
- Prep: 20 minutes (plus marinating)
- Marinate: 30 minutes up to 24 hours
- Cook: 12–18 minutes (method-dependent)
- Assemble: 5–10 minutes
- Yield: 6–8 generous rolls
How to Make It
1) Marinate
- Whisk all marinade ingredients.
- Add chicken (whole thighs) and coat well. Cover; chill 30 min–24 hrs.
2) Cook (choose one)
- Skillet (best weeknight): Heat 1 tbsp oil in a large cast-iron over medium-high. Cook thighs 5–6 min/side until charred and 165°F/74°C. Rest 5 minutes; slice thinly across the grain.
- Oven Broil: Arrange on foil-lined sheet, broil 7–9 min/side close to element until charred edges and done.
- Grill: Medium-high, 4–5 min/side.
- Air Fryer: 390°F/200°C, 12–14 min, flipping once.
Tip: After slicing, return meat to hot pan for 60–90 seconds to crisp the edges with any juices—street-style finish.
3) Make the Garlic Sauce
Whisk mayo, yogurt, garlic, lemon, oil, salt, pepper. Thin with cold water to a pourable, spoon-able consistency. Chill.
4) Warm the Bread
Briefly heat pita/saj on a dry skillet or over low flame until pliable. Keep covered so they stay soft.
5) Assemble the Rolls
- Spread a generous stripe of garlic sauce down the center.
- Pile on shawarma meat, then lettuce/cabbage, tomato, onion, pickles, and herbs. (Add fries if using—iconic.)
- Sprinkle sumac, squeeze lemon.
- Roll tightly—fold bottom up, then sides in—and toast seam-side down in a skillet 30–45 seconds for a light seal.
Pro Tips for Street-Cart Flavor
- Thighs > breasts: More forgiving, juicier, better char.
- Don’t crowd the pan: Cook in batches for real browning.
- Rest, then slice: Juices redistribute; slices stay moist.
- Acid right before serving: A final lemon squeeze brightens spices.
- Crunch factor: Thinly sliced cabbage stays crisper than lettuce in warm rolls.
Variations & Swaps
- Beef Shawarma: Use skirt or flank; freeze 20 min and slice thin. Sear hot and fast; slice again after resting.
- Lamb: Shoulder or leg, thinly sliced; cook quickly over high heat.
- Veggie Shawarma: Toss extra-firm tofu slabs or cauliflower florets with the marinade (add 1 tbsp cornstarch). Roast at 425°F/220°C 18–22 min until crisp.
- Tahini Lemon Sauce: ½ cup tahini + 3 tbsp lemon + 1 minced garlic + 4–6 tbsp water + salt.
- Spicy Harissa Drizzle: Stir 1–2 tsp harissa into the garlic sauce.
Make-Ahead, Storage & Reheat
- Marinate: Up to 24 hours (best flavor after 8–12 hours).
- Cooked meat: Refrigerate 3–4 days; freeze up to 2 months.
- Reheat: Hot skillet with a splash of water or stock, 90 seconds; re-crisp edges.
- Sauce: Keeps 4–5 days chilled.
- Assembled rolls: Best fresh; if packing, keep sauce and veg separate and assemble right before eating.
Serving Ideas
- With toum and tahini, extra pickles, and lemon wedges.
- Add a side of fattoush or sumac fries.
- Party platter: set out warmed breads, meat, sauces, and toppings “build-your-own” style.
Nutrition (Per Roll, 1 of 8 with chicken & sauce)
Approx. 420–480 kcal, 18–22 g fat, 38–44 g carbs, 26–30 g protein, sodium varies with bread/pickles.
Why This Works
Bloomed spices, lemon, and garlic soak into the meat; high heat creates char and fragrance; creamy garlic sauce and pickles bring contrast. Wrap, toast, and you’ve got the shawarma-shop experience—no spit required.