Israeli’s love shawarma so much that sometimes it feels like we invented it—that we’ve been growing up for centuries on pita stuffed with thin slices of seasoned meat, tahini, and fresh salads. But the truth is, shawarma actually originated in Turkey, where it’s known as döner and is often served with yogurt sauce.
Here in Israel—and in many other parts of the world—that yogurt has been swapped for tahini or hummus, depending on who you ask. Add fresh salad, pickles, fries, amba, or preserved lemons, and you’ve got the shawarma most of us know and constantly crave.
Like many iconic dishes (think burgers), shawarma has become less about one specific recipe and more about a style of seasoning, slicing, and serving. That’s what makes it so fun to reinvent, whether it’s vegan shawarma, fish shawarma (recipe coming soon!), or this incredibly juicy chicken shawarma.
As for shawarma seasoning? I usually skip the ready-made blend and mix my own spices instead. It lets me control each flavor so nothing overpowers the chicken and everything stays balanced.
One more tip: Slice the chicken into thin restaurant-style strips if you like, or leave the pieces a little thicker—they’ll stay extra juicy and taste just as delicious the next day.
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