Turkey Shawarma: Easy Homemade Israeli Recipe

When it comes to food, I’m often inspired by our Galilee Green Family around the world. A Facebook conversation with Clay from Salt Lake City inspired me to make “real” Middle Eastern turkey shawarma at home.

If you haven’t tried shawarma, it’s made from thin slices of marinated, specially seasoned meat: lamb, beef, chicken, turkey or veal. In restaurants it’s cooked slowly on a tall vertical spit for hours, basting in its own juices, then shaved off and stuffed into a pita or wrap with vegetables and sauces.

In Israel, turkey shawarma is the classic. You’ll find it on almost every street corner, from Tel Aviv to the Galilee. At home, we make it in a frying pan, and it’s just as delicious.

I always used ready-made shawarma spice, which you can buy everywhere in Israel. But it isn’t easy to find where many of you live, so I researched what goes into it and mixed my own. I’m so glad I did!

The scent of the freshly mixed spices was completely different from the store-bought version. Now I keep a jar of my homemade shawarma spice on hand for soups, meatballs, even salad dressings. When I like a flavor, I use it in everything!

Planning Thanksgiving? Turkey shawarma is a wonderful way to give your turkey a taste of Israel, and the perfect use for leftover turkey the next day. See the variations below.

Prep: 15 minutes | Marinating: 4 to 8 hours | Cooking: about 15 minutes | Serves: 4 to 6

Turkey Shawarma Recipe Ingredients

• 2 lb (about 1 kg) boneless turkey thighs or breast (or chicken, beef, veal or lamb)

Homemade Shawarma Spice and Marinade

Tip: double the dry spices and set half aside in a jar. You’ll use some for the grilled eggplant below, and you’ll have shawarma spice on hand for other recipes.

• 2 large garlic cloves, minced
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon ground cardamom
• 2 teaspoons sweet paprika
• 1 teaspoon cayenne pepper (this really turns up the heat, so use less or leave it out)
• 2 teaspoons salt
• Black pepper, to taste
• 2 tablespoons lemon juice
• 3 tablespoons Galilee Green Extra Virgin Olive Oil, plus 1 tablespoon for cooking

How to Make Turkey Shawarma

1. Mix the marinade. Combine all the marinade ingredients in a large Ziploc bag.
2. Prepare the turkey. If you’re using turkey breast, slice it into cutlets about ½ inch (1¼ cm) thick so it cooks evenly. Thighs can stay whole.
3. Marinate. Add the turkey to the bag and massage it so every piece is coated. Refrigerate at least 4 hours; 8 hours or overnight is best, so the flavors really go into the meat.
4. Cook. Just before serving, heat a grill pan or heavy frying pan over medium-high heat and add 1 tablespoon of olive oil. Cook the turkey 5 to 7 minutes on each side, until the juices run clear (165°F / 74°C inside). For beef or lamb, cook to your liking.
5. Slice. Let the meat rest for 5 minutes, then slice it into thin strips, just like shawarma from the spit.
6. Serve. Arrange on a platter with your side dishes and let everyone build their own shawarma in a pita, a laffa or on a plate.

Side Dishes for Turkey Shawarma

• Chopped pickles
• Chopped tomatoes
• Caramelized onions
• Tahini
• Homemade hummus
• Green schug, if you like it hot
• Grilled eggplant (recipe below)

Grilled Eggplant for Your Shawarma

1. Cut the stems off two medium eggplants, wash and dry them.
2. Slice into ¼-inch rounds, then cut each round into three strips.
3. Heat a frying pan over medium heat. Add 1 tablespoon of the shawarma spice mix and toast it for about 30 seconds, stirring, until you smell the wonderful aroma.
4. Add 3 tablespoons of Galilee Green olive oil, stir, then add the eggplant strips and toss to coat.
5. Lower the heat and cook until the eggplant is soft and starting to brown.

Variation: Ground Turkey Shawarma

Short on time? Heat 2 tablespoons of olive oil in a pan, add 1 lb (450 g) ground turkey and 2 tablespoons of the shawarma spice mix, and cook, breaking it up, until browned and cooked through (about 8 minutes). Finish with a squeeze of lemon. Serve it in a pita, or as a ground turkey shawarma bowl over rice with the side dishes.

Variation: Leftover Thanksgiving Turkey Shawarma

The day after Thanksgiving, shred or thinly slice your leftover roast turkey. Heat 2 tablespoons of olive oil in a frying pan, toast 1 to 2 tablespoons of shawarma spice for 30 seconds, then add the turkey and a squeeze of lemon. Fry for 3 to 5 minutes until hot and a little crispy at the edges. Pile it into pitas with tahini and pickles. Your family will be asking for leftovers every year!

Questions About Turkey Shawarma

What is turkey shawarma?

It’s shawarma made with turkey meat (the bird, not the country!). In Israel, it’s the most popular kind of shawarma: dark turkey meat, usually thigh, layered on a spit with spices and fat, then sliced thin.

Is shawarma Turkish?

Shawarma is a cousin of the Turkish doner kebab, and the name comes from the Turkish word for “turning,” because the meat turns on the spit. Today it’s a favorite street food all over the Middle East, and especially in Israel.

Which part of the turkey is best for shawarma?

Boneless thighs stay the juiciest. Breast works too, as long as you slice it into thin cutlets and don’t overcook it.

Can I make turkey shawarma in the oven?

Yes. Spread the marinated turkey on a baking sheet and roast at 425°F (220°C) for 20 to 25 minutes, until cooked through. Slice thin and serve.

How long can I keep the shawarma spice?

The dry spice mix (without garlic, lemon or oil) keeps for several months in a sealed jar in a cool, dark place.