There’s nothing quite like walking through Shuk HaCarmel in Tel Aviv. The air thick with the scent of spices, sizzling meat, and warm pita fresh. That’s exactly the flavor experience this homemade chicken shawarma aims to capture. Cooked on a cast iron skillet, it brings you all the smoky, spiced, juicy goodness of shawarma without the need for a vertical spit or special equipment. It’s inspired by the kind of shawarma you’d grab after a long day wandering the shuk, wrapped in fluffy pita and topped with creamy hummus, crunchy Israeli salad, tangy cabbage salad, and a punchy drizzle of amba. Whether you’re recreating those flavors from a trip to Israel or discovering them for the first time, this stovetop version is simple, satisfying, and deeply rooted in the street food soul of Israeli cuisine.
Homemade Chicken Shawarma Recipe Made Easy on a Cast Iron Skillet
Equipment
- cast iron skillet
Ingredients
- 3 tbsp olive oil
- 2 tsp cumin
- 2 tsp black pepper freshly ground
- 2 tsp turmeric
- 1 tsp kosher salt
- 1 tsp coriander
- 1 tsp cardamom
- 1/2 tsp sweet paprika
- 1/2 tsp garlic powder
- 1/4 tsp dried oregano
- 1/4 tsp cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
- 3 lbs boneless, skinless chicken thighs
Instructions
- In a large mixing bowl, combine olive oil and all of the seasonings. Add in chicken thighs and use your hands to run the mixture all over each piece of the poultry. Cover and let marinate in the fridge for at least 3 hours or overnight.
- Heat a cast iron skillet over medium-high heat. Cook the chicken in an even layer (work in batches if necessary) until it's edges get crispy, about 7 minutes per side. Transfer to a cutting board and let rest. Then cut into 1/2 inch strips. Serve immediately or save for later. This recipe can easily be used to meal prep for the week ahead.