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Shawarma
Rub chicken with garlic, cumin, paprika, vinegar, oil, lemon and salt. Rest 2 hours.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Shawarma take?
2 hr 55 min all in — 20 min prep, 35 min cook, 2 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 wraps. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Wheat, Sesame. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Baking tray.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
How much vinegar?
1 tbsp of Vinegar.
What can I use instead?
Chicken thigh → Mushroom and cauliflower. A vegetarian wrap with the same spices. Different dish, same lunch logic.
Any tips from this recipe?
A last minute under the grill gives fake-spit edges. Beef shawarma wants a longer marinade and thinner slices.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.