Shawarma is one of the most beloved street foods in Israel - especially among tourists! It isn't hard to make at home though, so you can easily bring the flavors of Israel to your kitchen.
Shwarma originated in the Ottoman Empire and is today popular across the Middle East and is closely related to the Greek Gyro.
Traditionally, shawarma was made with lamb but can also be made with goat, beef, turkey, or chicken.
In Israel, all of these versions can be found (I've tried all of them), but turkey is the most popular, followed by lamb and chicken shawarma.
In fact, turkey shawarma is eaten so much in Israel, that Israelis eat more turkey than anyone else globally. Due to Thanksgiving, Americans are in second place.
In fact, since shawarma is typically made with boneless skinless turkey thigh, raw pieces are actually labeled "shawarma" in supermarkets.
Still, the lamb flavor is ideal, so you'll often see slices of lamb fat at the top of rotisserie. As the fat melts, it drips down, adding flavor and preventing the meat from drying out.
Shawarma is sliced off the skewer as orders are placed. It is then served along in a pita or a lafa that has been shmeered with chumus (hummus), along with french fries and Israeli salad, and drizzle with techina (tahini).
I'm a purist, so I leave it there, but people add all kinds of pickled vegetables and/or top with amba.
For those who like it spicy, "charif" (which means spicy and is actually called "schoog") is added for an extra kick.
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Is kosher chicken better than regular chicken?
Kosher animals are kept in better conditions than non-kosher animals due to strict kosher health requirements of the animals.
Also, the salting process used as part of the process of making meat kosher is similar to dry brining, and therefore the meat may be juicer.
While I've only eaten kosher meat so I cannot compare, I've been told by non-Jews who do not keep kosher that they've noticed that kosher chicken is of superior quality to cook with.
Should you wash chicken?
According to the USDA, you should not wash meat or poultry, since water can splash bacteria up to 3 feet surrounding your sink.
A study done by Drexel University shows that it is best to move meat and poultry directly from package to pan. The heat from cooking will get rid of any bacteria that may be present.
Always wash your hands with soap and water after handling raw chicken.
How can I clean my chicken without washing it?
If you want to clean your chicken without washing it, wipe it down with a wet paper towel.
Just make sure the paper towel doesn't touch anything else and toss the paper towel right away.
What's the best way to defrost chicken?
The two best options are in the fridge and in cold water.
How to defrost in the Fridge
Defrosting chicken in the fridge is the most highly recommended.
To do this, place the frozen chicken in a pan and let it thaw. Oftentimes, when chicken thaws, it releases liquids that can leak onto your fridge, so the pan is really helpful.
Chicken typically takes a full day to thaw. Once thawed, it can remain in the refrigerator for a day or two before cooking.
How to defrost using cold water
A whole 3- to 4-pound chicken or a package of chicken parts should take about two to three hours to thaw.
Submerge your sealed chicken in a pot or bowl full of cold water. Change out the water every 30 minutes or so.
Do not use hot water because it can start cooking your chicken.
Once thawed, cook the chicken immediately.
Can you refreeze raw chicken?
Yes, but you do lose quality when refreezing previously defrosted meat.
Thawing can cause meat to lose moisture, which can also lead to some loss in quality and flavor. To compensate for this, marinate the chicken to add more flavor and juiciness.
How to store
Place cooled chicken in an airtight container or wrap in heavy-duty aluminum foil or plastic wrap. Store in the fridge for up to 4 days.
How to freeze
Freeze leftovers within 3 to 4 days. Place cooled chicken in an airtight container or resealable freezer bag.
Freeze for up to 4 to 6 months. After that, it is still safe to eat, but the quality begins to degrade.
How to reheat
Reheat in a frying pan until hot. Stir regularly.
Other Recipes You May Like:
Israeli Shawarma
Shawarma is one of the most beloved street foods in Israel. It is easy to make at home, so you can make it in your own kitchen.
Ingredients
- 2 pounds boneless skinless turkey or chicken thigh*
- 2 tablespoons olive oil
- 2 tablespoons shawarma spice
- ½ cup olive oil or schmaltz
- 2 ounces lamb fat, optional
Instructions
- Place chicken or turkey thigh into a bowl along with olive oil and shawarma spice.
- Mix to combine until pieces are well coated.
- Heat 3 tablespoons of olive oil in a pan. If using lamb fat, fry it for 2 to 3 minutes.
- Add chicken thigh or managable pieces of turkey thigh.
- Cook on a medium heat for 5 to 7 minutes. Turn over and cook for another 5 to 7 minutes.
- Remove and let meat rest for five minutes.
- Slice into about ¼-inch pieces. Then, cut to make sure that no pieces are longer than 1 inch.
- Serve in a pita lined with chumus (hummus), top with french fries and Israeli salad, and drizzle with techina (tahini).
Notes
If using turkey thigh, cut and pound into managable pieces.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 423Total Fat: 29gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 152mgSodium: 153mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 38g
Hi, I'm ElissaBeth!
I created The Taste of Kosher to give you delicious, easy-to-make recipes you can feel proud to serve. I don't believe there are bad cooks and bakers, only bad recipes. I also believe that kosher and allergy-friendly recipes can and should taste just as good as the originals, and it's my mission to prove it.
How much olive oil do you use with the seasoning?
2 tablespoons