Mix Shawrma Recipe

Prepare marinade

In a large bowl combine yogurt, 2 tablespoons olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, 1½ teaspoons salt and ½ teaspoon black pepper. Whisk until smooth.

Separate marinades for proteins

Divide the marinade roughly in half. Place the sliced chicken in one bowl and the sliced beef in the other. Mix each so the meat is evenly coated. Cover and refrigerate at least 1 hour, preferably 3–6 hours (overnight is fine).

While meats marinate, slice the onion and red pepper thinly. Chop the tomato and shred the lettuce. Slice pickles if whole. Toss onion and red pepper with remaining 1 tablespoon olive oil, a pinch of salt and pepper—this helps them caramelize during cooking.

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon oil or butter. Add the marinated chicken in a single layer (do not overcrowd—cook in batches if necessary). Sear 3–5 minutes without moving, then stir and continue cooking until cooked through and lightly charred, about 6–8 minutes total depending on thickness. Transfer to a plate and keep warm.

Wipe the pan if needed, add remaining 1 tablespoon oil. Cook the marinated beef in the same way: sear 2–4 minutes, then stir and cook until just cooked through and browned, about 4–6 minutes. Transfer with the chicken.

In the same pan, add the tossed onions and red pepper. Sauté over medium-high heat until softened and slightly caramelized, 6–8 minutes. Stir frequently to prevent burning. Return both cooked meats to the pan, toss with the vegetables and warm together 1–2 minutes to meld flavors. Taste and adjust salt and pepper (use remaining ½ teaspoon salt and ½ teaspoon pepper if needed).

Warm pita breads in a dry skillet or wrapped in foil in a low oven for a few minutes. Spread 1 tablespoon garlic sauce on each pita (or to taste), and a little tahini sauce if using.

Place a generous portion (about 4–5 oz combined) of the mixed chicken and beef down the center of each pita. Top with sautéed onions and peppers, shredded lettuce, diced tomato, and pickles.

Drizzle additional garlic sauce, tahini, and hot sauce if desired. Sprinkle chopped parsley and a pinch of sumac for brightness. Squeeze a lemon wedge over the filling to taste.

Fold or roll the pita tightly to enclose the filling. If you like a crisp exterior, place the wrapped shawarma seam-side down in a hot skillet for 1–2 minutes per side to seal and brown slightly.

Serve immediately with extra garlic sauce, pickles and lemon wedges on the side. Leftovers keep refrigerated up to 3 days (reheat gently in a skillet or oven).