homemade shawarma

By The Culinary Chase | December 10, 2025 |

Shawarma is a traditional Turkish dish (originating in the Ottoman Empire) in which the meat is slowly roasted on a spit, then shaved off and wrapped in pita bread. In Canada, especially in Nova Scotia, it’s called a donair. While donairs are topped with a sweet, tangy sauce, a shawarma is typically topped with tahini. Honestly, I love both! 🙂

Last month, the internet was all a buzz about making this Turkish delight at home. I finally made it last night, and let me tell you, it was easy to make and as delicious without the arduous task of cooking it the authentic way.

you will need:

1 lb (453g) minced beef (can also use chicken or lamb)
2 cloves of garlic, minced
1 small onion, grated
1/4 cup parsley, finely chopped
1/4 cup plain yoghurt
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon smoked paprika
1 teaspoon cinnamon
2 teaspoons fine sea salt

method

Preheat oven to 400f (204c). Grab a bowl, add meat and mix all ingredients. Allow to sit for 30 minutes. This will help intensify the flavours. You will need a large baking sheet (16’x12″). Tear off two sheets of parchment paper. Place one sheet on the counter and take a small handful of the shawarma mixture and drop it in the middle. Use your hands to flatten the meat, then take the other sheet of parchment and place it on top. Use a rolling pin to spread the meat mixture to the edges. A thin layer is what you are aiming for. Scoop out any meat that oozes out of the edges of the parchment paper and place it back in the bowl.

Remove the top parchment sheet and discard it. Begin folding one end about an inch and a half wide. Make sure each fold is flat. Continue folding until you reach the end. Place this folded piece onto the baking tray. Tear off 2 more pieces of parchment paper and repeat the process until the meat is used. Move the baking tray to the preheated oven and bake for 20 minutes or until cooked through.