Viral: The Israeli-Style Shawarma Recipe Breaking the Internet

This recipe adapts a popular viral hack for homemade doner-style meat (which shares roots with shawarma) to create an Israeli-inspired version using minced meat flattened and rolled in baking paper.

The method involves mixing, flattening, rolling, and baking (no rotisserie needed) resulting in juicy, sliceable meat perfect for wraps.

Ingredients (Serves 4)

For the Meat Mixture:

500g (1 lb) ground beef, lamb, or turkey (use a mix of beef and lamb for richer flavor)

1 small onion, finely minced

2 garlic cloves, minced

2 tablespoons olive oil

2 tablespoons lemon juice

2 teaspoons ground cumin

1 teaspoon ground turmeric

1 teaspoon ground paprika

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon ground coriander

½ teaspoon ground allspice (optional, for a warmer note)

Pinch of ground cinnamon (optional, for subtle sweetness)

Instructions

Prepare the Meat Mixture: In a large bowl, combine the ground meat, minced onion, minced garlic, olive oil, lemon juice, and all the spices. Mix thoroughly with your hands or a spoon until everything is evenly incorporated. This mimics the marination step in traditional Israeli shawarma, tenderizing the meat and infusing it with flavor.

Let it sit for 15-30 minutes at room temperature (or up to 2 hours in the fridge) to allow the flavors to meld.

Flatten and Roll the Meat: Preheat your oven to 400°F (200°C). Lay a large sheet of baking paper (parchment paper) on a flat surface. Place the meat mixture in the center and spread it out thinly into a rectangle about ¼-inch thick—use your hands or a rolling pin over another sheet of baking paper on top to flatten it evenly without sticking. This step creates the layered, sliceable texture similar to rotisserie shawarma.

Form the Cylinder: Carefully roll the flattened meat into a tight, flat cylinder using the baking paper (like rolling a jelly roll). Twist the ends of the paper to secure it, or wrap in foil if needed for extra support. Place the roll on a baking sheet.

Bake: Bake in the preheated oven for 25-30 minutes, or until the outside is golden brown and crispy, and the internal temperature reaches 160°F (71°C) for food safety. For extra char, broil for the last 1-2 minutes. Let it rest for 5 minutes before unwrapping.

Slice and Serve: Unwrap and slice the meat thinly across the cylinder to get shawarma-like strips.

To Serve (Israeli-Style):

4 large pita breads or laffa flatbreads

½ cup tahini sauce (store-bought or homemade: whisk tahini paste with lemon juice, garlic, salt, and water to thin)

Chopped Israeli salad (diced tomatoes, cucumbers, red onions, and parsley)

Pickles or amba (mango pickle sauce, if available)

Optional extras: French fries, hummus, or hot sauce like schug

Warm the pita or laffa breads. Assemble by spreading tahini sauce on the bread, adding slices of the shawarma meat, and topping with chopped salad, pickles, and any extras. Roll up and enjoy immediately for the best texture.

Tips

1. For a more traditional Israeli twist, add a pinch of cayenne for heat or use lamb fat if available to baste during baking, this enhances the rich, street-food vibe.

2. Variations: If you prefer chicken, use ground chicken thighs and adjust baking time to 20-25 minutes. Serve with fries inside the pita for that classic Israeli falafel-shop style.

3. Make-Ahead: The uncooked roll can be frozen for up to a month; thaw before baking.

4. Why This Method? Flattening and rolling in baking paper allows the minced meat to mimic the stacked layers of authentic shawarma without special equipment, while keeping it juicy inside and crispy out.

This quick, oven-based approach captures the essence of Israeli shawarma, bold spices, fresh toppings, and portable deliciousness, in under an hour.