Shawarma Club
Thin flatbread, juicy spit-roasted meat, crunchy vegetables and a generous sauce. We dig into where shawarma came from and learn to make it at home as good as your favourite stand.
This is a hobby blog for people who love shawarma. No prices, no addresses, no ads — just history, recipes and, soon, discussion.
Clear recipes
Every recipe is a plain ingredient list, numbered steps and tips that were tested in a home kitchen.
The details explained
How shawarma differs from doner and gyros, which flatbread to use and how to avoid a soggy wrap.
Sauces first
The white garlic sauce and the hot tomato sauce — the ones shawarma can't do without — have a recipe of their own.
Start here
Three recipes that make an easy start: the chicken classic, juicy spit-style lamb and the two essential sauces.
The classic chicken shawarma
The one from the stand down the road: soft spiced chicken thigh, cabbage and carrot, fresh vegetables and white sauce in thin flatbread.
Doner-style lamb shawarma
The closest to the original: fragrant lamb with cumin and sumac, roasted in a stack in the oven for a spit-like crust.
Two shawarma sauces: white and hot
Without these two, shawarma isn't shawarma. White garlic sauce is the base; the hot tomato one is for those who like it fierier. Both take five minutes.
A short history, two centuries long
From a 19th-century Ottoman spit to a stand on every corner. How meat on a skewer became street food for half the world.