Guide · About 6 minutes to read
A griddle is one of the easiest ways to get shop-style shawarma at home. The big, flat surface lets you sear thin, marinated meat in a single layer, so it browns instead of steaming, and you get those crispy edges that make shawarma taste like shawarma.
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Ninja Sizzle Indoor Griddle (GR101)A countertop electric griddle with a large flat surface for searing in batches.
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What you need
- A griddle. An electric indoor griddle or a stovetop flat-top. A large cast iron skillet works the same way, just in smaller batches.
- Marinated meat. Chicken thighs or thin beef. See our all-purpose marinade.
- A thermometer for chicken, and a sharp knife for slicing.
Step by step
- Marinate the meat for at least 1 hour, or overnight.
- Slice it thin, about 1/4 inch. Chicken thighs can go on whole and be sliced after cooking.
- Heat the griddle on medium-high to high until a drop of water skitters across it.
- Lightly oil the surface and lay the meat down in a single layer. Leave space between pieces.
- Let it sear without moving for 2 to 3 minutes, until browned, then flip.
- Cook until done: chicken to 165°F (74°C); thin beef just takes a few more minutes.
- Pile the meat on a board, chop it into small pieces and toss it back on the griddle for 30 seconds to crisp the edges.
Tips for crispy edges
- Dry the surface of the meat. Let excess marinade drip off before it hits the griddle.
- Work in batches. Crowding drops the temperature and the meat steams.
- Do the chop-and-crisp. Chopping cooked meat and searing it again is the closest home trick to shaving it off a spit.
Gear for griddle shawarma
Ninja Sizzle Indoor Griddle (GR101)A countertop electric griddle with a large flat surface for searing in batches.
Check price on AmazonLodge Pre-Seasoned Cast Iron SkilletA stovetop alternative that holds high heat well.
Check price on AmazonThermoPro Lightning Instant-Read Meat ThermometerCheck chicken hits 165°F without cutting into it.
Check price on AmazonAs an Amazon Associate, Shawarma.com earns from qualifying purchases. Picks are based on specs and listings, not hands-on testing.
FAQ
Can you cook shawarma on a flat-top griddle?
Yes. A hot griddle sears thin, marinated meat quickly and gives it browned, crispy edges, much like the outside of a shawarma spit.
What temperature should the griddle be?
Medium-high to high. You want the meat to sizzle as soon as it touches the surface. Check your griddle's manual for its exact settings.
Chicken or beef on a griddle?
Both work. Chicken thighs stay juicier than breasts; for beef, use thinly sliced sirloin or flank. Cook chicken to 165°F (74°C).
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