How to Reheat Shawarma

Some links below are affiliate links. As an Amazon Associate, Shawarma.com earns from qualifying purchases.

The short answer: reheat the meat on its own in a hot skillet for 2 to 3 minutes until it's steaming hot and crisp at the edges, warm the bread separately, and add the cold sauces and vegetables last.

First, take the wrap apart

If you have a leftover wrap, separate it. Pull out the meat, set aside the pickles and vegetables, and scrape off as much sauce as you can. Reheating everything together makes the bread soggy and the vegetables limp, and garlic sauce like toum turns harsh and oily when heated. Serve sauces cold.

Method 1: Skillet (best)

1. Heat a skillet, ideally cast iron, over medium-high heat with a thin film of oil.
2. Spread the meat in a single layer.
3. Cook 2 to 3 minutes, turning once, until hot through and crisp at the edges. Add a splash of water and cover for 30 seconds if the meat looks dry.

Method 2: Oven (for bigger batches)

1. Heat the oven to 375°F (190°C).
2. Spread the meat on a sheet pan, sprinkle with a little water and cover with foil.
3. Heat 10 to 15 minutes, then uncover for the last few minutes to crisp up.

Method 3: Air fryer

Spread the meat in the basket and heat at about 350°F (175°C) for 3 to 5 minutes, shaking halfway. Keep an eye on it, since thin slices dry out fast.

Method 4: Microwave (fastest)

Put the meat on a plate, cover it with a damp paper towel and heat in 30-second bursts, stirring between each, until hot all the way through. It won't be crisp, but you can finish it in a hot pan for a minute.

Heat it to 165°F

Reheat leftovers until they reach 165°F (74°C) in the thickest piece. An instant-read thermometer makes this easy to check.

Warm the bread

Warm pita in a dry pan for 20 to 30 seconds per side, or wrap it in foil and put it in the oven for the last 5 minutes. Then rebuild the wrap with fresh vegetables, pickles and cold sauce.

How to store leftover shawarma

• Refrigerate within 2 hours of cooking, in a sealed container.
• Keep sauces and vegetables in separate containers.
• Eat refrigerated shawarma within 3 to 4 days.
• To freeze, pack the cooked meat flat in a freezer bag. It's best within 2 to 3 months. Thaw in the fridge overnight before reheating.
• Only reheat what you'll eat. Reheating the same batch again and again dries it out.

More shawarma at home

• What to serve with shawarma
• How to cook shawarma without a rotisserie
• Chicken shawarma recipe