How to Slice Shawarma Thin at Home

Guide · About 5 minutes to read

Shop shawarma is shaved off a spit in thin, crispy ribbons. You can get close at home with a sharp knife and a couple of tricks.

Slicing raw meat

1. Freeze the meat for 30 to 45 minutes until firm but not frozen solid.
2. Find the grain (the lines in the muscle) and slice across it.
3. Aim for slices about 1/8 to 1/4 inch thick.
4. Use long strokes with a sharp knife instead of sawing.

Slicing cooked meat

1. Rest cooked meat for 5 minutes so the juices settle.
2. Slice thin across the grain.
3. Stack the slices and chop them into small pieces.
4. Toss the chopped meat back in a hot pan for 30 seconds to crisp the edges.

Doneness first

Thin slices cook quickly, so check chicken with a thermometer: it should reach 165°F (74°C).

FAQ

Should you slice shawarma before or after cooking?

Either. Thin raw slices cook fast and brown well in a skillet or griddle. Whole thighs can be cooked first, rested, then sliced thin.

How thin should shawarma be sliced?

As thin as you can manage, roughly 1/8 to 1/4 inch. Thin slices brown faster and are closer to meat shaved off a spit.

Why freeze meat before slicing?

About 30 to 45 minutes in the freezer firms raw meat so a knife glides through it instead of pushing it around.

Keep going

• 10 essential shawarma tools
• Lamb shawarma
• Shawarma on a griddle