10 Essential Tools for Making Shawarma at Home

Disclosure: As an Amazon Associate, Shawarma.com earns from qualifying purchases. Some links below are affiliate links, at no extra cost to you. We have not hands-on tested these products; picks are based on what each tool is designed for.

Great shawarma comes down to three things: a flavorful marinade, very high heat, and thin slicing. These ten tools cover all three. You don’t need all of them — start with a hot pan, a sharp knife and a thermometer, and add the rest as you go.

1. A cast iron skillet

The single most useful shawarma tool. Cast iron holds high heat for charred, crispy edges on the stovetop, in the oven or on the grill. The Lodge pre-seasoned cast iron skillet comes ready to use with a silicone handle holder.

2. An electric indoor griddle

A big, flat, hot surface lets you sear a full batch of thin-sliced meat at once. The Ninja Sizzle Indoor Griddle (GR101) is a countertop option that frees up the stove.

3. A vertical shawarma oven (optional)

For the full shop experience, a vertical rotating spit like the NutriChef Vertical Rotating Shawarma Oven roasts a stacked cone of meat that you carve as it cooks. Compare options in our shawarma machine buying guide.

4. A sharp, long knife

Slicing thin is what separates homemade shawarma from “spiced chicken.” A professional knife like this Victorinox with an ergonomic, dishwasher-safe handle makes long, even cuts easier.

5. An instant-read thermometer

Chicken needs to reach 165°F (74°C). An instant-read probe like the ThermoPro Lightning tells you in seconds, without cutting into the meat.

6. Metal skewers

For grilled shawarma, long stainless skewers like the EMMZ 16.5-inch skewers hold plenty of meat over the coals and are reusable.

7. A garlic press

Shawarma marinades and sauces use a lot of garlic. A press like the OXO Good Grips Garlic Press speeds up prep.

8. A food processor

Essential for toum (garlic sauce), which needs steady blending to emulsify. Any reliable food processor works.

9. A rimmed sheet pan

For oven-roasted chicken shawarma, a heavy rimmed sheet pan spreads the meat in a single layer so it roasts instead of steams.

10. Zip-top bags or a lidded container

For marinating overnight. Bags let you massage the marinade in and squeeze out the air.

Where to start on a budget

Skillet, knife and thermometer. That trio handles every recipe on this site. Then try our step-by-step chicken shawarma.

FAQ

What is the best pan for shawarma?

Cast iron, because it holds high heat for a hard sear. A heavy stainless pan is the next best choice.

Do I need an electric shawarma knife?

Only if you use a vertical spit often. For pan or oven shawarma, a sharp chef’s or slicing knife is plenty.