According to my husband this shwarma is far better than the store’s (and much cheaper too).


  • 250 grams (½ lb.) lamb or chicken cut into strips

Spice Mix

  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 table spoon garlic powder
  • ½ table spoon paprika powder
  • 1 teaspoon turmeric powder
  • ½ teaspoon ground cloves
  • ½ tea spoon cayenne powder (optional)
  • 1 tea spoon ground ginger
  • 1 tea spoon ground black pepper
  • ½ tea spoon ground cinnamon.

You need approximately 1-2 tablespoons per 250 grams (½ lb.) of lamb/chicken. I store this spice mix in a small container.

Garlic sauce

  • 400 grams (1 ½ cups)mayonnaise
  • 2-4 table spoons of garlic powder (depending on how strong you want it)
  • 2-3 table spoons dried parsley
  • 1 tea spoon sweet soy sauce
  • 5 table spoons water


  1. Place the lamb/chicken strips in a bowl and put 2 tablespoons of spice mix on it. Mix it so that all the lamb/chicken is covered in the spice mix (add a bit more spice mix in if needed). I drizzle a little olive oil over it so that it sticks better. Let stand for about 15 minutes.
  2. While the lamb/chicken is marinating, make the garlic sauce. Put all the sauce ingredients together and mix well until you have a nice consistency. Place in the fridge until you serve. It can be stored for a few days covered.
  3. Put the lamb/chicken in a frying pan and cook until done.
  4. Serve with lettuce, Israeli salad and pita bread.