Step-by-step: How to make shawarma at home
By William Muthama, January 5, 2026Shawarma has, in recent years, become one of Kenya’s most popular street foods. From Nairobi’s bustling streets to smaller towns, the juicy, marinated meat wrapped in soft bread and topped with fresh vegetables has won over many fans.
The good news is you don’t need to wait in line at a restaurant can make this beloved snack right in your kitchen. Here’s how.
Choose your meat
Shawarma can be made with chicken, beef, lamb, or turkey. Chicken is the most common in Kenya and cooks quickly.
Slice 500 grams of boneless meat thinly so it absorbs the marinade fully and cooks evenly, giving you slightly crispy edges.
Prepare the marinade
The secret to flavorful shawarma is in the marinade. Combine 3 tablespoons of yoghurt, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and spices like garlic powder, paprika, cumin, coriander, turmeric, and a pinch of chilli.
Coat the meat well and refrigerate for at least 2 hours, or overnight for maximum flavour.
You can sauté, grill, or roast the meat. For pan cooking, heat a tablespoon of oil over medium-high heat and cook the marinated meat for 8–10 minutes until fully cooked and slightly crisp.
If roasting, preheat the oven to 200°C and bake for 20–25 minutes, turning halfway.
Prepare the wrap and toppings
Use pita, flatbread, or any soft wrap. Lightly warm the bread before assembling. Common toppings include shredded lettuce, tomatoes, cucumbers, pickles, and onions. Finish with garlic sauce, tahini, or chilli sauce for extra flavour.
Place a generous portion of meat on the bread, add your toppings, and roll tightly. Serve immediately while warm. Shawarma is perfect as a snack, lunch, or dinner, and pairs well with fries, salad, or a cold drink.
Adjust the spices and toppings to your taste, and you’ll have a restaurant-style shawarma ready in no time. With a few simple steps, anyone can enjoy this iconic dish in the comfort of their own home.