The Most Genius Turkey Shawarma Recipe (Using a Can!)
A turkey shawarma recipe that transforms everyday ingredients into street-style shawarma, baked tall in a simple can.
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There are some recipes that take years to develop, and then there are those rare, lightning-strike moments when something clicks in the kitchen. This turkey shawarma recipe is one of my proudest achievements, not only because of the flavor but because of how unexpectedly simple it is.
The first time I pulled the can from the oven, the smell alone was enough to transport me back to the streets of Tel Aviv, where shawarma stands perfume the air with cumin, cardamom, and sizzling meat stacked high on a spit.
Life at home in Canada means there is no towering spit turning slowly in the corner of my kitchen. Instead, there are toys scattered across the floor and two children tugging at my sleeves. In the middle of this everyday chaos, I found my solution in an empty restaurant-sized chickpea can. Tall, solid, and wide enough to stack layer upon layer of meat, it became my own shawarma tower.
And the process could not be simpler. You marinate turkey breast in a mix of Middle Eastern spices, layer it tightly into the can with onions, and bake until tender and fragrant. Once it rests, you slice it thin, and each piece falls into curls so reminiscent of shawarma that even I was surprised at how well it worked.
Most turkey sold in North America is female, with smaller, more tender breast meat that holds up beautifully to a long, slow bake, which is exactly what makes this shawarma so good. In Israel, female turkey breast is the cut of choice for shawarma, valued for its juiciness and flavor. Chicken thighs work well too, but there’s something about turkey that feels extra special.
What started as a playful experiment with an empty can has become a tradition in our home. Each time the turkey bakes, the scent bridges my Canadian kitchen with shawarma stands in Israel. Simple, surprising, and deeply rooted, this recipe feels too meaningful not to pass along.
All the Shawarma I Can Remember
This recipe may be one of my proudest, but it’s not the first time shawarma has found its way into our home. There was the first jar of homemade shawarma spice, mixed on a slow afternoon when the snow fell thick outside and I needed something to warm up the house. I measured out nutmeg, cardamom, cumin, and ginger, and the scent rose from the bowl in a cloud that felt both ancient and alive. That blend became the backbone of so many meals afterward.
Then came the summer evenings of Chicken Shawarma with Rice and White Sauce, meals that turned the kitchen into a late-night cart on a bustling New York corner. There was also the pita stand we recreated one weekend, inspired by Israel-style Chicken Shawarma Pita. F grilled chicken outside, I set out salads and pickles, and we wrapped everything in laffa bread. Friends gathered around our table, and it felt like we had carried a piece of Tel Aviv into our Canadian backyard.
And of course, there was the experiment with a plant-based version, vegan shawarma pita, which turned out so well that it became part of our weekly routine. I was amazed at how even without meat, the shawarma spirit was still there: layered, spiced, alive.
All those threads wove themselves together in this turkey shawarma recipe. It feels like the culmination of years of trying, tasting, and dreaming, distilled into a single can in my oven.
Ingredients
- Turkey Breast –Female turkey breast is prized for its smaller size and tenderness, and most turkey sold in North America happens to be female too. The meat holds up to long, slow cooking and slices beautifully into curls that mimic shawarma shaved off a spit. If turkey is hard to find, boneless chicken thighs are the best alternative, though the flavor and texture feel different. Chicken is richer, while turkey stays lean and tender.
- Shawarma Spice Mix – A mix of nutmeg, coriander, cumin, ginger, cinnamon, paprika, turmeric, cloves, cardamom, and a little heat from cayenne. This is the soul of shawarma, the aroma that takes me back to Tel Aviv markets. If you’re sensitive to spice, reduce the cayenne for a milder flavor.
- Cornstarch– This binds the marinade to the turkey, helping the meat cook as one solid tower instead of slipping apart. I stumbled on this trick while testing batches, and it made all the difference.
See the recipe card for full list and exact quantities.
How to Make Turkey Shawarma in a Can
If you’ve ever wanted shawarma at home that tastes as if it came from a spit, this method is the secret. With a tall can and a spice-filled marinade, you can create tender curls of turkey that bring the flavors of Israel right into your kitchen. here ‘s how to make this recipe:
Make the Marinade
In a large bowl, whisk together the shawarma spice mix, chili powder, cumin, and cornstarch until smooth. This mixture should look more like a paste than a sauce, it’s what helps the meat hold its shape during baking.
Add the Turkey
Add the turkey breast slices and onion rings to the bowl. Use your hands to coat every piece thoroughly, making sure the spices cling to the meat. Cover the bowl and refrigerate for at least one hour, or overnight if you want the flavors to deepen.
Stack the Shawarma
Line a tall, wide can, such as an empty restaurant-sized chickpea can with parchment paper. Place onion rings at the bottom to form a base. Begin layering the marinated turkey slices, pressing them down firmly and alternating directions as you stack. Once full, top with more onion rings and a piece of parchment to hold everything in place.
Bake the Tower
Set the can upright inside a casserole dish or deep pan to catch any drips. Transfer to a 400°F convection oven and bake for two hours. During this time, the meat fuses together into one solid tower, with the spices infusing every layer.
Rest, Slice, and Serve
Remove the can from the oven and let it rest for 10 minutes. Carefully lift the turkey stack out of the can and place it on a cutting board. With a sharp knife, slice down into thin curls, just as you would from a shawarma spit. Serve hot with pita, tahini, pickles, or rice.
Storage
Leftover turkey shawarma keeps well and is easy to enjoy again. Store the sliced meat in an airtight container in the fridge for up to four days. The flavors deepen as it rests, and a quick reheat in a hot skillet brings back those crisp edges and juicy texture.
For longer storage, divide portions into freezer bags, press out extra air, and label with the date. Frozen shawarma will keep for up to two months. To serve, thaw overnight in the fridge and reheat in a skillet or warm oven. This method keeps the meat closest to its fresh-from-the-oven taste.
Top Tips
Pack the Can Tightly – the more firmly you layer the turkey slices, the better the shawarma holds together. My first batch fell apart, so pressing down with the back of a spoon made all the difference.
Let It Rest Before Slicing – give the tower 10 minutes out of the oven before cutting. This pause keeps the juices inside, and the slices curl beautifully instead of shredding.
Use Cornstarch for Binding – don’t skip this step. Cornstarch helps the marinade cling to the turkey and keeps the stack solid while baking. Without it, the meat can slip apart.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you’ve got any questions, please let me know in a comment.
Turkey Shawarma Recipe (Using a Can!)
Street-style turkey shawarma at home, using a can to stack and bake tender, spiced slices
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Ingredients
Shawarma Spice Mix
- 1 teaspoon ground nutmeg
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon cinnamon
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ½ teaspoon turmeric
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
Marinade and Assembly
- ¾ cup olive oil
- 5 tablespoon shawarma spice mix from above
- 1½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ cup cornstarch cornflour
- 1 teaspoon salt
- ½ teaspoon ground white pepper
- 5 lb turkey breast sliced into thin filets
- 1 large onion cut into thick rings
Instructions
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In a large bowl, whisk olive oil, shawarma spice mix, chili powder, cumin, cornstarch, salt, and white pepper until smooth and lightly thick. This texture helps the meat stack and hold shape.
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Add the turkey slices and onion rings. Coat every piece well, working the marinade into the meat. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
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Line the inside of a tall, wide can with parchment. Place onion rings at the bottom. Layer turkey slices tightly, pressing down as you go and alternating directions. Top with more onions and a parchment cap.
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Stand the can upright in a casserole or deep pan to catch drips. Bake at 400°F convection for 2 hours until the edges are browned and the stack feels set.
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Let rest 10 minutes. Carefully lift the stack from the can onto a board. Slice thinly so the meat falls into curls. Serve with pita or laffa, tahini, pickles, and rice if you like.
Nutrition
Calories: 395kcalCarbohydrates: 5gProtein: 49gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 122mgSodium: 939mgPotassium: 589mgFiber: 1gSugar: 1gVitamin A: 181IUVitamin C: 1mgCalcium: 43mgIron: 2mg
Extra-large can, about 6 inches wide (restaurant-size chickpea can)
Casserole or deep baking pan
Sharp knife and cutting board
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