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Brisket Shawarma
Brisket Shawarma
Jamie Geller
print recipe
(3 rated)

I might be partial, but Israeli street food is my absolute favorite. A soft, fresh, pillowy pita slathered with hummus and schug, stuffed with shawarma (or falafel), plus all the fixins' like crunchy pickled veg, coleslaw, fried eggplant, chopped Israeli salad, sumac-dusted onions and fresh parsley, smothered in tahini and amba, is the thing food dreams are made of! So, it's quite easy to imagine how my favorite leftovers turned into my favorite street food.


    • 1 tablespoon olive oil
    • 1 teaspoon shawarma spice
    • 1 cup shredded leftover brisket
    • 1 soft fresh pita
  • Selection of condiments

    • Hummus
    • Schug
    • Tahini
    • Amba
  • Selection of additions

    • Chopped Israeli salad
    • Coleslaw
    • Crunchy pickled vegetables
    • Sumac-dusted onions
    • Fried eggplant
    • Fresh parsley
    • Pickles
    • Hot peppers (pickled or fried)
    • French fries


1. Heat a sauté pan large enough to hold the brisket over medium-high heat.

2. Add oil and shawarma spice to the hot pan.

3. Toast for 30 seconds to cook and release the flavors of the spice blend.

4. Add brisket and sauté for 1-2 minutes to coat in spices and heat through.

5. Slit the pita at the top to create a large pocket.

6. Spread on hummus and/or schug.

7. Stuff by layering brisket shawarma with your favorite additions.

8. Top with an extra generous drizzle of tahini and or amba.

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