Chicken Shawarma (Jordanian Style)

  • Total time - 1 hour 15 minutes
  • Preparation and cooking - 45 minutes
  • Marinating time - Minimum 2 hours (ideally overnight)
  • Servings: 4
  • Country: Jordan
Hot pita bread filled with thin slices of chicken shawarma, with yogurt dressing and pickled vegetables.

The acidity from the yogurt and lemon juice serves to tenderize the chicken, while the warm spices give it its unmistakable, earthy aroma. Long marination is key for the best flavor.

For serving, the best accompaniment is the garlic sauce Toum (a very thick and potent garlic mayonnaise), but a simple yogurt dip with garlic and lemon will also suffice.

Ingredients

Chicken and Marinade

  • 800 g Boneless, skinless chicken thighs (or chicken breasts), sliced into thin, noodle-like strips
  • 0.25 cups Plain yogurt (full-fat)
  • 2 tbsp Lemon juice
  • 2 tbsp Olive oil
  • 4 cloves Garlic, minced
  • 1 tsp Turmeric
  • 1 tsp Ground cumin
  • 0.5 tsp Ground cardamom
  • 0.5 tsp Ground cinnamon
  • 1 tsp Sweet paprika
  • to taste Salt and black pepper

For Serving

  • 4 pieces Pita bread or Arabic bread (Khubz)
  • as needed Toum Garlic Sauce (or plain yogurt mixed with garlic, lemon juice, and salt)
  • as needed Pickled cucumbers, sliced
  • as needed Pickled beets (pink color) – optional
  • as needed Onion and parsley, mixed with Sumac (optional)

Instructions

Step 1: Marinating the Meat

In a large bowl, mix all the marinade ingredients: yogurt, lemon juice, olive oil, minced garlic, salt, and all the ground spices (turmeric, cumin, cardamom, cinnamon, paprika).

Add the sliced chicken meat and mix thoroughly until completely coated with the marinade.

Cover the meat and marinate in the refrigerator for a minimum of 2 hours, ideally 8 hours or overnight.

Step 2: Baking the Shawarma

Preheat the oven to 230 °C (450 °F). Line a baking sheet with parchment paper.

Spread the marinated chicken meat evenly on the baking sheet in a single layer. If there is too much meat, use two sheets so it bakes and doesn't steam.

Bake for 15–20 minutes until the meat is cooked through and the edges begin to brown.

Step 3: Finishing under the Broiler

Switch the oven function to the broiler (grill) at the highest temperature.

Move the baking sheet to the highest rack. Broil for 3–5 minutes. Be careful not to let the meat burn; the goal is only to slightly toast and caramelize the edges for a more authentic flavor and texture.

Remove from the oven and let rest for 5 minutes.

Step 4: Assembling the Sandwich

Toast the pita bread on a dry pan or in the oven until warm and slightly puffed.

You can slice the meat into even thinner strips before filling. Open the pita bread or fold it.

Spread Toum garlic sauce (or yogurt dip) inside. Add the meat, pickled cucumbers, French fries (optional in Jordan), and optionally onion with sumac. Roll tightly and serve.