Chicken Shawarma (Lebanese Style)

  • Total Time (with marinating) - 5 hours 30 minutes
  • Preparation - 15 minutes
  • Marination - 4 hours
  • Roasting - 1 hour 15 minutes
  • Servings: 4
  • Country: Lebanon
Sliced, juicy pieces of Chicken Shawarma, served in a filled wrap with garlic sauce and pickled vegetables.

The key to perfect Shawarma is the marinade. The generous amount of 'Shawarma' spices and the addition of yogurt or vinegar help tenderize the meat and infuse it with flavor.

It is best to use boneless, skinless chicken thighs, as they contain more fat and remain juicier than breasts.

Ingredients

For the Chicken Shawarma

  • 800 g Boneless, Skinless Chicken Thighs, thinly sliced
  • 50 ml Plain Yogurt (or buttermilk)
  • 2 Tbsp Lemon Juice
  • 3 cloves Garlic, minced

Shawarma Spice Blend

  • 1.5 tsp Ground Cumin
  • 1 tsp Ground Sweet Paprika
  • 1 tsp Ground Coriander
  • 0.5 tsp Turmeric
  • 0.5 tsp Cardamom (ground)
  • 0.25 tsp Cayenne Pepper (or chilli)
  • to taste Salt and Black Pepper

For Serving

  • 4 pcs Pita Bread or Arabic Flatbread
  • to taste Toum Sauce (Garlic Mayonnaise, Labneh, or Tahini Dip)
  • to taste Pickled Cucumbers (or Turnips)
  • for garnish Tomatoes, Onion, Parsley

Instructions

Step 1: Preparing the Marinade and Marinating

In a bowl, mix all the ingredients for the Shawarma spices (cumin, paprika, coriander, turmeric, cardamom, cayenne pepper, salt, and black pepper).

Mix the spice blend with yogurt, lemon juice, and minced garlic.

Mix the chicken slices with the marinade, massage thoroughly, cover, and refrigerate for at least 4 hours, ideally overnight.

Step 2: Cooking the Meat

Preheat the oven to 200 °C (390 °F).

Spread the marinated chicken in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes until the meat is cooked through and the edges are crispy.

For extra crispiness, you can switch to the broiler briefly.

Step 3: Serving and Assembly

Remove the cooked meat and slice it into smaller, thin strips, similar to those from a vertical rotisserie.

Warm the pita bread. Spread it with a generous spoon of Toum sauce or Labneh. Add pickles, French fries, and a pile of the sliced meat.

Add fresh garnish (tomatoes, onion with parsley) and roll tightly. Serve immediately.