Why You’ll Love This Recipe
This recipe delivers authentic shawarma flavor without needing a vertical rotisserie. The marinade infuses the chicken with bold spices and tangy notes, while the cooking method keeps it juicy and slightly crisp. It’s simple, versatile, and perfect for weeknight meals or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken thighs or breasts
plain yogurt
olive oil
lemon juice
garlic cloves, minced
ground cumin
ground coriander
paprika
turmeric
cinnamon
allspice
salt
black pepper
for serving:
pita bread or flatbread
garlic sauce or tahini
lettuce
tomatoes
cucumber
pickles
Directions
In a large bowl, combine yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, salt, and black pepper.
Add the chicken and coat it thoroughly with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
Preheat a skillet, grill pan, or oven to medium-high heat.
Cook the marinated chicken for about 5–7 minutes per side until fully cooked and slightly charred on the outside.
Remove the chicken from heat and let it rest for a few minutes before slicing into thin strips.
Warm the pita or flatbread, then fill with sliced chicken, fresh vegetables, and your choice of sauce.
Wrap tightly and serve immediately.
Servings and timing
This recipe serves about 4 people.
Preparation time is approximately 15 minutes, marinating time is at least 2 hours (or overnight), and cooking time is about 15 minutes.
Variations
You can use boneless chicken thighs for extra juiciness or swap with beef or lamb for a different take. Add chili flakes for heat or use smoked paprika for a deeper flavor. For a low-carb option, serve the shawarma in lettuce wraps or as a bowl with rice or salad.
Storage/Reheating
Store cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the oven until warmed through. Avoid microwaving too long to prevent drying out.
FAQs
Can I use chicken breast instead of thighs?
Yes, but thighs are juicier and more flavorful.
Do I need a special grill for shawarma?
No, a regular pan, grill, or oven works perfectly.
How long should I marinate the chicken?
At least 2 hours, but overnight gives the best results.
What sauce goes best with shawarma?
Garlic sauce, tahini, or yogurt-based sauces are popular choices.
Can I freeze the marinated chicken?
Yes, it freezes well and can be cooked later.
How do I get a charred flavor?
Cook on high heat or use a grill pan for slight charring.
Can I make this dairy-free?
Yes, substitute yogurt with a dairy-free alternative or omit it.
What sides go well with shawarma?
Rice, salads, fries, or hummus are great options.
Can I cook it in the oven?
Yes, bake at high heat until fully cooked and slightly browned.
Is this recipe spicy?
It’s flavorful but not very spicy; you can add heat if desired.
Conclusion
Easy homemade Lebanese chicken shawarma is a delicious way to bring bold, authentic flavors into your kitchen with minimal effort. Perfectly seasoned and versatile, it’s a dish that’s sure to become a favorite for any meal.
PrintEasy Homemade Lebanese Chicken Shawarma
Juicy and aromatic Lebanese chicken shawarma made with a flavorful yogurt-spice marinade and cooked to tender perfection. Perfect for wraps, bowls, or serving with fresh Mediterranean sides.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Lebanese
- Diet: Halal
Ingredients
- 1 1/2 lbs chicken thighs or breasts
- 1/2 cup plain yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- pita bread or flatbread for serving
- garlic sauce or tahini for serving
- lettuce, tomatoes, cucumber, and pickles for serving
Instructions
- In a large bowl, mix yogurt, olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, salt, and black pepper.
- Add chicken and coat thoroughly with the marinade. Cover and refrigerate for at least 2 hours or overnight.
- Preheat a skillet, grill pan, or oven to medium-high heat.
- Cook the marinated chicken for 5–7 minutes per side until fully cooked and slightly charred.
- Remove from heat and let rest for a few minutes before slicing into thin strips.
- Warm pita or flatbread and fill with sliced chicken, vegetables, and sauce.
- Wrap and serve immediately.
Notes
- Use chicken thighs for juicier results.
- Add chili flakes for extra heat.
- Substitute yogurt with a dairy-free alternative if needed.
- Serve as a bowl with rice or salad for a low-carb option.
- Store cooked chicken in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
