Easy 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
