Lebanese chicken shawarma is one of the most beloved street foods in the Middle East, known for its marinated chicken, fragrant spices, and creamy garlic sauce. Whether you enjoy it in a pita or flatbread, or served over a plate of rice, this dish is an explosion of flavors and textures. If you’re craving authentic shawarma at home, follow this detailed recipe to make your very own Lebanese chicken shawarma, just like you’d find at a Lebanese street food stall.
What Makes Lebanese Chicken Shawarma Unique?
Lebanese chicken shawarma is distinct due to its blend of warm spices like cumin, cinnamon, and allspice, which lend a deep flavor to the marinated chicken. The shawarma is typically cooked on a rotating vertical rotisserie, but for home cooking, we pan-fry or grill the marinated chicken to achieve that juicy, flavorful result.
The secret to a delicious Lebanese chicken shawarma is the tender chicken and the garlicky toum sauce—a creamy, tangy garlic spread that gives the dish its signature punch. Let’s dive into this complete recipe with step-by-step instructions!
Ingredients:
For the Chicken Marinade:
- 2 lbs chicken thighs (boneless and skinless, or boneless chicken breasts as an alternative)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 4 cloves garlic (minced)
- 1 teaspoon ground allspice
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cardamom (optional, for a deeper flavor)
- ½ teaspoon chili flakes (optional, for a spicy kick)
- 2 tablespoons plain yogurt (for marinating and tenderizing the chicken)
For the Garlic Sauce (Toum):
- 6 cloves garlic (peeled)
- 1 large egg (room temperature)
- 1 cup vegetable oil (or light olive oil)
- 2 tablespoons lemon juice
- Salt to taste
- 1 tablespoon ice water (to adjust consistency)
For Serving:
- Pita bread or flatbread (Lebanese bread if available)
- Fresh vegetables like tomatoes, cucumbers, and onions
- Pickles (optional, but highly recommended)
- Fresh parsley (for garnish)
Step-by-Step Instructions:
Step 1: Preparing the Chicken Marinade
The marinating process is key to ensuring your chicken turns out flavorful and juicy. Begin by preparing the marinade and giving the chicken plenty of time to soak in the spices.
- Combine the Ingredients:
In a large mixing bowl, combine the chicken thighs with the olive oil, lemon juice, garlic, cumin, paprika, turmeric, coriander, cinnamon, allspice, salt, pepper, cardamom, chili flakes, and yogurt. Stir well to coat all the chicken pieces evenly. - Massage and Marinate:
Using your hands (or a spoon), massage the marinade into the chicken, making sure all surfaces are covered. The yogurt will help tenderize the meat, making it extra juicy. - Rest and Marinate:
Cover the bowl with plastic wrap or a lid, and refrigerate for at least 2 hours. For the best results, let it marinate overnight—this allows the flavors to really penetrate the chicken, making it incredibly flavorful.
Step 2: Making the Garlic Sauce (Toum)
A defining characteristic of shawarma is the garlic sauce, also known as toum. This creamy sauce complements the spiced chicken beautifully, giving it a rich, garlicky flavor.
- Prepare the Garlic Paste:
Start by peeling the garlic cloves and placing them in a food processor. Add a pinch of salt to help break down the garlic into a smooth paste. - Add the Egg and Lemon Juice:
To the garlic paste, add the egg (which will help emulsify the sauce) and the lemon juice. Blend until the mixture is smooth and creamy. - Emulsify the Sauce:
Slowly begin adding the vegetable oil, a few drops at a time, while the food processor is running. Continue blending until the oil is fully incorporated and the sauce thickens. This process can take a few minutes, so be patient. - Adjust Consistency and Flavor:
If the sauce becomes too thick, add a tablespoon of ice water to loosen it up. Taste the sauce and adjust the salt and lemon juice to your preference. The result should be a thick, creamy, and garlicky sauce with a hint of acidity from the lemon juice.
Step 3: Cooking the Chicken
While traditionally shawarma is cooked on a vertical rotisserie, you can achieve a similar result at home using either a grill or a stovetop pan. Here’s how to cook your marinated chicken:
- Grill or Pan-Fry the Chicken:
Preheat your grill or grill pan to medium-high heat. If you’re using a skillet, make sure it’s hot before adding the chicken.- Grill Option: Place the chicken on the grill and cook for 6-7 minutes per side, ensuring the chicken is golden brown and cooked through. You want a bit of char to give it that authentic flavor.
- Pan-Fry Option: Heat a drizzle of oil in a large skillet. Add the marinated chicken and cook for about 6-7 minutes per side, until it is browned and cooked through. Ensure the internal temperature reaches 165°F (75°C).
- Rest the Chicken:
After cooking, allow the chicken to rest for 5 minutes before slicing it. This helps lock in the juices.
Step 4: Assembling the Shawarma
Now that your chicken is cooked and your garlic sauce is ready, it’s time to assemble the shawarma.
- Warm the Bread:
Heat your pita bread or flatbread on the grill or in a dry pan for about 30 seconds per side. This will make the bread soft and pliable, perfect for wrapping the shawarma. - Assemble the Shawarma:
Lay the warm bread on a flat surface. Place the sliced chicken in the center. Drizzle generously with the creamy garlic sauce (toum), and then add the fresh vegetables like sliced tomatoes, cucumbers, and onions for crunch. If you like pickles, add a few for tanginess. - Garnish and Serve:
Sprinkle some fresh parsley over the shawarma for color and a fresh flavor. Roll the bread around the chicken and vegetables to form a wrap. Serve immediately, and enjoy!
Tips for the Best Lebanese Chicken Shawarma
- Use Chicken Thighs: Chicken thighs are ideal because they remain juicy and tender when cooked. If you use chicken breasts, be careful not to overcook them as they can dry out.
- Marinate Longer: The longer you marinate the chicken, the more flavorful it will be. If you have the time, marinate the chicken overnight.
- Grill for Authentic Flavor: Grilling the chicken will give it a smoky flavor that mimics the rotisserie-style shawarma. But if grilling isn’t an option, pan-frying works just as well.
- Customize the Sauce: While garlic sauce is essential, you can experiment by adding a little tahini or yogurt to make it creamier. Adjust the amount of garlic to your liking—if you’re a garlic lover, feel free to add extra cloves.
- Add Pickles for Extra Flavor: Traditional shawarma often comes with pickled vegetables for an added tangy crunch. If you can find pickled turnips or cucumbers, they make a great addition.
Nutritional Information (Approx. per Serving):
- Calories: 350-450 (depends on portion size)
- Protein: 30-35g
- Carbohydrates: 25-30g
- Fat: 15-20g
- Fiber: 3-4g
Variations of Lebanese Chicken Shawarma
While this recipe stays true to the classic Lebanese flavor, you can customize it based on your preferences or dietary restrictions. Here are some variations you might like:
- Shawarma with Rice: Serve the chicken shawarma on a bed of rice instead of in pita bread for a hearty meal. Add some grilled vegetables on the side for a complete dish.
- Vegetarian Shawarma: Replace the chicken with grilled vegetables such as eggplant, zucchini, and bell peppers for a plant-based shawarma.
- Spicy Shawarma: If you love heat, increase the amount of chili flakes in the marinade or add a drizzle of hot sauce over the shawarma before serving.
- Chicken Shawarma Salad: For a lighter option, serve the shawarma on top of a fresh salad with lettuce, tomatoes, cucumbers, and a drizzle of garlic sauce.
Conclusion
Making Lebanese Chicken Shawarma at home can be a fun and rewarding experience. The combination of juicy, spiced chicken, creamy garlic sauce, and fresh veggies wrapped in warm pita bread is undeniably delicious. Whether you’re making it for a family meal, a special occasion, or just to satisfy a craving, this recipe brings the authentic taste of Lebanon to your table.
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Lebanese Chicken Shawarma Recipe: A Complete Guide
- Total Time: 2 hours 35 minutes
- Yield: Serves 4–6 people 1x
Description
“Discover how to make a delicious Lebanese Chicken Shawarma at home with this easy recipe. Tender chicken, aromatic spices, and creamy garlic sauce—perfect for any meal!”
Ingredients
- 2 lbs chicken thighs (boneless and skinless, or boneless chicken breasts as an alternative)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 4 cloves garlic (minced)
- 1 teaspoon ground allspice
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cardamom (optional, for a deeper flavor)
- ½ teaspoon chili flakes (optional, for a spicy kick)
- 2 tablespoons plain yogurt (for marinating and tenderizing the chicken)
For the Garlic Sauce (Toum):
- 6 cloves garlic (peeled)
- 1 large egg (room temperature)
- 1 cup vegetable oil (or light olive oil)
- 2 tablespoons lemon juice
- Salt to taste
- 1 tablespoon ice water (to adjust consistency)
For Serving:
- Pita bread or flatbread (Lebanese bread if available)
- Fresh vegetables like tomatoes, cucumbers, and onions
- Pickles (optional, but highly recommended)
- Fresh parsley (for garnish)
Instructions
Step 1: Prepare the Chicken Marinade
- In a large mixing bowl, combine the chicken thighs with the olive oil, lemon juice, garlic, cumin, paprika, turmeric, coriander, cinnamon, allspice, salt, pepper, cardamom, chili flakes, and yogurt. Stir well to coat the chicken evenly.
- Massage the marinade into the chicken, ensuring all pieces are covered.
- Cover the bowl with plastic wrap or a lid, and refrigerate for at least 2 hours (overnight for best results).
Step 2: Make the Garlic Sauce (Toum)
- In a food processor, combine peeled garlic cloves and salt. Pulse to create a smooth paste.
- Add the egg and lemon juice, then blend again until smooth.
- Slowly drizzle in the vegetable oil while the food processor is running, allowing it to emulsify.
- If the sauce becomes too thick, add a tablespoon of ice water to loosen it up. Taste and adjust seasoning with salt and lemon juice if necessary.
Step 3: Cook the Chicken
- Preheat a grill or skillet over medium-high heat.
- If using a grill, place the marinated chicken on the grill and cook for 6-7 minutes per side, until browned and cooked through.
- If using a skillet, heat a bit of oil in a large pan. Add the marinated chicken and cook for 6-7 minutes per side, until golden brown.
- Rest the chicken for about 5 minutes before slicing it thinly.
Step 4: Assemble the Shawarma
- Warm the pita or flatbread on the grill or in a dry pan for about 30 seconds per side.
- Lay the bread flat and place the sliced chicken in the center.
- Drizzle generously with garlic sauce, and add sliced tomatoes, cucumbers, and onions. Optionally, add pickles for extra tanginess.
- Garnish with fresh parsley, then roll up the bread to enclose the chicken and veggies.
- Serve immediately and enjoy your homemade Lebanese Chicken Shawarma!
Notes
- Marination: The chicken needs at least 2 hours to marinate, but for best results, let it sit overnight. This will allow the spices to penetrate deeply into the meat.
- Garlic Sauce Variations: The traditional garlic sauce (toum) can be customized by adding a touch of tahini or yogurt for extra creaminess. If you want more heat, consider adding extra chili flakes or hot sauce.
- Vegetable Options: You can customize the vegetables in the shawarma wrap. Some people like to add shredded lettuce, pickled turnips, or even roasted vegetables for added flavor.
- Grilling: If you have a vertical rotisserie (like in restaurants), you can use that for a more authentic cooking method. Otherwise, grilling or pan-frying works just as well at home.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Main Course, Middle Eastern Cuisine
- Method: Grilling, Pan-frying
Nutrition
- Calories: 350-450 kcal
- Sodium: 600-700mg
- Fat: 15-20g
- Carbohydrates: 25-30g
- Fiber: 3-4g
- Protein: 30-35g
- Cholesterol: 80-100mg
Keywords: Lebanese Chicken Shawarma Recipe