lebanese chicken shawarma recipe

The Best lebanese chicken shawarma recipe

I’ve been making Lebanese chicken shawarma for years, and it’s one of those dishes that feels like a hug in a bowl—warm, flavorful, and always a hit with my family. There’s something about the tender, spiced chicken that makes it feel special, even when it’s just a quick weeknight meal. My kids love it because it’s not too heavy, yet it’s packed with enough flavor to make them forget they’re eating something “healthy.” It’s that kind of dish where you can serve it with fresh pita, crisp veggies, and a simple yogurt sauce, and suddenly it’s not just food—it’s a meal that feels like celebration, even if you’re just winding down from a busy day.

I love this recipe because it’s versatile. You can make it for a casual family dinner or pack it for a picnic, and it always tastes better the next day when the flavors meld together. The spices—cumin, paprika, coriander—give it that warm, earthy depth that makes it feel like a taste of home, even if you’re not in the Middle East. And because it’s leaner than deep-fried options, it’s a great way to enjoy comfort food without feeling guilty. My husband and I have even turned it into a game, seeing who can get the most bites before the chicken starts to dry out, and it’s always a laugh. It’s simple, but it’s also something that feels intentional, like you’re putting care into every bite.

Lebanese Chicken Shawarma

4.7 from 1658 votes

A flavorful and aromatic dish featuring marinated chicken cooked in a spiced shawarma rub, served in a soft flatbread with fresh vegetables and tahini sauce. This recipe is a must-try for any occasion.

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Prep Time45 mins

Cook Time1 hour 15 mins

Resting Time0 mins

Total Time1 hour 60 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken Marinade

• 2 lbs boneless chicken thighs
• 1 cup lemon juice
• 1 cup yogurt
• 2 tbsp garlic
• 2 tbsp onion
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cinnamon

For the Dough

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 packet active dry yeast
• 1 cup warm water
• 1 tbsp olive oil

For the Sauce

• 1 cup tomato sauce
• 1 tbsp garlic
• 1 tbsp onion
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste

For Serving

• Fresh lettuce
• Tomatoes
• Pickles
• Red onion
• Tahini sauce
• Lemon wedges

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C).
2. 2 In a large bowl, mix chicken with all marinade ingredients (except cinnamon) until well coated. Cover and refrigerate for at least 4 hours or overnight.
3. 3 In a separate bowl, mix flour, sugar, salt, yeast, and warm water. Stir until a dough forms. Add olive oil and knead for 10 minutes until smooth. Cover and let rise for 1 hour.
4. 4 Preheat oven to 425°F (220°C). Roll out the dough into a thin rectangle and cut into strips.
5. 5 Cook the chicken in batches in a pan with a little oil over medium heat for 5-7 minutes per side until fully cooked. Remove and set aside.
6. 6 In a pan, heat olive oil and sauté garlic, onion, cumin, and paprika for 1 minute. Add tomato sauce and simmer for 5 minutes. Set aside.
7. 7 Bake the chicken strips on a lined baking sheet for 10-12 minutes at 425°F (220°C), basting with sauce halfway through.
8. 8 Prepare tahini sauce by mixing 3 tbsp tahini, 2 tbsp lemon juice, 1 tbsp garlic, 1 tbsp water, and a pinch of salt.
9. 9 Assemble shawarma by placing cooked chicken on the flatbread, adding sauce, lettuce, tomatoes, pickles, red onion, and tahini sauce. Garnish with lemon wedges.

🔧Equipment

• Mixing bowls
• Knife and cutting board
• Mixing spoon
• Oven
• Cooking pan
• Rolling pin
• Serving platter

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 85mg🧂Sodium: 750mg🌾Total Carbs: 40g🥦Dietary Fiber: 4g🍬Sugars: 10g🥩Protein: 35g

📝Notes

For extra flavor, add a pinch of cinnamon to the marinade.,You can use chicken breast instead of thighs for a leaner option.,Ensure the dough rises properly for a fluffier texture.,Adjust the spice level to your preference.

This Lebanese chicken shawarma recipe is always a solid choice for any gathering because it’s simple enough to make ahead and still tastes fresh when served. It’s perfect for family dinners or casual get-togethers because the flavors are bold and satisfying without being complicated, and the spiced meat stays juicy and flavorful no matter how long it sits. Plus, it’s a crowd-pleaser that lets everyone customize their own wraps or bowls, making it easy to feed a group without stress.

❓ Frequently Asked Questions About Lebanese Chicken Shawarma

What is the key difference between Lebanese shawarma and other types of shawarma?

The Lebanese shawarma is typically made with thinly sliced, marinated chicken (or sometimes lamb) cooked on a vertical rotisserie, giving it a distinct smoky flavor. Unlike Indian or Turkish shawarma, Lebanese shawarma is often served with a sweet and tangy tahini sauce, pickled turnips, and fresh vegetables like tomatoes, onions, and cucumbers. The bread is usually a soft, slightly sweet pita or Lebanese bread, and the portions are usually smaller and more flavorful.

How long should the chicken shawarma marinade be left in the chicken?

For the best flavor, the chicken shawarma marinade should be left on for at least 4 hours, preferably overnight (12–16 hours). This allows the spices and acids in the marinade to deeply penetrate the meat, enhancing its tenderness and taste. If you’re short on time, at least 2–3 hours will give you good results.

What are the essential ingredients for the Lebanese shawarma marinade?

The classic Lebanese shawarma marinade includes: – 1 cup yogurt (thick, preferably Greek or Lebanese) – ½ cup lemon juice – ½ cup olive oil – 4 cloves garlic, minced – 1 tsp ground cumin – 1 tsp ground coriander – 1 tsp paprika (sweet or smoked) – ½ tsp turmeric – ½ tsp black pepper – ½ tsp salt – 1 tsp cinnamon (optional, for depth) – 1 tsp allspice or cloves (optional, for warmth)

Can I use ground chicken instead of whole chicken thighs and drumsticks?

While it’s possible to use ground chicken, it won’t give the same authentic texture or flavor as whole chicken pieces cooked on a rotisserie. If you must use ground chicken, ensure it’s finely minced (or pulse in a food processor) and mix it with the marinade before cooking. However, the best results come from whole chicken pieces, especially for a traditional shawarma experience.

What type of bread is best for serving shawarma?

The ideal bread for Lebanese shawarma is soft, slightly sweet, and sturdy enough to hold the filling. Traditional choices include: – Lebanese flatbread (khobz) – A slightly crispy, chewy, and aromatic bread that pairs perfectly. – Pita bread – A softer, more pliable option that’s common in Middle Eastern restaurants. – Lebanese-style pita or “khubz” – If available, this is the closest to the original experience. Avoid overly stale or hard breads, as they can make the shawarma difficult to eat. Warm it lightly before serving for the best texture.