Discover the ultimate Lebanese chicken shawarma recipe with juicy marinated chicken, warm spices, and creamy yogurt sauce. Perfect for family dinners or gatherings, this easy homemade shawarma pairs beautifully with flatbreads, fresh veggies, and classic Middle Eastern flavors.
There’s something magical about street food that’s bold, aromatic, and comforting all at once. That’s exactly what you get with this Lebanese chicken shawarma recipe. Picture tender chicken thighs marinated in spices, sizzling on the grill, and then wrapped in warm bread with fresh veggies and a tangy sauce. Hungry yet?
Chicken shawarma is more than just food, it’s a cultural experience. The flavors transport you straight to the bustling streets of Beirut, where shawarma stands fill the air with the scent of spices. And the best part? You don’t need a vertical rotisserie to enjoy it at home. With a few pantry spices and some simple steps, you can recreate the same authentic taste right in your own kitchen.
If you’re a fan of bold spices and hearty meals, you’ll also love this Mediterranean chicken rice recipe, another dish full of vibrant flavors.
So, if you’re looking for a dish that’s bursting with flavor, easy to prepare, and sure to please a crowd, you’ve found it. Let’s dive into this delicious Lebanese chicken shawarma recipe.
Table of contents
Main Ingredients for Lebanese Chicken Shawarma Recipe
The heart of a great Lebanese chicken shawarma recipe lies in its marinade. These ingredients work together to create bold, balanced flavors that define shawarma.
- Chicken Thighs: Juicy, tender, and perfect for soaking up spices. Boneless and skinless thighs are ideal for authentic shawarma.
- Garlic: A cornerstone of Middle Eastern cooking. Fresh minced garlic adds depth and warmth.
- Ground Coriander: Bright and citrusy, coriander balances the richness of the chicken.
- Ground Cumin: Earthy and slightly smoky, cumin is essential for that signature shawarma flavor.
- Ground Cardamom: Subtly sweet and aromatic, cardamom gives shawarma its exotic edge.
- Cayenne Pepper: Adds just the right amount of heat. Adjust to your spice comfort level.
- Smoked Paprika: Enhances smokiness without needing a grill. It’s also used in dishes like this Spanish yellow rice recipe.
- Lemon Juice: Fresh citrus juice tenderizes the meat and balances the spices.
- Olive Oil: Helps the marinade cling to the chicken and adds richness.
- Salt & Black Pepper: Essential for seasoning and enhancing all the other flavors.
When these ingredients mingle, magic happens. The chicken absorbs the marinade, and after cooking, each bite is a burst of spiced, juicy goodness.
Additional Ingredients
While the basics are enough to make an amazing Lebanese chicken shawarma recipe, a few extras can elevate it even more.
- Flatbreads: Lebanese flatbread or pita are classic, but soft homemade flatbreads also work beautifully.
- Yoghurt Sauce: Greek yoghurt, garlic, cumin, and lemon juice make a creamy, cooling sauce that balances the spices.
- Fresh Vegetables: Crisp lettuce, juicy tomatoes, and thinly sliced onions add texture and freshness.
- Cheese: Not traditional, but a sprinkle of shredded cheese makes it kid-friendly.
- Hot Sauce: If you like spice, a drizzle of hot sauce brings extra heat.
Want an authentic Lebanese touch? Add pickled turnips or cucumbers. Their tangy crunch takes this dish from homemade shawarma to restaurant-worthy.
Expert Tips for Perfect Lebanese Chicken Shawarma Recipe
Cooking shawarma at home doesn’t have to be intimidating. With a few pro tips, your Lebanese chicken shawarma recipe will taste just as good as any street vendor’s.
- Marinate Longer for Maximum Flavor
If you’ve got time, marinate the chicken overnight. The longer it sits, the more the spices penetrate, and the juicier it becomes. - Use Chicken Thighs, Not Breasts
Chicken breasts can dry out quickly. Thighs stay juicy, tender, and flavorful even after grilling or baking. - Rest Before Slicing
After cooking, let the chicken rest for 5 minutes. This keeps the juices locked in, so every bite is moist and flavorful. - Cook Over High Heat
Whether you’re grilling, pan-searing, or roasting, high heat is key. It creates those charred, crispy edges that make shawarma irresistible. - Homemade Flatbreads Make a Difference
Store-bought pita is fine, but if you’ve got the time, try making flatbreads from scratch. They’re soft, warm, and perfect for wrapping. - Balance with Freshness
Spices are bold, so balance them with crisp lettuce, juicy tomatoes, and cool yoghurt sauce. That contrast is what makes shawarma so addictive. - Double the Batch
Trust me on this one. Make extra because leftovers taste even better the next day. The flavors deepen, and you can use the chicken in wraps, bowls, or salads. - Don’t Skip the Sauce
The yoghurt sauce isn’t just a sidekick, it’s the glue that ties everything together. Creamy, tangy, and refreshing, it balances the bold spices perfectly.
Want more inspiration? You’ll find plenty of flavor-packed ideas in these halal food recipes-chicken.
Step-by-Step Instructions
- Prepare the Marinade
In a bowl, mix garlic, coriander, cumin, cardamom, cayenne, paprika, salt, pepper, lemon juice, and olive oil. Stir until smooth. - Marinate the Chicken
Add chicken thighs to the bowl, coating them well. Cover and refrigerate for at least 3 hours, or overnight for best flavor. - Cook the Chicken
- Grill: Preheat grill to medium-high. Cook chicken 5–7 minutes per side until golden and slightly charred.
- Stovetop: Heat skillet over medium-high. Cook chicken 5–6 minutes per side until fully cooked.
- Oven: Preheat to 425°F. Roast chicken on a tray for 25–30 minutes until edges are browned.
- Rest and Slice
Remove chicken, let rest for 5 minutes, then slice thinly into strips. - Assemble the Shawarma
Warm flatbreads, spread yoghurt sauce, add chicken, and top with lettuce, tomatoes, and onions. Drizzle with extra sauce or hot sauce, roll, and enjoy.
Additional Guide: Variations and Special Touches
Want to mix things up? Here are some fun variations for your Lebanese chicken shawarma recipe.
- Shawarma Bowls: Skip the bread and serve chicken over rice with veggies and yoghurt sauce.
- Spicy Lovers: Add chili flakes or harissa paste to the marinade for extra kick.
- Kid-Friendly Twist: Reduce cayenne pepper and add shredded cheese to make it mild and comforting.
- Low-Carb Option: Swap flatbreads for lettuce wraps. They’re light, crunchy, and refreshing.
- Meal Prep Hack: Cook a big batch on Sunday and use it for wraps, salads, or lunchboxes during the week.
If you’d like to explore similar regional dishes, Syrian chicken and rice is a comforting option that pairs tender chicken with fragrant rice.
FAQs about Lebanese Chicken Shawarma Recipe
How long can I store leftover shawarma?
Cooked chicken can be stored in the fridge for up to 4 days. Reheat gently in a skillet or oven to avoid drying it out.
Can I freeze marinated chicken?
Absolutely. Freeze chicken in the marinade for up to 2 months. Thaw overnight in the fridge before cooking.
Is shawarma always spicy?
Not necessarily. You can adjust cayenne pepper to your liking. The beauty of this Lebanese chicken shawarma recipe is its flexibility. For a quick bite, some might reach for chicken tenders McD, but nothing compares to the depth of flavor in shawarma.
Conclusion
There you have it, a flavorful, easy-to-make Lebanese chicken shawarma recipe that brings Middle Eastern street food right into your kitchen. With its bold spices, juicy chicken, and creamy yoghurt sauce, this dish is bound to become a family favorite.
Cooking shawarma isn’t just about food. It’s about sharing, laughing, and creating memories around the table. That’s what makes recipes like this so special.
So, go ahead and give it a try. Roll up a warm flatbread, load it with chicken, drizzle on that sauce, and take a big bite. Who knows? This might just become your new go-to dinner.
Lebanese Chicken Shawarma Recipe
Equipment
- Grill or Skillet
- Mixing bowl
Ingredients
Chicken
- 1 kg chicken thigh fillets skinless and boneless
Marinade
- 1 large garlic clove minced (or 2 small cloves)
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cardamom
- 1 tsp ground cayenne pepper reduce to 1/2 tsp for less spice
- 2 tsp smoked paprika
- 2 tsp salt
- black pepper to taste
- 2 tbsp lemon juice
- 3 tbsp olive oil
Yoghurt Sauce
- 1 cup Greek yoghurt
- 1 clove garlic crushed
- 1 tsp ground cumin
- lemon juice squeeze, to taste
- salt and pepper to taste
To Serve
- 4-5 flatbreads Lebanese, pita, or homemade
- lettuce sliced (cos or iceberg)
- tomato sliced
- red onion finely sliced
- cheese shredded, optional
- hot sauce optional
Instructions
- In a bowl, combine garlic, coriander, cumin, cardamom, cayenne, paprika, salt, pepper, lemon juice, and olive oil. Mix well to form marinade.
- Add chicken thighs and coat evenly with marinade. Cover and refrigerate for at least 3 hours or overnight.
- Grill Method: Preheat grill to medium-high. Cook 5–7 minutes per side until golden and slightly charred.
- Stovetop Method: Heat skillet over medium-high. Cook chicken 5–6 minutes per side until fully cooked.
- Oven Method: Preheat oven to 425°F (220°C). Roast for 25–30 minutes until browned at the edges.
- Remove chicken, rest for 5 minutes, then slice thinly into strips.
- Prepare yoghurt sauce by mixing Greek yoghurt, garlic, cumin, lemon juice, salt, and pepper.
- Assemble shawarma: Warm flatbreads, spread yoghurt sauce, add sliced chicken, lettuce, tomatoes, onions, cheese (optional), and hot sauce (optional). Roll and serve.