Lebanese Chicken Shawarma Recipe
This authentic Lebanese chicken shawarma recipe features juicy marinated chicken thighs, warm spices, and creamy yoghurt sauce. Perfect for wraps, bowls, or family dinners!
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.
Notes
For authentic flavor, serve with pickled turnips or cucumbers. Leftovers can be stored in the fridge up to 4 days.
