Lebanese chicken shawarma is more than just a meal—it’s an experience. With its aromatic spices, juicy marinated chicken, and tantalizing sauces, this dish brings the rich flavors of the Middle East right to your plate. Whether grilled, baked, or cooked on a rotisserie, this dish has earned its place as a beloved staple worldwide.
In this article, we’ll walk you through every step of creating authentic Lebanese chicken shawarma at home. From selecting the right spices to marinating techniques and cooking tips, we’ve got you covered. You’ll also find helpful serving suggestions, nutritional insights, and answers to frequently asked questions about this flavorful dish.
Introduction to Lebanese Chicken Shawarma
What is Lebanese Chicken Shawarma?
Lebanese chicken shawarma is a traditional Middle Eastern dish made with marinated chicken that’s grilled or roasted to perfection. Thinly sliced and served in pita bread or wraps, it’s topped with flavorful sauces, pickles, and fresh vegetables.
Unlike kebabs, which are grilled in chunks, shawarma is prepared by stacking thinly marinated slices of meat on a vertical spit. As the meat slowly rotates and roasts, the outer layers are shaved off, creating tender and juicy bites packed with flavor.
This versatile dish can be enjoyed as a wrap, in rice bowls, or even on salads, making it perfect for quick meals or elaborate dinners.
The Origin and History of Shawarma
The word shawarma originates from the Arabic term “turning,” reflecting the cooking method where meat is roasted on a rotating spit. Historically, shawarma traces its roots back to the Ottoman Empire, where it evolved into the modern-day doner kebab in Turkey and gyros in Greece.
In Lebanon, however, it took on its unique flavor profile with the introduction of Baharat seasoning, a blend of warm spices that define its rich taste. Over time, Lebanese shawarma became renowned worldwide, particularly for its balanced flavors and versatility.
Why You Should Try Homemade Shawarma?
There’s something truly magical about making homemade Lebanese chicken shawarma. Not only does it allow you to customize flavors, but it also ensures you’re eating fresh, preservative-free food.
Benefits of homemade shawarma:
- Control over ingredients for a healthier option.
- Flexibility to adjust the level of spices and flavors.
- Perfect for meal prepping or feeding large gatherings.
- Easily adapted into wraps, bowls, or salads for variety.
If you’ve ever craved street-style shawarma but couldn’t find a local vendor, this recipe is the perfect solution. Plus, cooking it yourself means you can experiment with toppings, sauces, and even fusion-style wraps to suit your taste.Lebanese chicken shawarma is more than just a dish; it’s a celebration of culture, flavor, and tradition. Whether you’re a seasoned chef or a beginner, making shawarma at home opens up endless possibilities for delicious meals.
Key Ingredients for Lebanese Chicken Shawarma
Essential Spices and Marinades
The secret to authentic Lebanese chicken shawarma lies in its marinade. A rich blend of Baharat spices, yogurt, and citrus infuses the chicken with deep, aromatic flavors. The spices include cumin, paprika, cinnamon, turmeric, and coriander, which create a warm and earthy profile.
To enhance tenderness, whole milk yogurt is used, while fresh lemon juice adds a tangy punch. Garlic cloves further amplify the flavor, making every bite irresistible.
Tip: Marinating the chicken for at least 24 hours guarantees maximum flavor absorption and juiciness.
Understanding Lebanese 7 Spice Blend (Baharat)
One of the standout ingredients in Lebanese chicken shawarma is the 7 spice blend (also called Baharat). It combines:
- Ground black pepper for heat.
- Cinnamon for warmth.
- Cardamom for an exotic touch.
- Cloves for depth.
- Cumin and coriander for earthiness.
- Nutmeg or paprika for a mild sweetness.
This versatile mix can be used in various Lebanese dishes. If unavailable, it’s easy to create a homemade version with individual spices.
Recommended Cuts of Chicken for Shawarma
For the juiciest shawarma, boneless, skinless chicken thighs are highly recommended. They are naturally tender and retain moisture better than chicken breasts.
However, chicken breasts can also work if thinly sliced and marinated well. Using a combination of thighs and breasts provides both texture and flavor diversity.
Looking for more chicken recipes? Check out this Smothered Chicken and Rice Recipe for another comforting meal idea.
Alternative Ingredients for Variations
While traditional Lebanese chicken shawarma relies on specific spices, you can experiment with variations:
- Swap yogurt for coconut milk to add a tropical twist.
- Use smoked paprika for a smoky flavor.
- Incorporate chili flakes or cayenne pepper for heat lovers.
These tweaks allow you to adapt the recipe to suit different tastes while preserving its authentic feel.
Preparation and Marination Process
How to Prepare the Chicken for Shawarma
Start by trimming excess fat from the chicken thighs. Next, pat them dry with a paper towel to ensure the marinade sticks evenly.
Slice the chicken into thin strips for faster marination or leave whole if you plan to grill on skewers. Either way, consistency in size ensures even cooking.
Pro Tip: Rolling the chicken tightly before skewering helps mimic the traditional shawarma spit.
Step-by-Step Guide to Making the Marinade
- In a large bowl, whisk together:
- 1 cup plain yogurt
- Juice of 1 lemon
- 2 tablespoons olive oil
- 2 tablespoons Lebanese 7 spice blend
- 1 teaspoon turmeric, cumin, and paprika each
- ½ teaspoon cinnamon and cayenne pepper
- 6 minced garlic cloves
- Salt and pepper to taste.
- Coat the chicken thoroughly in the marinade.
- Cover the bowl and refrigerate for a minimum of 30 minutes, preferably overnight.
This marinade not only infuses flavor but also tenderizes the chicken, resulting in melt-in-your-mouth texture.
Marination Tips for Maximum Flavor
- Longer marination = Better flavor: Aim for 12–24 hours when possible.
- Massage the marinade into the chicken to ensure even coating.
- Use an airtight container or ziplock bag to trap flavors.
- Allow the chicken to come to room temperature before cooking for even grilling.
If you’re looking for another marinade recipe, try this Grilled Chicken Tandoori Recipe for more inspiration.
Cooking Methods – Grilling vs Oven Baking
Grilling Techniques for Authentic Shawarma Flavor
Grilling is the most traditional way to prepare Lebanese chicken shawarma. It mimics the spit-roasting process used in Middle Eastern street food stalls. For the best results:
- Preheat the grill to medium-high heat (around 375–400°F).
- Skewer marinated chicken pieces tightly to keep them juicy.
- Turn the skewers frequently to ensure even cooking and charred edges.
- Grill for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F.
For added flavor, brush the chicken with olive oil or melted butter while grilling. This step keeps the meat moist and adds a smoky aroma.
If you don’t have a grill, a grill pan works just as well. Place it over medium-high heat and cook the chicken, flipping frequently for even searing.
Baking Shawarma in the Oven – Step-by-Step Instructions
Don’t own a grill? No worries! Baking is a convenient and effective alternative for making Lebanese chicken shawarma.
- Preheat your oven to 400°F (200°C).
- Arrange the marinated chicken in a single layer on a baking sheet lined with parchment paper.
- Bake for 25–30 minutes, flipping halfway through to cook evenly.
- Broil the chicken for the last 2–3 minutes to achieve that signature charred finish.
Although baking lacks the smoky flavor of grilling, adding smoked paprika to the marinade helps replicate that taste.
Using Rotisserie for Traditional Cooking
For a truly authentic Lebanese chicken shawarma experience, consider using a rotisserie.
- Skewer marinated chicken pieces tightly and secure them on the rotisserie spit.
- Roast at 350°F for 1–1.5 hours, depending on thickness.
- Baste the chicken every 15 minutes for juicier results.
Rotisserie cooking allows the fat to self-baste the meat, resulting in tender, flavorful slices.Whether you grill, bake, or use a rotisserie, cooking Lebanese chicken shawarma is flexible and beginner-friendly. Each method delivers juicy, flavorful results, making it easy to bring this classic dish to your table.
For more ideas on grilled chicken recipes, check out this Grilled Chicken Tandoori Recipe.
Serving Suggestions and Shawarma Wrap Ideas
How to Assemble a Perfect Shawarma Wrap
A classic way to enjoy Lebanese chicken shawarma is in a pita wrap. Here’s how to build the perfect one:
- Warm the pita bread slightly for flexibility.
- Spread a generous layer of garlic sauce, tahini, or yogurt-mint sauce.
- Add thinly sliced shawarma chicken on top.
- Pile on fresh toppings like cucumbers, tomatoes, onions, and pickles.
- Sprinkle some parsley or cilantro for added freshness.
Wrap it tightly, and it’s ready to enjoy!
Top Toppings and Sauces for Shawarma
To elevate your Lebanese chicken shawarma, try these delicious toppings and sauces:
- Garlic Toum Sauce: Creamy and garlicky, this is a Lebanese classic.
- Tahini Sauce: Nutty and smooth, it pairs beautifully with the spices.
- Yogurt Mint Sauce: Light and refreshing, perfect for balancing flavors.
- Pickled Turnips: Add tang and crunch to every bite.
- Hummus: A rich and creamy spread for extra flavor.
Want to make homemade hummus? Try a basic hummus recipe to complement your shawarma spread.
Creative Ways to Serve Shawarma – Rice Bowls and Salads
Beyond wraps, Lebanese chicken shawarma is incredibly versatile:
- Rice Bowls: Serve sliced chicken over fragrant basmati rice with toppings and sauces.
- Salads: Pair shawarma with tabbouleh or fattoush for a low-carb option.
- Stuffed Flatbreads: Create hearty quesadilla-style shawarma pockets.
For more side dish inspirations, consider adding garlic mashed potatoes, Mediterranean pasta salads, or cucumber yogurt dips.
Nutritional Benefits of Chicken Shawarma
Health Benefits of Ingredients Used
Lebanese chicken shawarma isn’t just delicious—it’s also packed with nutritious ingredients that can boost your health.
The marinade’s yogurt base provides probiotics, which improve digestion and gut health. Meanwhile, lemon juice delivers a healthy dose of Vitamin C, supporting immunity and skin health. The rich spice blend, including cumin, turmeric, and cinnamon, offers anti-inflammatory properties and antioxidants.
Chicken, the star of the dish, is a fantastic source of lean protein, helping to build muscle and keep you feeling full longer. Unlike fried fast food, shawarma made at home avoids unhealthy fats, making it a more wholesome option.
Caloric and Macronutrient Breakdown
A typical serving of Lebanese chicken shawarma—without the wrap and sauces—contains:
- Calories: Approximately 200–250 per serving.
- Protein: 25–30 grams, ideal for muscle repair and growth.
- Fat: Around 10 grams, mostly healthy fats from olive oil and yogurt.
- Carbohydrates: Minimal, unless served with pita or rice.
Adding vegetables and sauces can enhance flavor without significantly increasing calories. To make the dish even healthier, opt for whole-grain pita bread or skip the bread altogether and serve it as a salad.
Tips for Making Shawarma Healthier
- Use Greek yogurt for higher protein content.
- Substitute chicken thighs with chicken breasts for lower fat.
- Incorporate plenty of fresh vegetables for added fiber.
- Choose tahini-based sauces over mayonnaise for healthier fats.
FAQs
1. Can I Make Chicken Shawarma Without a Grill?
Absolutely! While grilling adds a smoky flavor, you can still make flavorful Lebanese chicken shawarma in an oven or stovetop pan. Baking at 400°F or pan-searing the marinated chicken are excellent alternatives.
For a more authentic texture, finish cooked chicken under the broiler for a slightly charred surface.
2. What Sauces Pair Best with Lebanese Chicken Shawarma?
Sauces elevate the flavor of chicken shawarma, and several options complement its taste:
- Garlic Toum Sauce: A creamy garlic spread with a bold flavor.
- Yogurt Mint Sauce: Light and cooling, perfect for balancing spices.
- Tahini Sauce: Nutty and rich, ideal for wraps and bowls.
- Hot Chili Sauce: Adds a fiery kick for spice lovers.
Don’t be afraid to mix sauces to create your signature flavor!
3. Can I Freeze Leftover Shawarma?
Yes, Lebanese chicken shawarma freezes beautifully. Once cooked, let it cool completely and store it in an airtight container. It can be frozen for up to 3 months.
To reheat, thaw it overnight in the fridge and warm it in a skillet over medium heat. Add a splash of water or broth to maintain moisture.
4. What’s the Difference Between Shawarma and Kebab?
While both dishes feature marinated meat, the cooking methods differ.
- Shawarma is cooked on a vertical rotisserie and shaved into thin slices.
- Kebabs are typically skewered and grilled directly over a flame.
Shawarma focuses on rich spices and layered flavors, whereas kebabs often highlight smoky, grilled aromas.
Recipe Card and Printable Instructions
Ingredients List with Measurements
To make Lebanese chicken shawarma at home, gather the following ingredients:
For the Marinade:
- 3–4 lbs boneless, skinless chicken thighs (or breasts for a leaner option)
- 1 cup plain whole milk yogurt
- ¼ cup lemon juice (freshly squeezed)
- 2 tablespoons olive oil
- 2 tablespoons Lebanese 7 spice (Baharat)
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon cinnamon
- ½ teaspoon cayenne pepper (adjust for spice preference)
- 6 garlic cloves, minced
- Salt and black pepper to taste
Optional Toppings and Wraps:
- Pita bread or flatbread
- Fresh tomatoes, cucumbers, and onions
- Pickles and parsley
- Garlic Toum Sauce, tahini, or yogurt-mint sauce
Step-by-Step Cooking Instructions
- Prepare the Marinade: In a large mixing bowl, whisk together the yogurt, lemon juice, olive oil, garlic, and spices until smooth.
- Marinate the Chicken: Add the chicken and ensure each piece is coated evenly. Cover and refrigerate for at least 30 minutes, preferably overnight for richer flavor.
- Grill or Bake:
- Grilling: Preheat to 375–400°F, skewer the chicken, and grill for 15–20 minutes, turning occasionally.
- Baking: Preheat to 400°F, arrange chicken on a baking sheet, and bake for 25–30 minutes, flipping halfway. Broil for 2–3 minutes to char the edges.
- Slice and Serve: Let the chicken rest for 5 minutes, then slice thinly for wraps or bowls.
Cooking Timelines and Tips for Perfection
- For juicier chicken, use chicken thighs and baste with olive oil while cooking.
- To save time, prepare the marinade in advance and refrigerate it for up to 24 hours.
- Broil or grill at the end for crispy, charred edges that enhance flavor.
Pairing Shawarma with Side Dishes and Drinks
Popular Lebanese Sides – Tabbouleh, Hummus, and Fattoush
No Lebanese chicken shawarma meal is complete without the perfect side dishes. Here are some flavorful pairings to consider:
- Tabbouleh Salad: Made with bulgur, parsley, mint, and lemon, this light salad complements the bold spices of shawarma.
- Hummus: Creamy and protein-rich, hummus adds a smooth texture that balances the smokiness of the chicken.
- Fattoush Salad: Crisp pita chips tossed with fresh greens and tangy dressing add crunch and freshness to your plate.
For more salad inspirations, explore variations like cucumber yogurt salad or Mediterranean quinoa bowls.
Refreshing Drinks to Complement Shawarma
Pairing Lebanese chicken shawarma with the right drink enhances the meal experience.
- Mint Lemonade: Light, zesty, and refreshing—perfect for cleansing the palate.
- Ayran (Salted Yogurt Drink): A traditional Middle Eastern drink that balances the dish’s spices.
- Iced Mint Tea: Cooling and aromatic, ideal for warm weather.
For gatherings, consider serving sparkling water with lemon slices or fruit-infused iced teas for added variety.
Dessert Pairings for a Complete Meal
Round out your shawarma feast with a sweet touch. Popular Lebanese desserts include:
- Baklava: Flaky layers of pastry with honey and nuts.
- Rice Pudding: Creamy and lightly spiced with cinnamon.
- Pistachio Lemon Bread: A light and tangy dessert to balance savory flavors.