This easy recipe for Homemade Lebanese Chicken Shawarma is perfect for you if you want to bring the authentic taste of this Middle Eastern street food to your home.
It is packed with exotic flavors, extremely easy to make with a few simple ingredients, and ready in just 20 minutes!
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Originating from the Ottoman Empire, this popular street food goes by different names—'Doner Kebab' in Turkey and 'Gyro' in Greece.
They are all made with various types of meat such as lamb, chicken, or veal stacked on a large rotating vertical spit, slowly roasted as the spit turns. However, each is marinated in distinct spices and served with different garnishes.
Growing up in Turkey, I enjoyed doner kebab, with the best ones found in my hometown, Ankara. The first time I tried chicken shawarma was when I moved to London in 2008.
Topped with crunchy veggies like pickles, Sumac Onions, and lettuce, with a choice of yogurt sauce or chili sauce, it was as delightful and super tasty!
Although it tasted different from the doner kebab, I still enjoyed my shawarma very much. Now, I often prepare my simple homemade version of this delightful street food, and I promise it will become your new favorite too!
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Chicken - The best type of chicken for shawarma is boneless, skinless chicken thigh meat. They have a higher fat content than chicken breast, resulting in tender chicken shawarma.
- Garlic - Fresh garlic is a great flavoring that adds sweetness and nuttiness to the marinade. Turn it into a paste with a Mortar and Pestle or grate it using a Microplane Zester Grater.
- Tomato paste - It adds an umami flavor to the chicken as well as a bright red color. You can find it in Turkish or Middle Eastern shops or buy it online from Amazon.
- Olive oil - I use cooking olive oil instead of extra virgin olive oil for the marinade. It provides flavor to the meat and helps keep it moist.
- Milk - I use either semi-skimmed or full-fat milk. Milk helps tenderize the chicken, making it melt in the mouth. While many recipes use yogurt in the marinade, I opt for milk since yogurt tends to burn quickly.
- Spices - I use a simple spice blend of ground coriander, paprika, chili flakes, and black pepper. Feel free to add other Middle Eastern spices, such as cumin, cinnamon, or cardamom, for a richer flavor.
How to Make Chicken Shawarma at Home?
Making this one of the world's most popular street food at home is extremely easy. However, there are a few simple steps to follow for you to achieve the best results:
In a bowl, combine minced garlic, ground coriander, paprika, black pepper, salt, chili flakes, olive oil, tomato paste, and milk to create the marinade.
Place the boneless chicken thighs in the marinade, ensuring they are well-coated.
Cover the bowl and let it marinate in the refrigerator for at least 2 hours or overnight for better flavor.
Preheat the oven to 200°C (400°F).
Place a large skillet or heavy-based pan that you can use in the oven over high heat.
Add the chicken thighs and cook for a minute on each side, until they are nicely browned.
Transfer the skillet to a preheated oven and bake the chicken thighs for 14-15 minutes, until the core temperature reaches 165°F (74°C).
Once cooked, remove the chicken from the oven and let it rest for a few minutes.
Slice the chicken shawarma and return it to the skillet, and cook for a few more minutes.
Serve the Chicken Shawarma on a plate or wrapped in pita a bread, and enjoy with your favorite toppings and sauces.
Top Tips From the Chef
- Opt for boneless, skinless chicken thighs for a juicier and more flavorful result. Thigh meat has a higher fat content, which enhances the tenderness of the shawarma.
- Allow the chicken to marinate for at least 2-4 hours, or ideally overnight. This extended marinating time ensures that the spices penetrate the meat, providing a rich and aromatic flavor. Don't marinate the chicken for more than 24 hours!
- Enhance the marinade with minced garlic and a tablespoon of tomato paste. These ingredients add depth and complexity to the flavor profile.
- Mix ground coriander, paprika, black pepper, salt, and a touch of chili flakes for a well-balanced spice blend. For an authentic twist, add Middle Eastern spices such as cumin, cinnamon, or cardamom to customize the flavor.
- Authentic shawarma is cooked on a vertical rotisserie. If you don't have one, a skillet, outdoor grill, or oven can produce excellent results.
- Sear the marinated chicken in a hot skillet before transferring it to the oven for roasting. This two-step process ensures a flavorful crust on the outside and juicy meat on the inside.
- Use a meat thermometer to make sure that the core temperature of chicken thighs reaches 165°F (74°C).
- Whether using a knife or a meat slicer, cut the chicken into thin slices before serving. This mimics the traditional shawarma style and enhances the overall eating experience.
What is Shawarma?
Shawarma is a popular Middle Eastern street food dish made by stacking seasoned and marinated slices of meat, traditionally lamb, chicken, beef, or veal, on a vertical rotisserie.
The slow-cooked, tender meat is shaved off and served in flatbreads or wraps with various toppings and sauces.
The history of shawarma can be traced back to the Middle East, with its origins rooted in the Ottoman Empire, particularly in Turkish and Lebanese cuisines.
The dish's original name, "doner kebab" in Turkish, translates to "rotating roast," reflecting the cooking method of the meat on a vertical spit.
It gained popularity in the 18th or 19th century and is now enjoyed globally for its flavorful taste, making it a beloved part of Middle Eastern cuisine.
What to Serve with Chicken Shawarma?
- Flatbreads or Pita: Serve the succulent chicken shawarma in warm flatbreads or pita to create delicious wraps or sandwiches.
- Garlic Sauce: A classic garlic sauce, like toum or garlic yogurt, complements the flavors of chicken shawarma. It adds a creamy and zesty kick.
- Tahini Sauce: Drizzle tahini sauce over the shawarma for a nutty and rich flavor. It's a popular choice in Middle Eastern cuisine.
- Fresh Vegetables: Include crisp and fresh veggies like lettuce, tomatoes, cucumbers, and red onions for added crunch and freshness.
- Pickles: Pickles or pickled vegetables, such as Turkish Pickled Red Cabbage or turnips, provide a tangy and briny contrast to the savory chicken.
- Hummus: Serve a side of creamy hummus dip for a smooth and velvety texture that complements the shawarma.
- Fattoush Salad: A refreshing Lebanese Fattoush Salad with a mix of greens, tomatoes, and crispy pita chips can be a delightful side.
- Tabbouleh: This parsley and bulgur salad with tomatoes and mint adds a burst of freshness to your shawarma meal.
- Yogurt Sauce: A simple yogurt-based sauce such as Cacik (Turkish Yogurt Dip) or refreshing Turkish Yogurt Drink Ayran can provide a cooling and tangy contrast to the warm and flavorful chicken.
Storage and Reheating
Let the leftover chicken shawarma cool down at room temperature and store them in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.
To reheat, preheat your oven to 325°F (163°C).
Place the chicken shawarma in an oven-safe dish, cover with foil, and heat for about 15-20 minutes or until thoroughly warmed.
If you prefer a crispy texture, use an air fryer. Heat the chicken at 350°F (177°C) for a few minutes until crispy and warmed through.
Recipe FAQs
While boneless, skinless chicken thighs are preferred for juiciness, you can use chicken breast.
Adjust cooking times to prevent overcooking as chicken breast tends to dry out faster.
Absolutely! Prepare the marinade and marinate the chicken up to 24 hours in advance for quick and easy cooking when needed.
Chicken Shawarma can be a healthier choice, especially when using lean cuts of chicken and serving with fresh vegetables, yogurt, and salad.
While both feature rotating, seasoned meat, shawarma is common in the Middle East, while gyro is a Greek dish. The choice of meat, spices, and accompanying flavors can vary.
Related Recipes
For more delicious Middle Eastern chicken recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this Easy Homemade Lebanese Chicken Shawarma as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Easy Homemade Lebanese Chicken Shawarma
Equipment
Ingredients
- 800 g boneless chicken thighs
- 2 garlic cloves (minced)
- ½ teaspoon ground coriander
- ½ teaspoon paprika
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt
- ¼ teaspoon chili flakes
- 1 tablespoon good quality olive oil
- ½ tablespoon tomato paste
- 1 tablespoon milk
Instructions
- In a bowl, combine minced garlic, ground coriander, paprika, black pepper, salt, chili flakes, olive oil, tomato paste, and milk to create the marinade.
- Place the boneless chicken thighs in the marinade, ensuring they are well-coated.
- Cover the bowl and let it marinate in the refrigerator for at least 2 hours or overnight for better flavor.
- Preheat the oven to 200°C (400°F).
- Place a large skillet or heavy-based pan that you can use in the oven over high heat.
- Add the chicken thighs and cook for a minute on each side, until they are nicely browned.
- Transfer the skillet to a preheated oven and bake the chicken thighs for 14-15 minutes, until the core temperature reaches 165°F (74°C).
- Once cooked, remove the chicken from the oven and let it rest for a few minutes.
- Slice the chicken shawarma and return it to the skillet, and cook for a few more minutes.
- Serve it on a plate or wrapped in pita a bread, and enjoy with your favorite toppings and sauces.
Notes
- Opt for boneless, skinless chicken thighs for a juicier and more flavorful result. Thigh meat has a higher fat content, which enhances the tenderness of the shawarma.
- Allow the chicken to marinate for at least 2-4 hours, or ideally overnight. This extended marinating time ensures that the spices penetrate the meat, providing a rich and aromatic flavor. Don't marinate the chicken for more than 24 hours!
- Enhance the marinade with minced garlic and a tablespoon of tomato paste. These ingredients add depth and complexity to the flavor profile.
- Mix ground coriander, paprika, black pepper, salt, and a touch of chili flakes for a well-balanced spice blend. For an authentic twist, add Middle Eastern spices such as cumin, cinnamon, or cardamom to customize the flavor.
- For authentic shawarma, cook the marinated chicken on a vertical rotisserie. If you don't have one, a skillet, outdoor grill, or oven can produce excellent results.
- Sear the marinated chicken in a hot skillet before transferring it to the oven for roasting. This two-step process ensures a flavorful crust on the outside and juicy meat on the inside.
- Use a meat thermometer to make sure that the core temperature of chicken thighs reaches 165°F (74°C).
- Whether using a knife or a meat slicer, cut the chicken into thin slices before serving. This mimics the traditional shawarma style and enhances the overall eating experience.
Sheri
This recipe is perfect, it came out great!