Chicken Shawarma Recipe Lebanese: Marinated Spices and Grilled Aromas

This Lebanese chicken shawarma delivers the bold, aromatic flavors of street food right to your kitchen. A carefully balanced spice blend and proper marination time transform ordinary chicken into something extraordinary.

The secret lies in the marinade—yogurt, garlic, and Middle Eastern spices create a tender, flavorful base. Cooking at high heat ensures a charred exterior while keeping the meat juicy inside.

Traditionally served in warm pita with garlic sauce, pickles, and fresh vegetables, this dish brings restaurant-quality results to your table. The spices develop depth as the chicken cooks, filling your kitchen with irresistible aromas.

Master the technique, and you’ll have a go-to recipe for gatherings or meal prep. The flavors only improve when reheated, making leftovers a bonus.

Ingredients for Chicken Shawarma Recipe Lebanese

A handful of bold spices and a creamy marinade turn chicken into something extraordinary.

[recipe_ingredient_scaler]

The chicken is everything here. Boneless, skinless thighs stay juicier than breasts—grab them from Whole Foods or your butcher if they look fresh. For the yogurt, full-fat Greek is worth it (the extra richness tenderizes the meat). The spices? Penzeys has incredible Middle Eastern blends, but check the bulk bins at Sprouts for smaller quantities if you’re just testing this out.

No cardamom? Allspice at the same amount gets you close. Skipping the yogurt? Buttermilk or labneh work too. Want more heat? Add cayenne or Aleppo pepper. The lemon juice can be bottled (in a pinch), but fresh makes a difference. If you’re out of pita, lavash or naan are great swaps—just warm them so they don’t crack.

Marinated chicken keeps 2 days in the fridge (longer and the acid starts breaking it down). Cooked leftovers? 4-5 days in the fridge, 3 months frozen. Reheat in a skillet to keep the char—microwaves make it sad.

Step-by-Step Instructions for Chicken Shawarma

Here’s how I create this flavor-packed dish with authentic Lebanese spice aromas.

Step 1: Marinate the Chicken with Spiced Yogurt

In a large bowl, combine the 1 cup Plain Greek Yogurt, 0.25 cup Lemon Juice, 0.25 cup Olive Oil, and all the spices: 2 tsp Ground Cumin, 2 tsp Ground Coriander, 2 tsp Paprika, 1 tsp Ground Turmeric, 0.5 tsp Ground Cinnamon, 0.5 tsp Ground Cardamom, 1.5 tsp Salt, and 1 tsp Black Pepper.

Add the 2 lb Boneless, Skinless Chicken Thighs cut into strips and the 6 cloves Garlic Cloves minced. Mix thoroughly until every piece is coated. The yogurt tenderizes while the spices infuse deep flavor. Cover and refrigerate for at least 4 hours, but overnight yields the best results.

Step 2: Cook the Chicken Until Perfectly Charred

Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade, shaking off excess, and discard the remaining marinade. The chicken should sizzle immediately when it hits the hot surface.

Cook for 5-6 minutes per side until deeply browned with char marks and the internal temperature reaches 165°F. I press down lightly with tongs to ensure even contact with the grates. The spices will create an intoxicating aroma as they toast.

Step 3: Rest and Prepare for Serving

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute, keeping the meat moist. While it rests, warm the 4 pieces Pita Bread on the grill or in a dry skillet for 30 seconds per side.

Slice the chicken against the grain into thin strips. The charred edges should still glisten with the spice mixture. This is when you’ll see those beautiful caramelized bits that make shawarma so special.

Step 4: Assemble and Garnish

Divide the sliced chicken among the warmed pita breads. The meat should be tender enough to cut with just a gentle tug. Top with 0.25 cup Fresh Parsley chopped finely.

Fold the pitas in half and serve immediately. The parsley adds a fresh contrast to the rich, spiced chicken. Each bite should deliver that perfect balance of smoky char, warm spices, and creamy yogurt tenderization.

Storing and Reheating This chicken shawarma recipe lebanese

Refrigerator Storage

Let your shawarma cool for no more than 2 hours before transferring to airtight containers. Store at 40°F or below for up to 4-5 days. The flavors deepen overnight as the spices continue to meld with the meat. ❄️

Freezer Storage

This dish freezes beautifully for up to 3 months without losing quality. I recommend using flat freezer bags for efficient stacking. Squeeze out excess air to prevent freezer burn and leave 1 inch of headspace for expansion.

Skillet Reheating

My preferred method for maintaining texture: heat a skillet over medium heat with 1 tbsp olive oil. Add chicken in a single layer and cook for 3-4 minutes, stirring occasionally. This restores the char and prevents dryness. 🔥

Microwave Option

For quick meals, microwave covered with a damp paper towel. Heat on 70% power for 1-2 minutes, then stir and continue in 30-second intervals until reaching 165°F. Add a splash of water if it appears dry.

Pita Refresh

Warm pita bread in a dry skillet for 20-30 seconds per side or wrap in foil and heat in a 350°F oven for 5 minutes. This restores the soft, pliable texture needed for perfect folding.

Frequently Asked Questions