Easy Lebanese Chicken Shawarma
A classic Middle Eastern street food, this homemade Lebanese Chicken Shawarma features succulent, spice-marinated chicken, thinly sliced and served in warm pita bread with fresh vegetables and creamy garlic sauce. It is a vibrant and aromatic dish that transports you straight to the bustling markets of Beirut.
Ingredients
- 1 lb boneless skinless chicken thighs or breasts
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 4 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp turmeric powder
- 1/4 tsp cardamom powder
- 1/4 tsp cayenne pepper optional
- 1 tsp salt
- 1/2 tsp black pepper
- 4-6 pita bread warmed
- 1/2 cup garlic sauce toum or tzatziki
- 1 cup chopped lettuce
- 1/2 cup diced tomatoes
- 1/4 cup sliced red onion
- 1/4 cup pickled cucumbers or turnips
Instructions
- In a large bowl, combine the chicken slices with olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cardamom, cayenne pepper (if using), salt, and black pepper. Mix well to ensure chicken is evenly coated. Cover and refrigerate for at least 1 hour, or preferably 4 hours to overnight, for best flavor.
- Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated chicken in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes per side, or until the chicken is cooked through and lightly charred. You may need to cook in batches.
- Once cooked, remove the chicken from the pan and let it rest for a few minutes. If desired, you can roughly chop the chicken into smaller pieces.
- Warm the pita bread according to package instructions.
- To assemble the shawarma, spread a generous spoonful of garlic sauce onto each warm pita.
- Pile a portion of the cooked chicken onto the pita, then top with chopped lettuce, diced tomatoes, sliced red onion, and pickled cucumbers or turnips.
- Roll or fold the pita tightly to create a wrap. Serve immediately and enjoy your homemade Lebanese Chicken Shawarma!
Notes
For an authentic touch, serve with homemade toum (garlic sauce) and pickled turnips. You can also add a sprinkle of sumac to your vegetables for extra tang. Leftover chicken is great in salads or rice bowls. For best flavor, marinate the chicken for at least 4 hours, or overnight. This prep time does not include marination.