Lebanese Chicken Shawarma Recipe

This Lebanese-style chicken shawarma is bursting with bold flavors from a rich yogurt-spice marinade. It's perfect grilled or pan-cooked and served wrapped in warm pita with garlic sauce, pickles, and veggies.

Ingredients

• 1½ lbs (700g) boneless chicken thighs or breasts
• ¾ cup plain yogurt
• 3 tbsp lemon juice
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1½ tsp ground cumin
• 1 tsp ground paprika
• 1 tsp ground coriander
• 1 tsp ground turmeric
• ½ tsp ground cinnamon
• ½ tsp ground allspice
• Salt and pepper to taste
• To Serve (Optional):
• Pita bread
• Toum (Lebanese garlic sauce) or tahini sauce
• Pickles, lettuce, tomato, onion

Directions

1. Marinate the Chicken:
2. In a large bowl, mix the yogurt, lemon juice, olive oil, garlic, and all the spices. Add the chicken and toss to coat. Cover and marinate for at least 2 hours (preferably overnight) in the fridge.
3. Cook the Chicken:
4. Grill Method: Preheat grill to medium-high and cook chicken for about 6–8 minutes per side until charred and cooked through.
5. Stovetop Method: Heat a bit of oil in a skillet over medium-high heat and cook chicken pieces for 6–8 minutes per side.
6. Oven Method: Bake at 425°F (220°C) for 25–30 minutes or until golden and cooked through.
7. Rest and Slice:
8. Let the chicken rest for 5 minutes, then slice thinly against the grain.
9. Assemble Wraps:
10. Warm the pita bread, spread with garlic sauce or hummus, add sliced chicken, pickles, lettuce, tomatoes, and onions. Roll and enjoy!