Best Lebanese Chicken Shawarma Recipes

CHICKEN SHAWARMA (MIDDLE EASTERN)

Steps:

• Marinade chicken - Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal, the massage from the outside with your hands to make sure each piece is coated. Marinate 24 hours (minimum 3 hours).
• Yogurt Sauce - Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
• Preheat stove or BBQ - Heat a large non-stick skillet with 1 tablespoon over medium high heat, or lightly brush a BBQ hotplate/grills with oil and heat to medium high. (See notes for baking)
• Cook chicken - Place chicken in the skillet or on the grill and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
• Rest - Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

LEBANESE CHICKEN SHAWARMA

Steps:

• Mix together the yogurt, lemon juice and all of the ground spices and garlic together in a large mixing bowl
• Add the boneless skinless chicken thighs to the bowl and coat them in the marinade
• Marinate the chicken for minimum of 30 minutes or up to 24 hours
• Roll each piece of chicken up tightly and skewer it with 2 skewers (see video)
• Layer onion pieces between chicken either on the 2 skewers or with a 3rd skewer, whichever is easiest
• Grill on medium to high heat for 30 minutes, turning periodically, until the chicken is cooked through
• Cut the chicken into thin slices and serve on warm pita bread with shawarma sauce and desired toppings.

LEBANESE CHICKEN SHAWARMA (WRAPS/PLATTER/PLATE)

Steps:

• Finely chop the onion.
• Add all the marinade ingredients, including the onion, to a large bowl and mix well to combine.
• Cut the chicken into thin slices.
• Add the chicken slices to the bowl with the marinade and toss to coat. Cover the bowl with clingfilm/beeswax wrap and marinate for at least four hours or overnight (up to 24 hours maximum).Alternatively, you can marinate the chicken in a large Ziplock bag - but I find the bowl easier for wet marinades.
• When you're ready to cook the yogurt marinated chicken shawarma, heat a large skillet over medium heat.You shouldn't need to add any oil as there is already some in the shawarma marinade.
• Once hot, add the chicken and sauté, stirring often, until deep golden and fully cooked- this takes between 12-15 minutes usually.
• Other cooking methods:Grilled: When grilling the chicken shawarma, I'll oil the grates slightly to avoid sticking. You can use an electric grill (over medium-high heat) or charcoal BBQ and grill for about 3-4 minutes on one side, turning and cooking until nicely charred and cooked through. If using a grill, it's best to cook the chicken with the lid down. You can use a thermometer to check the internal temp is 160ºF/71ºC - then remove and allow to rest for a few minutes before serving.Roasted: Oven-roasted chicken shawarma is very hands-off, but I usually don't bother with chicken I've cut down into thin strips. If you want to, I recommend baking the chicken at 400ºF/200ºC for 10-15 minutes (depending on how large your chicken pieces are. If you're using large fillet-style pieces, then this is more likely to be 20-25 minutes). Use a meat thermometer to ensure the internal temperature reaches 160ºF/71ºC. Optionally, use the broiler for more browning at the end and allow the chicken to rest for several minutes before serving.
• Once cooked, you can enjoy the Lebanese chicken shawarma in several ways (listed on the blog post); however, my favorite is making delicious chicken shawarma wraps.
• To do so, I like to use Lebanese-style thin pita bread (10-inches - also called Arabic bread). First, spread a layer of garlic sauce (toum), then load it up with gherkins, tomato slices, lettuce, and the chicken shawarma; optionally add some fries (either in the sandwich/wrap or on the side).Other optional toppings include red onion slices, pickled turnips, creamy hummus, chili sauce, tahini sauce, or a creamy yogurt-based shawarma sauce. More non-traditional additions include bell peppers, avocado, olives, or tzatziki.Top Tip: for a large gathering, I recommend setting up a chicken shawarma platter, pairing all the various toppings, dips, and sauces, with pita for wraps and grains/pita chips for shawarma bowls. That way, your guests can pick and choose what they want. Even better, for meat-free guests, you can provide this vegan mushroom shawarma or even traditional falafels!
• Make ahead: you can prepare the marinade 3-4 days in advance and leave the chicken to marinate for up to 24 hours. Alternatively, you can freeze the chicken shawarma before cooking. To do so, add the chicken and marinade to a large Ziplock bag, then freeze for up to 3 months - no need to marinade first as it will marinade as the chicken defrosts in your fridge before cooking. Storing: store any leftovers of the Lebanese chicken shawarma in an airtight container in the fridge for between 2-3 days OR in the freezer for up to 3 months (freeze on a tray until solid, then transfer to container/Ziplock bag, to avoid sticking). Reheating: you can reheat the chicken shawarma either in the microwave (in 30-second intervals) or in a skillet (with a splash of water for moisture). Alternatively, enjoy the leftover Lebanese chicken shawarma cold on salads and pasta salads.