Chicken Shawarma Recipe Lebanese: Spiced to Perfection on a Skewer

This Lebanese chicken shawarma delivers perfectly spiced meat with authentic Middle Eastern flavors. The marinade combines yogurt, garlic, and warm spices for tender, juicy results every time.

Traditional techniques ensure the chicken cooks evenly on skewers, developing a smoky char. Serve in warm pita with garlic sauce, pickles, and fresh vegetables for a complete meal.

What sets this apart is the balance of spices—cinnamon, cumin, and paprika create depth without overpowering. The yogurt marinade keeps the chicken moist during cooking.

Whether for weeknight dinner or weekend entertaining, this dish brings restaurant-quality shawarma to your kitchen with simple ingredients and proven methods.

Ingredients for Chicken Shawarma Recipe Lebanese

Authentic Middle Eastern spices and yogurt create tender, perfectly charred chicken every time.

The chicken quality is paramount. Thighs remain juicier than breasts through the high-heat cooking process. Costco and Whole Foods offer excellent pre-cut options, but any boneless, skinless variety works. Look for vibrant color and minimal odor—signs of freshness. For the yogurt marinade, full-fat Greek yogurt provides the best texture and moisture retention (the low-fat versions can separate).

No cardamom? Skip it—the dish remains authentic. Ground coriander at half the amount can substitute if desired. Fresh lemon juice is ideal, but bottled works in a pinch. The olive oil should be extra-virgin for proper emulsification with the yogurt. For the pita, Trader Joe’s offers a great pre-made option that heats beautifully on the grill or in a dry skillet.

Marinate the chicken for at least 4 hours (overnight is ideal). Cooked shawarma keeps in the fridge for 3-4 days and reheats well in a skillet or oven. The spices lose potency over time, so store them in airtight containers away from light and heat for up to 6 months.

Step-by-Step Instructions for Chicken Shawarma

Here is the proven method for achieving tender, flavorful skewers with authentic Lebanese character.

Step 1: Marinate the Chicken Thighs

In a large bowl, combine the 0.75 cup Plain Greek Yogurt, 3 tbsp Lemon Juice, 2 tbsp Olive Oil, 6 cloves Garlic Cloves (minced), 1.5 tsp Ground Cumin, 1.5 tsp Sweet Paprika, 0.5 tsp Ground Cinnamon, 0.5 tsp Ground Turmeric, 1 tsp Ground Black Pepper, 1 tsp Kosher Salt, and 0.25 tsp Ground Cardamom.

Whisk until the mixture is smooth and the spices are fully incorporated. The yogurt should look uniformly golden from the turmeric, with no visible streaks of oil or lemon juice.

Add the 1.5 lb Boneless Skinless Chicken Thighs (cut into 1-inch strips) to the marinade. Use your hands to ensure every piece is thoroughly coated. The chicken should be completely covered with a thick, fragrant layer of marinade.

Step 2: Refrigerate for Maximum Flavor Penetration

Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. This extended marinating time allows the spices to deeply penetrate the chicken, ensuring every bite is infused with complex, balanced flavors.

I always marinate overnight when possible. The chicken absorbs more of the garlic, lemon, and warm spices, resulting in a more authentic and robust flavor profile. The yogurt also begins tenderizing the meat, which is crucial for achieving that signature shawarma texture.

Step 3: Skewer and Cook the Chicken

Preheat your grill or grill pan to medium-high heat. Thread the marinated chicken strips onto metal or soaked wooden skewers, leaving a small space between each piece for even cooking. The skewers should be packed tightly enough to hold their shape but not so tight that the chicken steams instead of chars.

Place the skewers on the grill and cook for 6-8 minutes per side, or until the chicken is golden brown and slightly charred in spots. The internal temperature should reach 165°F when checked with an instant-read thermometer.

Resist the urge to move the skewers too often. Let them cook undisturbed for several minutes on each side to develop those beautiful grill marks and a slight crust that locks in the juices.

Step 4: Rest and Serve with Warm Pita

Transfer the cooked skewers to a cutting board and let them rest for 5 minutes. This brief resting period allows the juices to redistribute throughout the chicken, ensuring each piece remains moist and flavorful when served.

Remove the chicken from the skewers and serve immediately with the 4 pieces Pita Bread, warmed. The contrast between the tender, spiced chicken and the soft, pillowy pita is what makes this dish truly special. Any remaining marinade can be served on the side as a dipping sauce.

Storing and Reheating This chicken shawarma recipe lebanese

Refrigerator Storage

Let your shawarma cool completely, then transfer to an airtight container. It stays fresh in the fridge at 40°F or below for up to 4 days. The flavors actually deepen as the spices meld together overnight. ❄️

Freezer Storage

For longer storage, wrap cooled chicken tightly in plastic wrap then place in a freezer bag. Squeeze out excess air to prevent freezer burn. It keeps well for up to 3 months without losing texture.

I recommend portioning into meal-sized servings before freezing for easier reheating later.

Oven Reheating

Preheat oven to 350°F. Spread chicken on a baking sheet and cover with foil. Heat for 10-12 minutes, then uncover and bake 2-3 more minutes to restore crispness. 🔥

Skillet Method

A cast iron skillet works beautifully for quick reheating. Heat over medium-high heat with 1 tbsp olive oil for 3-4 minutes, stirring occasionally. This revives the charred edges perfectly.

Microwave Option

For speed, place chicken on a microwave-safe plate with a damp paper towel. Heat on 70% power in 1-minute intervals until reaching 165°F. Add a splash of water if it looks dry.

Frequently Asked Questions