Bold & Zesty Lebanese Chicken Shawarma A Mangoes and Palm Trees Favorite
Savor an authentic Lebanese Chicken Shawarma, crafted by Oliver & Natalia with over 15 years of culinary expertise, featuring bold spices and a tropical mango-garlic sauce.
What Is Lebanese Chicken Shawarma?
Lebanese chicken shawarma is a flavorful Middle Eastern dish of marinated chicken, traditionally cooked on a rotating spit, then sliced and served with pita, vegetables, and creamy sauces. Adapted for home kitchens, this chicken shawarma wrap is a global favorite for its bold spices and versatility, customizable as wraps, bowls, or plates. Its rich, aromatic profile makes it a standout in Middle Eastern cuisine, as noted by The Mediterranean Dish.
Rooted in the Ottoman Empire, the term “shawarma” comes from Turkish çevirme (“turning”), referring to rotisserie cooking. The Lebanese version, perfected in Beirut, includes yogurt, garlic, and a signature spice mix, enhanced with a Mangoes and Palm Trees tropical twist. For more Middle Eastern flavors, explore our Middle Eastern Chicken Recipes.
Lebanese Chicken Shawarma Recipe
Spices and Seasonings
| Spice | Amount |
|---|---|
| Ground cumin | 1 tbsp |
| Ground coriander | 1 tbsp |
| Paprika | 2 tsp |
| Turmeric | 1 tsp |
| Cinnamon | 1/2 tsp |
| Cloves | 1/4 tsp |
| Black pepper | 1/2 tsp |
| Sea salt | 1 tsp |
Main Ingredients
| Ingredient | Quantity | Preparation |
|---|---|---|
| Chicken thighs or breasts | 2 lbs | Boneless, skinless, sliced into 1/4-inch strips |
| Plain yogurt | 1 cup | For marinade |
| Lemon juice | 1/4 cup | Fresh |
| Olive oil | 3 tbsp | – |
| Garlic | 4 cloves | Minced |
| Pita or flatbread | 4-6 | – |
| Pickled turnips, tomatoes, cucumbers | – | Sliced, for serving |
| Toum or tahini sauce | – | For serving |
Mango-Garlic Sauce (Optional)
| Ingredient | Quantity | Preparation |
|---|---|---|
| Mango puree | 1/4 cup | – |
| Plain yogurt | 1/2 cup | – |
| Garlic | 1 tsp | Minced |
Instructions
- Combine 1 tbsp cumin, 1 tbsp coriander, 2 tsp paprika, 1 tsp turmeric, 1/2 tsp cinnamon, 1/4 tsp cloves, 1/2 tsp black pepper, 1 tsp sea salt, 1 cup yogurt, 1/4 cup lemon juice, 3 tbsp olive oil, and 4 minced garlic cloves in a bowl. Whisk until smooth.
- Coat 2 lbs chicken strips in the marinade. Refrigerate for 4-24 hours, turning halfway for even flavor.
- Grill over medium-high heat (400°F/204°C) for 5-7 minutes per side, or roast at 400°F (200°C) for 30-40 minutes, flipping halfway, until internal temperature reaches 165°F (74°C).
- Mix 1/4 cup mango puree, 1/2 cup yogurt, and 1 tsp minced garlic for a tropical sauce (optional).
- Warm pita bread, spread with toum or mango-garlic sauce, add sliced chicken, top with pickled turnips, tomatoes, and cucumbers, then roll tightly and serve.
Watch the Recipe Video
History and Origin
Rooted in the Ottoman Empire, the term “shawarma” comes from Turkish çevirme (“turning”), referring to rotisserie cooking. The Lebanese version, perfected in Beirut, includes yogurt, garlic, and a signature spice mix of cumin, paprika, and cinnamon, creating a tangy, aromatic flavor, as noted by The Mediterranean Dish.
Popularity Around the World
Shawarma’s bold flavors, health benefits, and convenience have made it a global hit, from Middle Eastern street vendors to international restaurants. Its versatility—served as wraps, bowls, or plates—appeals to diverse palates worldwide.
Selecting the Right Chicken
Use 2 lbs boneless, skinless chicken thighs for juiciness or breasts for a leaner option. Slice into ¼” strips for even cooking and marinade absorption. Choose fresh or organic for best quality.
| Cut | Characteristics |
|---|---|
| Thighs | Flavorful, juicy |
| Breasts | Lean, healthier |
Preparing the Marinade
Mixing the Spices
Combine all spices in a bowl: cumin, coriander, paprika, turmeric, cinnamon, cloves, pepper, and salt.
Marinating Technique
Whisk spices with 1 cup yogurt, ¼ cup lemon juice, 3 tbsp olive oil, and 4 minced garlic cloves. Coat chicken strips and refrigerate 4–24 hours, turning halfway.
Cooking Methods
Grilling
Grill chicken strips over medium-high (400°F/204°C) for 5–7 minutes per side, until 165°F internally.
Oven Roasting
Roast at 400°F (200°C) on a baking sheet for 30–40 minutes, flipping halfway, until cooked through.
Serving Suggestions
Traditional Sides
- Pita or flatbread
- Toum (garlic sauce)
- Pickled turnips
- Sliced tomatoes & cucumbers
- Tabbouleh
Tropical Twist
Add mango-garlic sauce: mix ¼ cup mango puree, ½ cup yogurt, and 1 tsp garlic for a vibrant fusion.
Assembling Shawarma Wraps
- Warm pita bread
- Spread garlic sauce
- Add sliced chicken
- Top with vegetables
- Roll tightly and serve
Storage & Reheating
Storage
Refrigerate for up to 3 days in airtight containers; freeze for 1 month.
Reheating
Reheat in oven at 350°F for 10–15 minutes or microwave with damp towel.
Conclusion
The Lebanese Chicken Shawarma from Mangoes and Palm Trees brings authentic Middle Eastern flavors to your kitchen with its bold spices and tropical mango-garlic sauce twist. Perfect for dinners, gatherings, or meal prep, this dish is both flavorful and versatile. For more Middle Eastern inspiration, explore our Middle Eastern Chicken Recipes or try our Beef Kabsa.
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