Lebanese Chicken Shawarma
Craving a taste of Lebanon? Discover the ultimate Lebanese chicken shawarma with Mangoes and Palm Trees, an authentic Middle Eastern delight!
The Lebanese chicken shawarma features tender, marinated chicken with rich spices, cooked to perfection and served in 5 simple steps. Ideal for dinners, gatherings, or meal prep, this Middle Eastern shawarma brings Beirut’s vibrant flavors to your table with a tropical mango-garlic sauce twist. Pair it with our Middle Eastern Chicken Recipes for more inspiration!
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.
History and Origin
Rooted in the Middle East, the term "shawarma" derives from the Turkish word "çevirme," meaning "turning," referring to the rotisserie cooking method. The Lebanese version, perfected in Beirut, blends yogurt, garlic, and a signature spice mix with cumin, paprika, and cinnamon, creating a distinctive, tangy flavor, as noted by The Mediterranean Dish.
Popularity Around the World
Shawarma’s health benefits, bold flavors, and accessibility have made it a global hit, from street vendors in the Middle East to restaurants in Europe, North America, and beyond. Its customizable nature—served as wraps, bowls, or with various sides—appeals to diverse palates, making it a staple in multicultural cuisines.
Ingredients of Chicken Shawarma
The tropical shawarma relies on high-quality ingredients and a vibrant spice blend to deliver its authentic, bold flavors.
Spices and Seasonings
| Spice | Quantity |
|---|---|
| Ground cumin | 1 tbsp |
| Ground coriander | 1 tbsp |
| Ground paprika | 2 tsp |
| Ground turmeric | 1 tsp |
| Ground cinnamon | 1/2 tsp |
| Ground cloves | 1/4 tsp |
| Black pepper | 1/2 tsp |
| Sea salt | 1 tsp |
Selecting the Right Chicken
Use 2 lbs boneless, skinless chicken thighs for juiciness and flavor, or breasts for a leaner option, cut into thin strips (1/4-inch thick) for even cooking and marinade absorption. Opt for fresh, organic chicken to ensure quality.
| Chicken Part | Characteristics |
|---|---|
| Thighs | Flavorful, juicy, ideal for grilling |
| Breasts | Lean, healthier option |
Preparing the Lebanese Chicken Marinade
A robust marinade is the heart of shawarma’s bold flavor.
Mixing the Spices
In a small bowl, combine 1 tbsp ground cumin, 1 tbsp ground coriander, 2 tsp paprika, 1 tsp turmeric, 1/2 tsp cinnamon, 1/4 tsp cloves, 1/2 tsp black pepper, and 1 tsp sea salt. This blend creates the signature warm, aromatic profile, as outlined by Serious Eats.
Marinating Techniques
In a large bowl, whisk the spice mix with 1 cup plain yogurt, 1/4 cup lemon juice, 3 tbsp olive oil, and 4 minced garlic cloves until smooth. Add 2 lbs chicken strips, toss to coat, cover, and refrigerate for 4-24 hours, turning occasionally for even flavor infusion.
Marinating the Chicken
Proper marination ensures tender, flavorful shawarma.
Duration of Marination
Marinate for 12-24 hours for deep flavor penetration, or at least 4 hours if time is limited. Longer marination enhances tenderness and spice absorption.
Tips for Best Results
Use fresh, high-quality spices for maximum potency, and opt for full-fat or Greek yogurt for creaminess. Turn the chicken halfway through marinating to ensure even coating, and keep refrigerated at ≤40°F (4°C) to maintain safety.
Cooking Methods
Choose the best method to achieve shawarma’s signature texture and flavor.
Grilling vs. Roasting
Grill on medium-high heat (400°F/204°C) for 5-7 minutes per side for a smoky, charred flavor, ensuring 165°F (75°C) internally. Alternatively, roast at 400°F (200°C) on a baking sheet for 30-40 minutes, flipping halfway, for juicy results without a grill.
Using a Shawarma Machine
A rotisserie or shawarma machine ensures even cooking and crispy edges, ideal for authentic texture. For home cooks, a grill or oven is sufficient, mimicking the spit-roasted effect with careful monitoring.
Serving Suggestions
Present shawarma to highlight its vibrant, Middle Eastern flavors.
Traditional Accompaniments
Serve with warm pita bread, toum (garlic sauce), pickled turnips, sliced tomatoes, cucumbers, and tabbouleh for an authentic Lebanese experience, balancing richness with freshness.
Modern Twists
Try shawarma bowls with quinoa or brown rice, tacos with avocado, salads with feta and olives, or as a pizza topping. Add a *Mangoes and Palm Trees* tropical mango-garlic sauce (1/4 cup mango puree, 1/2 cup yogurt, 1 tsp garlic) for a unique twist.
Making Garlic Sauce
Toum, a creamy garlic sauce, is a shawarma essential.
Ingredients Needed
- Garlic - 4 cloves, peeled
- Vegetable oil - 1 cup
- Lemon juice - 1/4 cup
- Egg white - 1 (or 1 tbsp aquafaba for vegan)
- Sea salt - 1/2 tsp
Step-by-Step Preparation
In a blender or food processor, blend 4 garlic cloves, 1 egg white (or aquafaba), and 1/2 tsp sea salt until smooth. With the blender running, slowly drizzle in 1 cup vegetable oil, alternating with 1/4 cup lemon juice, until thick and creamy. Store in an airtight container in the fridge for up to 1 week.
Preparing the Flatbread
Flatbread is the perfect vessel for shawarma wraps.
Choosing the Right Bread
Use sturdy pita bread for traditional wraps, flexible lavash for easy rolling, or flour tortillas for a modern twist. Ensure bread is fresh and pliable to hold fillings.
Homemade Flatbread Recipe
In a bowl, mix 2 cups all-purpose flour, 3/4 cup warm water, 2 tbsp olive oil, 1 tsp sea salt, and 1 tsp active dry yeast. Knead for 5-7 minutes until smooth, cover, and let rise for 1 hour. Divide into 6 balls, roll into 8-inch circles, and cook on a hot skillet for 1-2 minutes per side until puffed and golden.
Assembling the Shawarma
This chicken shawarma wrap comes together in a few easy steps for a flavorful meal.
Prep Time: 15 minutes
Cook Time: 15-40 minutes
Total Time: 30 minutes (plus marinating)
Serves: 4-6
Ingredients
| Ingredient | Quantity | Preparation |
|---|---|---|
| Chicken thighs or breasts | 2 lbs | Cut into thin strips |
| Plain yogurt | 1 cup | Full-fat or Greek |
| Lemon juice | 1/4 cup | Freshly squeezed |
| Olive oil | 3 tbsp | Extra virgin |
| Garlic | 4 cloves | Minced |
| Pita or flatbread | 4-6 pieces | Warmed |
| Tomatoes | 1 cup | Sliced |
| Cucumbers | 1 cup | Sliced |
| Pickles | 1/2 cup | Sliced |
| Lettuce | 1 cup | Shredded |
Instructions
- Marinate Chicken: Combine 1 cup yogurt, 1/4 cup lemon juice, 3 tbsp olive oil, 4 minced garlic cloves, and spices (1 tbsp cumin, 1 tbsp coriander, 2 tsp paprika, 1 tsp turmeric, 1/2 tsp cinnamon, 1/4 tsp cloves, 1/2 tsp pepper, 1 tsp salt). Coat 2 lbs chicken strips, cover, and refrigerate for 4-24 hours.
- Cook Chicken: Grill on medium-high (400°F/204°C) for 5-7 minutes per side or roast at 400°F (200°C) for 30-40 minutes, flipping halfway, until 165°F (75°C). Slice thinly.
- Prepare Flatbread: Warm 4-6 pita or flatbreads in an oven or skillet for 1-2 minutes.
- Assemble Wraps: Spread garlic sauce on warm pita, layer with sliced chicken, 1 cup tomatoes, 1 cup cucumbers, 1/2 cup pickles, and 1 cup lettuce. Fold sides inward, roll tightly, and wrap in parchment or foil.
- Serve: Pair with tabbouleh, hummus, or a tropical mango-garlic sauce from our salad recipes.
Layering Techniques
Spread a thin layer of garlic sauce on warm pita, add a portion of sliced chicken, then evenly layer vegetables (tomatoes, cucumbers, pickles, lettuce) for balanced flavors and textures in every bite.
Folding and Wrapping
Fold the sides of the pita over the filling, then roll tightly from the bottom to encase the ingredients. Secure with parchment paper or foil to hold the wrap together, making it easy to eat.
Side Dishes for Lebanese Chicken Shawarma
Complement shawarma with vibrant, traditional sides.
Popular Lebanese Salads
Serve with tabbouleh (parsley, bulgur, tomatoes), fattoush (mixed greens, pita chips), or a cucumber-yogurt salad for freshness and crunch. These salads add fiber and vitamins, as noted by Healthline.
Complementary Dips
Pair with hummus, toum (garlic sauce), or baba ghanoush for creamy, smoky flavors that enhance the shawarma’s richness. A tropical mango-garlic dip adds a *Mangoes and Palm Trees* flair.
How to Store Leftover Shawarma?
Preserve shawarma’s freshness for future meals.
Proper Storage Methods
Cool chicken and vegetables to room temperature within 2 hours. Store separately in airtight containers, refrigerate for up to 3 days at ≤40°F (4°C), or freeze for 1 month, wrapped tightly in plastic wrap and foil to prevent freezer burn. Label with dates.
Reheating Tips
Microwave chicken for 1-2 minutes with a damp paper towel to retain moisture, or reheat in an oven at 350°F (175°C) for 10-15 minutes, covered, until 165°F (75°C). Assemble fresh wraps with new vegetables and sauce to maintain texture.
Chicken Shawarma Nutrition Information
Shawarma is a balanced, flavorful meal with health benefits.
Calorie Count
A serving (with pita and garlic sauce) is approximately 400-500 calories, lower (~350 kcal) with chicken breast or lighter sauces like yogurt-based options.
Health Benefits
Provides 25-30g protein per serving for muscle repair, anti-inflammatory spices (turmeric, cumin), heart-healthy olive oil, and fiber from vegetables (tomatoes, cucumbers). Chicken thighs offer iron and zinc, supporting immunity.
Cultural Significance
Shawarma is more than a dish—it’s a cultural icon.
Role in Lebanese Cuisine
A beloved street food, shawarma reflects Lebanon’s mastery of spices and communal dining culture, served in bustling markets and family gatherings, embodying hospitality and flavor.
Festivals and Celebrations
Shawarma is a staple at Lebanese festivals, weddings, and communal events, its sizzling aroma and vibrant wraps uniting people in celebration, from Beirut to global diaspora communities.
Final Thoughts
The ultimate Lebanese chicken shawarma from Mangoes and Palm Trees delivers authentic Beirut flavors with a tropical mango-garlic sauce twist, perfect for dinners or gatherings. Share your shawarma creations on Facebook with #MangoesPalmTrees or in the comments! Explore more vibrant dishes in our Middle Eastern Chicken Recipes, savor our vegetarian recipes, or take a fun break with our Personality Quiz Hub.
Personal Anecdotes
My first shawarma in a bustling Beirut market was a revelation—spicy, creamy, and bursting with flavor, it inspired this tropical twist!
Encouragement to Experiment
Tweak the spices, try tofu for a vegetarian version, or add a mango-garlic sauce to make this shawarma your own!
What's Your Favorite Shawarma Style?
Wrap Bowl Tropical Twist
Vote and share your choice on Facebook with #MangoesPalmTrees!
Frequently Asked Questions
What Ingredients Are Needed for Lebanese Chicken Shawarma?
Chicken, yogurt, garlic, lemon juice, olive oil, and spices (cumin, coriander, paprika).
How Do You Marinate Chicken for Shawarma?
Mix yogurt, garlic, lemon juice, oil, and spices; marinate chicken strips for 4-24 hours.
Can I Grill the Shawarma Instead of Roasting?
Yes, grill on medium-high for 5-7 minutes per side, ensuring 165°F (75°C).
What Spices Are Essential for Shawarma?
Cumin, coriander, paprika, turmeric, cinnamon, and cloves for authentic flavor.
How Long Does It Take to Cook Shawarma?
15-20 minutes grilling or 30-40 minutes roasting, plus marinating time.
What Can I Serve with Lebanese Shawarma?
Pita, garlic sauce, pickles, tabbouleh, hummus, or a tropical mango-garlic sauce.
Can I Make Shawarma in a Slow Cooker?
Yes, cook on low for 4-6 hours until tender, then crisp in a skillet.
How Do I Store Leftover Shawarma?
Refrigerate in airtight containers for 3 days or freeze for 1 month.
Can I Make Shawarma Vegetarian?
Yes, use tofu or portobello mushrooms with the same marinade.
What’s the Best Bread for Shawarma Wraps?
Pita for tradition, lavash for flexibility, or tortillas for a modern twist.
