Lebanese Chicken Shawarma
This Lebanese Chicken Shawarma recipe offers an authentic taste of the Middle East with perfectly grilled chicken marinated in a blend of spices and served with a homemade shawarma sauce.
Equipment
- 1 grill preheated to medium-high heat
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Marinade
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 4 cloves garlic minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp paprika
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp salt
Chicken
- 2 lbs boneless skinless chicken thighs
Shawarma Sauce
- 1 cup plain yogurt
- 2 tbsp tahini
- 2 tbsp lemon juice
- 2 cloves garlic minced
- Salt to taste
Serve with
- 8 pita bread
- 2 cups lettuce shredded
- 1 cup tomatoes diced
- 1 cup cucumbers sliced
Instructions
Preparation
- In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, and salt until well combined.
- Place the chicken thighs in the bowl with the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours or overnight for better flavor.
Cooking
- Preheat your grill to medium-high heat. Remove the chicken from the marinade and let it come to room temperature.
- Place the chicken thighs on the grill. Cook for 6-8 minutes on each side, or until the internal temperature reaches 165°F.
Serving
- In a bowl, mix together yogurt, tahini, lemon juice, minced garlic, and salt to taste. Stir until smooth and set aside.
- Slice the grilled chicken into strips. Place in a pita bread and top with shawarma sauce, lettuce, tomatoes, and cucumbers.
Storage
- Refrigerate leftover chicken in an airtight container for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: Marinate the chicken overnight for maximum flavor. Ingredient Substitutions: Use chicken breasts for a leaner option. How to Serve: Serve with extra sauce for dipping. Storage & Freshness: Store in the fridge for up to 3 days. Make-Ahead Tips: Prepare the marinade and sauce a day in advance.