Chicken shawarma is one of the most popular street foods across the Levant, known for juicy spiced chicken, warm pita, tangy pickles, and creamy garlic sauce.
This home-friendly version uses a yogurt, lemon, garlic, and spice marinade, then cooks the chicken in a hot skillet until the edges are deeply browned and easy to slice.
Marinate the chicken for at least 4 hours if possible. Cook it in a single layer and let it brown well before turning so the finished shawarma has crisp, savory edges.
Serving Suggestions
Stuff the sliced chicken into warm pita with garlic sauce, pickles, tomatoes, cucumber, and parsley. Serve with fries, tabbouleh, or a simple chopped salad.
Recipe Notes
The marinated chicken can be refrigerated overnight. Store cooked shawarma separately from the garnishes and reheat it in a hot skillet so the edges crisp again.
Lebanese Chicken Shawarma with Garlic Sauce
Equipment
- Large mixing bowl
- Large skillet or grill pan
- Tongs
- Chef’s knife
- Cutting board
Ingredients
Chicken Marinade
- 2 lb boneless skinless chicken thighs trimmed
- 1/2 cup plain yogurt full-fat or Greek yogurt
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 4 cloves garlic finely grated or minced
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp ground coriander
- 1 tsp kosher salt
- 1/2 tsp ground cinnamon
Garlic Sauce and Serving
- 1/2 cup garlic sauce or mayonnaise
- 6 pita breads pita breads warmed
- 2 medium tomatoes diced
- 1 medium cucumber diced
- 1/2 cup dill pickles sliced
- 1/4 cup fresh parsley chopped
Instructions
Marinate the Chicken:
- Whisk the yogurt, olive oil, lemon juice, garlic, cumin, paprika, coriander, salt, and cinnamon in a large bowl.
- Add the chicken thighs and turn to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight.
Cook and Slice:
- Heat a large skillet or grill pan over medium-high heat. Add the chicken in a single layer, working in batches if needed.
- Cook for 6 to 8 minutes per side, until browned and the thickest piece reaches 165 F (74 C). Rest for 5 minutes.
- Slice the chicken thinly against the grain. Return the slices to the hot pan for 1 to 2 minutes to crisp the edges.
Assemble:
- Spread garlic sauce over each warm pita. Add sliced shawarma, tomato, cucumber, pickles, and parsley.
- Fold or roll the pita and serve immediately.
Notes
- Chicken thighs stay juicier than breast meat and develop better browned edges.
- For a stronger garlic flavor, use traditional toum in place of mayonnaise-based sauce.
- The cooked chicken also works well over rice or a chopped salad.