Lebanese Chicken Shawarma
Indulge in the authentic flavors of the Middle East with this Lebanese Chicken Shawarma recipe, a perfect balance of bold spices and juicy, tender chicken. Marinated in a rich blend of yogurt, olive oil, garlic, and warm spices like cumin, turmeric, and cinnamon, the chicken is oven-roasted to perfection, offering a delightful char and irresistible aroma. Serve the thinly sliced shawarma in warm pita bread, layered with fresh tomatoes, cucumbers, crisp lettuce, and a drizzle of creamy tahini sauce for the ultimate flavor-packed wrap. Ideal for weeknight dinners or meal prepping, this easy, homemade shawarma recipe delivers restaurant-quality taste in under an hour, making it a must-try for chicken lovers and Mediterranean cuisine enthusiasts alike.
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Recipe Information
Ingredients
- 800 grams boneless, skinless chicken thighs
- 120 ml plain yogurt
- 30 ml olive oil
- 30 ml lemon juice
- 4 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground allspice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 loaves pita bread
- 1 tomato, sliced
- 1 cucumber, sliced
- 1 red onion, thinly sliced
- 6 leaves lettuce leaves
- 120 ml tahini sauce
Instructions
In a large mixing bowl, combine yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, salt, and black pepper.
Add the chicken thighs to the bowl and ensure they are well coated with the marinade. Cover with plastic wrap and refrigerate for at least 1 hour, ideally overnight for maximum flavor.
Preheat the oven to 210°C (410°F).
Line a baking sheet with aluminum foil and lightly oil it.
Place the marinated chicken thighs on the prepared baking sheet, spreading them out evenly.
Roast the chicken in the preheated oven for 30-35 minutes, flipping halfway through, until fully cooked and slightly charred on the edges.
Remove the chicken from the oven and let it rest for 5 minutes. Slice the chicken into thin strips.
Warm the pita bread slightly in the oven or on a pan.
To assemble, spread a thin layer of tahini sauce over the pita. Add a few slices of tomato, cucumber, red onion, and lettuce.
Top with the sliced chicken shawarma.
Drizzle more tahini sauce on top before rolling the pita tightly around the filling.
Serve immediately while warm.
Nutrition Facts
Calories |
2744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.1 g | 199% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 1008 mg | 336% | |
| Sodium | 3667 mg | 159% | |
| Total Carbohydrate | 101.9 g | 37% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 17.1 g | ||
| Protein | 239.7 g | 479% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 765 mg | 59% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 3489 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
