Shawarma is meat, traditionally lamb or chicken, marinated in a warm spice blend and cooked on a vertical rotating spit, shaved off in thin, crisped ribbons as it cooks. It's one of the most recognizable street foods across Lebanon and the wider Levant.
A home stove obviously can't replicate a spit, but the flavor and much of the texture come through fine with a well built marinade and a genuinely hot, dry sear that mimics the charring the spit produces at the edges.
The yogurt in the marinade does double duty, tenderizing the chicken and helping the spice blend cling to every surface.
What Actually Matters
A dry, blazing hot pan does the work a rotating spit normally does. Shawarma's signature char and crisped edges come from high, direct heat searing thin pieces of well marinated meat, not from a low, gentle cook, so don't crowd the pan or turn the heat down to compensate.
Chicken Shawarma
Serves 4. Prep 15 minutes, cook 15 minutes, total 30 minutes.
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 3 tablespoons olive oil
- 3 tablespoons plain yogurt
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1.5 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt, plus more to taste
- 4 pita breads, warmed
- 1 cup shredded lettuce, sliced tomato, and pickles, for serving
- 1/2 cup garlic sauce (toum) or tahini sauce, for serving
Method
- Whisk the olive oil, yogurt, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, and salt together in a bowl.
- Add the chicken thighs and turn to coat completely. Cover and marinate in the refrigerator at least 2 hours, or overnight for the best flavor.
- Heat a large cast iron skillet or griddle over medium high heat until very hot. Remove the chicken from the marinade, letting excess drip off, and sear in a single layer without crowding the pan.
- Cook 5 to 6 minutes per side, pressing occasionally, until deeply browned with charred edges and cooked through to 165 degrees F.
- Rest the chicken 5 minutes, then slice thinly across the grain.
- Pile into warmed pita with lettuce, tomato, pickles, and garlic or tahini sauce.
Nutrition (per serving, estimated)
Calculated estimate for one of four servings, not lab verified.
| Calories | Protein | Carbohydrate | Fat |
|---|---|---|---|
| 390 | 32 g | 28 g | 16 g |
Tips and Variations
Marinate overnight if you can. The flavor and tenderness both improve significantly past the two hour minimum.
Don't crowd the pan: work in batches if needed. Crowded chicken steams instead of searing and won't develop the charred edges shawarma is known for.
Storage: cooked chicken keeps three days refrigerated and reheats well in a hot dry skillet.
Variation: thin sliced lamb or a mix of lamb and beef is the more traditional choice if chicken isn't what you're after.
Frequently Asked Questions
Do I need a rotisserie to make shawarma at home?
No. A hot cast iron skillet or griddle gets you most of the way there. The marinade and the sear matter far more than the cooking method.
What is toum?
Toum is a Lebanese garlic sauce made by emulsifying garlic, oil, and lemon into a thick, pungent, mayonnaise like paste. It's the classic partner for shawarma.
Can I use chicken breast instead of thighs?
Yes, though thighs stay juicier through the hard sear this method needs. If using breast, watch the cook time closely to avoid drying it out.
Why does restaurant shawarma taste smokier?
Some of that comes from the char of the rotating spit and some from charcoal or gas flame proximity. Getting your pan as hot as possible before the chicken goes in closes most of that gap.
Can I make this ahead for a party?
Marinate up to a day ahead, then sear just before serving so the char and crisp edges are fresh, not reheated.
More From Wine Drop Cookery
This recipe is part of the Lebanese recipe collection.
Who Is Writing This
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
If a recipe is missing something you needed, or a step didn't make sense, tell me. Get in touch and I'll fix it.
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