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Lebanese Chicken Shawarma is an easy and flavorful meal. A classic Middle Eastern recipe, tender chicken is marinated, seared and cooked to perfection, then served with pita bread, veggie toppings, and a garlic mayo sauce. You can’t beat this healthy family favorite recipe.
Lebanese Chicken shawarma is one of my absolute favorite Middle Eastern street foods. Just a handful of everyday spices, garlic, a splash of lemon juice or apple cider vinegar and olive oil transforms into the most incredible flavor .
What is Shawarma?
Shawarma is a popular Middle Eastern street food that is made with very thin slices of meat, stacked in a cone-like shape, and roasted on a slowly-turning vertical spit. These thin slices of meat are then shaved and served on pita bread wraps. Shawarma can be made with lamb, beef or chicken.
Lebanese Chicken Shawarma Spices:
Chicken shawarma spices can be found pre-mixed at any Middle Eastern grocery store or online, but is also very simple to make at home. You will need; garlic power, cardamom, black pepper, paprika, cumin, cinnamon, sumac (if available) and salt.
Lebanese Chicken Shawarma Marinade:
The marinade for this shawarma recipe is made with all the chicken shawarma spices mixed well together with olive oil and apple cider vinegar or lemon juice before adding and coating the chicken strips. It is always a good idea to let the chicken marinade for at least an hour and up to 24 hours in the fridge. This will help add flavor and results in the most tender chicken.
How to Make Lebanese Chicken Shawarma:
Although this chicken shawarma recipe is not roasted on a spit like the restaurant style ones, I find that cooking the chicken on the stove top using a non-stick grill pan is a perfect alternative.
- Cut the chicken into thin strips and set aside.
- In a large bowl, add the marinade ingredients : olive oil, apple cider vinegar, garlic powder, salt, black pepper, cardamom, paprika, cumin, sumac and cinnamon; and whisk well to combine.
- Add the chicken strips into the marinade and stir well until all the chicken are evenly coated with the marinade. Cover the bowl and place in the refrigerator to marinate for at least an hour or up to 24 hours.
To Make the Garlic Mayo Sauce for Homemade Chicken Shawarma:
I have not had success making homemade Lebanese garlic sauce, “yet”. So, I serve my shawarma wrap with a delicious and simple garlic mayo sauce. To make the garlic mayo sauce: In a small bowl, add 1 crushed garlic clove, a pinch of salt, add 1 cup of mayo, thin with a few tablespoons of water and mix well until combined.
Looking for More Lebanese Dishes:
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