If I said “Lebanese food” to you, what is the first thought that comes to mind? Lebanese food is known as a flavorful, yet very healthy cuisine. I know I’m biased, but it’s my favorite cuisine, with Italian being not too far behind. One of our most well-known dishes is chicken shawarma. Both beef and chicken shawarma have become trendy food items over the last few years. Their popularity has grown exponentially, especially in the U.S. during this past decade. They’re tasty, widely accessible, and a great on-the-go snack.
Many of you have probably had a shawarma at your local restaurant. Let’s admit it, some have been better than others. So, why leave it to chance, when you can just make it at home? This is my mom’s recipe for authentic Lebanese chicken shawarma. It’s much easier to make than you think and it’s beyond tasty. Juicy and tender flavorful chicken wrapped in pita slathered with garlic sauce. It’s the way to go moving forward.
REASONS YOU SHOULD TRY THIS RECIPE:
- homemade shawarma is way better than what you get at the restaurants
- you know what’s in it and you can customize as you like
- so flavorful with juicy chicken and crisp bread
HOW TO MAKE Lebanese Chicken Shawarma:
- Place your chicken breast in a very large bowl or pot containing the water solution of cold water, vinegar, salt, and lemon juice. Leave the chicken in this solution for an hour. After that, rinse and clean the chicken really well. Cut off any excess inedible fat as well. After that, cut into the breast on a bias until you have a large tender-like piece. Continue to do this until you reach the end. Once you can’t cut on a bias anymore near the end, just slice that piece into thin strips.
- Continue to slice the rest of the large pieces into thin strips. Place them in a large colander as you go. Do this until you have cut up all eight chicken breasts into thin strips. Place the colander under running cold water and rinse well for two minutes to further clean the chicken. Let the chicken drain over a large bowl for five minutes so any excess water will drip off.
- After your chicken is done draining, you can move on to the next step. Place the chicken into a very large bowl. Add in the chicken shawarma spice blend, vinegar, olive oil, salt, and black pepper.
- Mix thoroughly to combine. Be careful not to be too rough with it or the chicken can become stringy. Cover the bowl with plastic wrap and place it in the fridge overnight ideally or at minimum for 2-3 hours.
- Pour olive oil into the bottom of a large pot over high heat. Pour in the chicken shawarma, excess juices and all. Cook for about five minutes over high heat. Stir occasionally. After five minutes or so, place a lid over the pot and continue to cook over medium-low heat for 10-15 minutes or until the juices simmer and the chicken appears opaque. Taste to ensure doneness. If the chicken needs more time, continue to cook for another 3-5 minutes, and taste again. The chicken should be juicy, moist, flavorful, and tender. Stir occasionally while you cook, but don’t overdo it as this can cause the chicken to break up and become stringy.
- The shawarma is now finished! You can serve it as-is with a side of rice, however, we’re going to be making a sandwich. Slice some white onion, iceberg lettuce, tomatoes, and Lebanese-style pickles.
- Set-up your sandwich making station. Sliced veggies, pita bread, and garlic sauce.
- Assemble your sandwich as you please and grill. Here’s a secret, we slather some garlic sauce and add a pinch of salt to the outside of the pita before grilling just to add a bit of flavor to the pita bread. Grill and enjoy warm!
MORE GREAT LEBANESE RECIPES:
Sayadieh Lebanese Fish and Rice
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Lebanese Chicken Shawarma
Ingredients
- 8 chicken breasts boneless, skinless and sliced into thin strips
- 1 cup olive oil + more as needed for cooking
- 1/4 cup distilled white vinegar
- salt to taste
- freshly ground black pepper to taste
- 3 tablespoons chicken shawarma spice blend pre-made recommended, but homemade recipe down below
- Water Solution:
- cold water to cover
- 1 teaspoon distilled white vinegar
- 1 tablespoon lemon juice
- 1 teaspoon salt
Homemade Shawarma Spice Blend
- 3/4 tablespoons ground cumin
- 3/4 tablespoon ground coriander
- 3/4 tablespoon paprika
- 1 tablespoon ground cardamon
- 1/2 teaspoon ground clove
- 1/2 teaspoon of ground thyme
- 1 tablespoon garlic powder
- 1/2 teaspoon seven spices
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne
Instructions
- Place your chicken breast in a very large bowl or pot containing the water solution of cold water, vinegar, salt, and lemon juice. Leave the chicken in this solution for an hour. After that, rinse and clean the chicken really well. Cut off any excess inedible fat as well. After that, cut into the breast on a bias until you have a large tender-like piece. Continue to do this until you reach the end. Once you can't cut on a bias anymore near the end, just slice that piece into thin strips. Continue to slice the rest of the large pieces into thin strips. Place them in a large colander as you go. Do this until you have cut up all eight chicken breasts into thin strips. Place the colander under running cold water and rinse well for two minutes to further clean the chicken. Let the chicken drain over a large bowl for five minutes so any excess water will drip off.
- After your chicken is done draining, you can move on to the next step. Place the chicken into a very large bowl. Add in the chicken shawarma spice blend (we recommend purchasing a pre-made blend, but if you can't get it, combine the spice blend ingredients above and use that as your blend), vinegar, olive oil, salt, and black pepper.
- Mix thoroughly to combine. Be careful not to be too rough with it or the chicken can become stringy. Cover the bowl with plastic wrap and place it in the fridge overnight ideally or at minimum for 2-3 hours.
- Pour olive oil into the bottom of a large pot over high heat. Pour in the chicken shawarma, excess juices and all. Cook for about five minutes over high heat. Stir occasionally. After five minutes or so, place a lid over the pot and continue to cook over medium-low heat for 10-15 minutes or until the juices simmer and the chicken appears opaque. Taste to ensure doneness. If the chicken needs more time, continue to cook for another 3-5 minutes, and taste again. The chicken should be juicy, moist, flavorful, and tender. Stir occasionally while you cook, but don't overdo it as this can cause the chicken to break up and become stringy.
- The shawarma is now finished! You can serve as-is with a side of rice, however, we're going to be making a sandwich. Slice some white onion, iceberg lettuce, tomatoes, and Lebanese-style pickles.
- Set-up your station. Sliced veggies, pita bread, and garlic sauce.
- Assemble your sandwich as you please and grill. Here's a secret, we slather some garlic sauce and add a pinch of salt to the outside of the pita before grilling just to add a bit of flavor to the pita bread. Grill and enjoy warm!
Video
Notes
We highly recommend using a pre-made shawarma blend, but if you can't get to it, try the recipe for the blend out and adjust to taste.
Salt and pepper to taste along the way. Highly recommend using freshly ground black pepper.
Don't overmix the shawarma when tossing and don't over stir when it's cooking. Both actions can cause the chicken to breakdown and become stringy. Only stir occasionally and keep the lid on the pot for the majority of the time, so it steams up well.
Last refrigerated up to a week stored in a container covered.
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