Lebanese Chicken Shawarma (Homemade!)
I built a whole chicken shawarma spit in my kitchen… and it might be one of the best things I’ve ever made. 🇱🇧🔥
Lebanon week has officially begun, and this recipe brought every bit of warmth, spice, and comfort I wanted. Juicy, deeply marinated chicken stacked tight, slow roasted until caramelized, then shaved thin and wrapped with all the classics.
Here’s exactly how I made it ⬇️
LEBANESE INSPIRED CHICKEN SHAWARMA (2.6
Ibs /1.174 kg)
Marinade:
• 6 tbsp plain yogurt
• 4 tbsp lemon juice
• 4 tbsp olive oil
• 2 tbsp white vinegar
• 2 tsp cumin, 2 tsp coriander, 2 tsp paprika, 2 tsp
turmeric,
1 tsp cinnamon, 1 tsp allspice
• 2 garlic cloves, minced (can put a lot more, l modified due to a dietary need in my family, lower allium
• 2 tsp salt
• 1 tsp black pepper
How to cook (oven spit plate):
1. Marinate 1 hr.
2. Stack tightly onto spit.
3. Roast 400°F for 50-60 min.
4. Rotate halfway.
5. Broil 3-5 min for crispy edges.
3. Roast 400°F for 50-60 min.
4. Rotate halfway.
5. Broil 3-5 min for crispy edges.
6. Rest 5 min → slice thin.
*once sliced, if you want extra crispy, put on sheet pan and quickly broil 2 mins.
Makes: 6-8 shawarma sandwiches.
To assemble:
• Lebanese flatbread or pita
• Toum (garlic sauce)
• Tomato slices
• Pickles (cucumber + turnip)
• Lettuce
• Optional: fries (classic style)
Roll tight → toast in a dry pan for that crispy finish.
Enjoy !
If you're looking to elevate your homemade Lebanese chicken shawarma, here are some tips from my experience. The marinade is really key—letting the chicken soak in the blend of yogurt, lemon juice, and fragrant spices like cumin, coriander, and allspice for at least an hour helps tenderize and deeply flavor the meat. While the original recipe calls for an oven spit, you can achieve great results by stacking the marinated chicken tightly on a vertical rod or even threading it onto skewers if a spit isn't available. Rotating the chicken halfway through roasting ensures even caramelization and crispiness on all sides. One of my favorite tricks is to broil the cooked chicken briefly to get that irresistible crispy edge. After slicing the meat thinly, popping it briefly back under the broiler adds that perfect crunch. To assemble, classic Lebanese flatbread combined with toum (garlic sauce), fresh tomato slices, crunchy pickles, and crisp lettuce makes for an authentic experience. I’ve also enjoyed adding golden fries inside the wrap for a delicious extra layer of texture. If you want a crisper wrap, roll the shawarma tightly and toast it in a dry pan before serving – the slight char adds incredible flavor and crunch. This recipe is truly worth the wait. The slow roasting and layering of spices create a shawarma that’s juicy on the inside, crispy outside, and bursting with traditional Lebanese flavors. Whether for a family meal or gathering, it’s sure to impress and satisfy anyone craving authentic shawarma at home.
