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Growing up in Dubai, shawarma was more than just food—it was a comforting staple, perfect for any time of day. The shawarma I loved wasn’t overly spiced or drowning in mayonnaise, as I found in many versions after moving to India. Instead, it was simple, flavorful, and balanced, with tender, marinated chicken, crunchy pickled vegetables, cripsy fries, and the irresistible tang of toum (garlic sauce).

This recipe captures that authentic Middle Eastern flavor, with a marinade that’s the heart of the dish. A blend of warm spices like cinnamon and cardamom, earthy cumin, fresh lemon, and garlic infuses the chicken with irresistible flavor. Paired with toum, it recreates the classic shawarma experience I grew up with.

Whether you serve it in wraps, over rice, or alongside pickled vegetables, this recipe is all about the balance and simplicity that make authentic shawarma so special.

What is Shawarma?

Shawarma is a popular Middle Eastern dish made by marinating thin slices of meat in a blend of spices and slow-cooking it on a vertical rotisserie. In this Lebanese version, we replicate the flavors and textures using an oven, creating an equally delicious homemade shawarma that’s tender, juicy, and full of bold spices.

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Ingredients You’ll Need

For the Marinade:

• Chicken Thighs (1 kg): The rich, juicy meat works best for this dish, but chicken breasts can be used as a leaner alternative.
• Lemon Juice (1.5 medium lemons): Adds a zesty tang that tenderizes the meat.
• Olive Oil (¼ cup): Helps coat the chicken and lock in moisture.
• Garlic (6-7 cloves, minced): Essential for that bold, savory flavor.
• Ground Cinnamon (½ tsp): Provides subtle warmth and sweetness.
• Ground Cardamom (½ tsp): Lends an aromatic touch typical of Middle Eastern cuisine.
• Cumin Powder (1.5 tsp): Earthy and slightly smoky, cumin is key to shawarma’s distinct taste.
• Hot Chili Powder (½ tsp): Adds a spicy kick—adjust according to your heat preference.
• Salt: Enhances the flavors and balances the marinade.

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Step-by-Step Instructions

1. Prepare the Marinade

• In a large mixing bowl, whisk together the lemon juice, olive oil, garlic, cinnamon, cardamom, cumin, chili powder, and salt until fully combined.
• Add the chicken thighs to the bowl, ensuring every piece is thoroughly coated. Cover and refrigerate for at least 1 hour or, for best results, overnight.

2. Optional: Assemble the Skewers

• For a more traditional shawarma presentation, thread the marinated chicken onto two parallel skewers. Secure the stack with onion halves on each end. If the skewers are too heavy to stand upright, place them flat on a baking tray.

3. Cook the Shawarma

• Preheat your oven to 180°C (356°F).
• Place the chicken on a foil-lined baking tray. Bake for 30 minutes.
• Flip the chicken, increase the oven temperature to 220°C (428°F), and cook for an additional 25-30 minutes, or until the chicken is golden and cooked through.

4. Rest and Slice

• Let the chicken rest for 5 minutes to retain its juices.
• Slice the chicken into thin strips, just like traditional shawarma.

5. Serve

• Serve the shawarma in warm pita bread or wraps with pickled vegetables, hummus, garlic sauce, and fresh parsley. Alternatively, pair it with rice and a side of tabbouleh for a hearty meal.

Why Marination is Key

The secret to authentic shawarma lies in the marinade. Ingredients like lemon juice and garlic tenderize the chicken, while spices like cinnamon, cumin, and cardamom infuse the meat with bold, aromatic flavors. Marinating overnight allows these flavors to fully penetrate the chicken, ensuring every bite is rich and satisfying.

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How to Cook Shawarma: Oven vs. Grill

While traditional shawarma is cooked on a vertical rotisserie, this recipe offers two easy alternatives:

1. Oven Method: Baking in the oven delivers evenly cooked chicken with slightly crispy edges. Perfect for home cooks!
2. Grill Method: Cooking on a grill imparts a smoky, charred flavor that’s close to the authentic shawarma experience.

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Serving Suggestions

Lebanese chicken shawarma is incredibly versatile. Here are a few ideas:

• Wraps: Roll the sliced chicken in pita bread with pickled vegetables, toum, and a lot of fries
• Rice Bowl: Layer the shawarma over fluffy basmati rice and top with hummus, toum, pickles or a drizzle of lemon juice.
• Salad: Add shawarma to a fresh salad with cucumbers, tomatoes, and a tangy yogurt dressing for a lighter option.

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Pro Tips for Perfect Shawarma

1. Marinate Longer: For deeper flavors, let the chicken marinate overnight in the refrigerator.
2. Use Thighs: Chicken thighs stay juicy during cooking, making them ideal for shawarma.
3. Don’t Skip the Lemon: The acidity tenderizes the meat and adds a signature zesty kick.
4. Adjust the Spice: Control the heat by increasing or reducing the chili powder to suit your taste.
5. Rest Before Slicing: Allow the chicken to rest after cooking to seal in the juices and ensure tender, moist slices.

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Frequently Asked Questions

Can I Use Chicken Breasts Instead of Thighs?
Yes, but chicken thighs are recommended for their juicy texture. If using chicken breasts, reduce the cooking time slightly to avoid drying them out.

How Do I Store Leftovers?
Store leftover shawarma in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.

What Sides Go Best with Shawarma?
Pickled vegetables, toum, fries, hummus, tabbouleh, and fresh pita bread are classic accompaniments.

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Conclusion
This Lebanese chicken shawarma recipe is your ticket to experiencing the bold, aromatic flavors of the Middle East right at home. Whether served in wraps, rice bowls, or as a standalone dish, its juicy, perfectly spiced chicken is sure to become a family favorite.