Lebanese

Chicken Shawarma

Easy · 40 min

Serves 4LebaneseDairy-freeNut-free

Spiced chicken thighs roasted until edged with char, served with garlic sauce and pickles. Street-food energy at home.

40 minTotal time

4Serves

4Steps

LebaneseCuisine

Method

Marinate
Coat chicken with oil, spices, garlic and lemon. Marinate at least 1 hour.
Why: Longer marinating deepens the spice crust.
Cook from here
Roast hot
Roast on a sheet pan at 220°C for 25 minutes until charred at the edges.
Why: High heat mimics vertical spit roasting.
Cook from here
Rest and slice
Rest 5 minutes, then slice against the grain into thin strips.
Why: Resting keeps the meat juicy when sliced.
Cook from here
Serve
Pile chicken into warm flatbreads with pickles, tomato and garlic sauce.
Why: Acid and crunch balance the rich spiced meat.
Cook from here

A pinch of sumac over the finished wrap adds a bright lemony finish.

Marinate
Coat chicken with oil, spices, garlic and lemon. Marinate at least 1 hour.
Why: Longer marinating deepens the spice crust.
Cook from here
Roast hot
Roast on a sheet pan at 220°C for 25 minutes until charred at the edges.
Why: High heat mimics vertical spit roasting.
Cook from here
Rest and slice
Rest 5 minutes, then slice against the grain into thin strips.
Why: Resting keeps the meat juicy when sliced.
Cook from here
Serve
Pile chicken into warm flatbreads with pickles, tomato and garlic sauce.
Why: Acid and crunch balance the rich spiced meat.
Cook from here