Lebanese chicken shawarma is thinly sliced chicken marinated with lemon, garlic and warm spices, then roasted until browned and juicy. Serve it in warm flatbreads with a quick tahini-yogurt sauce, fresh salad and pickles for a satisfying meal made with ingredients readily available in UK supermarkets.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) lemon juice
- ¼ cup (60 g) plain Greek-style yogurt, for the marinade
- 4 garlic cloves (12 g), finely grated or minced
- 1½ tsp (4 g) Lebanese seven-spice blend
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) paprika
- ½ tsp (1 g) ground turmeric
- ¾ tsp (4 g) fine salt, for the chicken
- ¼ tsp (0.5 g) ground black pepper
- ½ cup (120 g) plain Greek-style yogurt, for the sauce
- 2 tbsp (30 g) tahini
- 1 tbsp (15 ml) lemon juice, for the sauce
- 1–2 tbsp (15–30 ml) cold water, for the sauce
- 1 small garlic clove (3 g), finely grated, for the sauce
- ¼ tsp (1.5 g) fine salt, for the sauce
- 1 medium cucumber (about 300 g), diced
- 2 medium tomatoes (about 250 g), diced
- ¼ small red onion (about 40 g), thinly sliced
- ½ cup (15 g) chopped flat-leaf parsley
- 1 tbsp (15 ml) lemon juice, for the salad
- 4 medium pita breads (about 240 g total)
- ½ cup (about 75 g) sliced pickled turnips or gherkins, optional
- 1 tbsp (15 ml) olive oil, for the baking tray
Instructions
- Marinate the chicken. Cut the thighs into strips about 2 cm (¾ inch) wide and put them in a bowl. Add the olive oil, lemon juice, ¼ cup yogurt, four garlic cloves, seven-spice, cumin, paprika, turmeric, salt and pepper. Mix until the chicken is coated. Cover and refrigerate for 1 hour. Keep raw chicken and its utensils separate from salad ingredients, and wash your hands and work surface after handling it.
- Make the sauce. Stir together the ½ cup yogurt, tahini, 1 tablespoon lemon juice, grated sauce garlic and ¼ teaspoon salt. Add cold water a little at a time until it is creamy and easy to drizzle. Tahini can thicken when it first meets liquid; keep stirring and add another splash of water rather than assuming it has split. Cover and refrigerate while the chicken marinates.
- Prepare the salad. Combine the cucumber, tomatoes, red onion and parsley in a bowl. Add the salad lemon juice and toss. For a crisper salad, leave it unsalted until just before serving, since salt draws moisture from the vegetables. Set out the optional pickles and pita so everything is ready when the chicken comes out of the oven.
- Heat the oven and tray. During the final 15 minutes of marinating, heat the oven to 425°F (220°C). Lightly oil a rimmed baking tray. Spread the chicken strips across it in one layer, leaving small gaps so they roast rather than steam. If the tray is crowded, use two trays or cook in batches.
- Roast the chicken. Bake for 20–22 minutes, turning the strips once, until browned at the edges and cooked through. Check the thickest pieces with a food thermometer: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If a piece has not reached that temperature, return the tray to the oven and check again after a few minutes.
- Rest and assemble. Let the chicken rest on the tray for 5 minutes so the juices settle. Warm the pita in the still-hot oven for 1–2 minutes, or in a dry pan, just until pliable. Fill each pita with chicken, salad, sauce and pickles, or serve everything separately so everyone can build their own wrap.
Tips
- Find a practical seven-spice substitute. Lebanese seven-spice, sometimes sold as baharat, is a fragrant blend, and its exact balance varies. If it is hard to find in a UK shop, use ½ teaspoon ground allspice, ½ teaspoon cinnamon and ½ teaspoon extra black pepper in place of the 1½ teaspoons listed. The result will be a little sweeter and less complex, but still works well with the garlic and lemon.
- Use thighs for a forgiving result. Thighs stay juicy and tolerate a few extra minutes better than breast meat. If using chicken breast, cut it into evenly sized strips and start checking the temperature at 16 minutes; remove each piece once it reaches 165°F (74°C), rather than waiting for every strip to look deeply browned.
- Keep the tray uncrowded. Chicken releases moisture as it cooks. A crowded tray traps steam, so the meat can turn pale instead of developing roasted edges. Use two trays if necessary, and avoid pouring excess marinade over the chicken; discard marinade that has touched raw poultry.
- Know what the sauce is—and is not. This quick sauce is a yogurt-tahini accompaniment, not Lebanese toum, the traditional fluffy garlic-and-oil emulsion. If you find toum at a Middle Eastern grocer, use it instead or serve a little alongside. It has a stronger garlic flavour, so you may want to use less.
Serving Suggestions
For wraps, put the warm chicken down the centre of each pita, spoon over a little sauce, then add salad and pickles. Fold in the sides and roll tightly; if your pita is small or tends to split, serve the filling in a thicker flatbread or as an open sandwich. A few extra drops of lemon juice just before eating sharpen the rich, spiced chicken.
For a more substantial spread, serve the chicken and toppings family-style with rice, hummus, extra flatbreads and a bowl of olives. A simple plate of sliced vegetables is useful for balancing the warm spices and gives guests another fresh option. If you are serving several people, keep the pita covered in a clean tea towel after warming so it stays soft while everyone builds a plate.
Variations
Make it hotter: Add ¼ teaspoon (about 0.5 g) cayenne pepper to the marinade, or put chilli sauce on the table so each person can adjust their own wrap. For a brighter, tangier version, add a little extra lemon to the salad rather than increasing the marinade acid substantially.
Try a grill or griddle: Cook the marinated strips in a lightly oiled, preheated griddle pan over medium-high heat in batches, turning until browned and cooked through. Check the thickest piece with a thermometer for 165°F (74°C). An outdoor grill also works if the strips are threaded onto skewers or placed in a grill basket so they cannot fall through the grate.
Make a bowl instead: Spoon the chicken over rice or chopped lettuce and offer the sauce, salad and pickles separately. For a dairy-free version, replace both portions of yogurt with an unsweetened, thick plant-based yogurt; the sauce will taste less tangy, so adjust the lemon to taste. Check that the tahini and any flatbreads you buy suit your dietary needs.
Storage and Reheating
Refrigerate cooked chicken and sauce within 2 hours of cooking, preferably in separate airtight containers. The cooked chicken keeps for 3–4 days in the refrigerator; store the salad separately because the tomatoes and cucumber soften and release liquid. For the best texture, assemble wraps just before eating rather than storing them already filled.
Reheat only the portion you plan to eat, in a covered pan over medium-low heat with a small splash of water, or in the microwave in short intervals. Stir or turn the pieces so they heat evenly, and check that leftovers reach 165°F (74°C) before serving. The chicken can be frozen in a freezer-safe container for up to 2–3 months for best quality; thaw it in the refrigerator before reheating. Do not leave cooked chicken sitting at room temperature for more than 2 hours.
Frequently Asked Questions
Can I marinate the chicken overnight?
Yes. Cover it and keep it refrigerated, and cook it within 24 hours for the best texture. Because the marinade contains lemon juice, a very long soak can make the outside of the chicken softer. One hour is enough to flavour the strips; overnight is convenient, but not essential.
Can I cook this recipe in an air fryer?
Usually, yes, though air-fryer basket sizes and heating vary. Arrange the chicken in a single layer and cook at about 400°F (200°C), turning once, until browned and a thermometer reads 165°F (74°C) in the thickest piece. Work in batches rather than piling the strips in, and begin checking after about 10 minutes so thinner pieces do not dry out.
Is Lebanese seven-spice the same as baharat?
The names are often used for overlapping Middle Eastern spice blends, but recipes and proportions differ by producer and region. Lebanese seven-spice commonly includes warm spices such as allspice, cinnamon and pepper, while other blends may include additional ingredients. Use the blend you can find, taste its aroma before adding it, and use the listed substitute if the label is unclear or unavailable.
What can I use instead of tahini?
Tahini gives the sauce its sesame flavour and a gentle bitterness. If you cannot use it, leave it out and stir in an extra tablespoon of yogurt with a little lemon juice; the sauce will be lighter and less nutty. A small spoonful of smooth almond butter can add body, but it changes the flavour and is not suitable for someone avoiding tree nuts.
Can I prepare the parts ahead?
Yes. Marinate the chicken in the refrigerator, make the sauce, and chop the salad earlier in the day. Keep the salad undressed or unsalted until close to serving, and keep raw chicken away from ready-to-eat ingredients. Roast the chicken shortly before the meal for the best browned edges; if it has already been cooked, chill it promptly and reheat it to 165°F (74°C).
What should I serve if I cannot find pita?
Use Lebanese flatbread, another soft flatbread, or even a wrap from a UK supermarket. The bread style varies, and the filling works just as well as a bowl over rice if no suitable bread is available. Warm thicker breads briefly so they bend without cracking, and serve extra sauce on the side.
Related
- Lebanese Meat Kibbeh: Baked Bulgur and Beef Recipe
- Lebanese Zaatar Bread Recipe: Manakish at Home
- Lebanese Baklava: Crisp Layers, Pistachios, and Syrup
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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