Easy Homemade Lebanese Chicken Shawarma

5 from 3 votes

Easy Homemade Lebanese Chicken Shawarma

This easy recipe for Homemade Lebanese Chicken Shawarma is perfect for you if you want to bring the authentic taste of this Middle Eastern street food to your home.

Prep Time5

Cook Time20

Marinating time2

Total Time2 25

Course: Main Course

Cuisine: Lebanese, Middle Eastern

Diet: Gluten Free, Low Lactose

Servings: people

Calories: 474kcal

Author: Ayla Clulee

Equipment

1 kitchen scale
1 measuring spoons
1 mortar and pestle

Ingredients

28 oz boneless chicken thighs (800 grams)
2 garlic cloves (minced)
½ teaspoon ground coriander
½ teaspoon paprika
½ teaspoon freshly ground black pepper
1 teaspoon salt
¼ teaspoon chili flakes
1 tablespoon good quality olive oil
½ tablespoon tomato paste
1 tablespoon milk

US Customary - Metric

Instructions

In a bowl, combine minced garlic, ground coriander, paprika, black pepper, salt, chili flakes, olive oil, tomato paste, and milk to create the marinade.
Place the boneless chicken thighs in the marinade, ensuring they are well-coated.
Cover the bowl and let it marinate in the refrigerator for at least 2 hours or overnight for better flavor.
Preheat the oven to 400°F (200°C).
Place a large skillet or heavy-based pan that you can use in the oven over high heat.
Add the chicken thighs and cook for a minute on each side, until they are nicely browned.
Transfer the skillet to a preheated oven and bake the chicken thighs for 14-15 minutes, until the core temperature reaches 165°F (74°C).
Once cooked, remove the chicken from the oven and let it rest for a few minutes.
Slice the chicken shawarma and return it to the skillet, and cook for a few more minutes.
Serve it on a plate or wrapped in pita a bread, and enjoy with your favorite toppings and sauces.

Notes

Opt for boneless, skinless chicken thighs for a juicier and more flavorful result. Thigh meat has a higher fat content, which enhances the tenderness of the shawarma.
Allow the chicken to marinate for at least 2-4 hours, or ideally overnight. This extended marinating time ensures that the spices penetrate the meat, providing a rich and aromatic flavor. Don't marinate the chicken for more than 24 hours!
Enhance the marinade with minced garlic and a tablespoon of tomato paste. These ingredients add depth and complexity to the flavor profile.
Mix ground coriander, paprika, black pepper, salt, and a touch of chili flakes for a well-balanced spice blend. For an authentic twist, add Middle Eastern spices such as cumin, cinnamon, or cardamom to customize the flavor.
For authentic shawarma, cook the marinated chicken on a vertical rotisserie. If you don't have one, a skillet, outdoor grill, or oven can produce excellent results.
Sear the marinated chicken in a hot skillet before transferring it to the oven for roasting. This two-step process ensures a flavorful crust on the outside and juicy meat on the inside.
Use a to make sure that the core temperature of chicken thighs reaches 165°F (74°C).
Whether using a knife or a meat slicer, cut the chicken into thin slices before serving. This mimics the traditional shawarma style and enhances the overall eating experience.

Nutrition