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Flavorful Lebanese Chicken Shawarma Recipe Easy Homemade Shawarma with Garlic Sauce and Pickles

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A quick and easy Lebanese chicken shawarma recipe featuring juicy marinated chicken thighs, creamy garlic sauce, and tangy pickles wrapped in warm pita bread. Perfect for busy weeknights or gatherings, delivering authentic street-food flavor at home.

Ingredients

Scale
  • 1 ½ pounds (700g) boneless, skinless chicken thighs
  • 3 tablespoons plain yogurt
  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • Juice of 1 lemon
  • 5 garlic cloves, peeled and roughly chopped (for garlic sauce)
  • 1 teaspoon kosher salt (for garlic sauce)
  • 1 cup (240ml) neutral oil like canola or grapeseed (for garlic sauce)
  • 2 tablespoons fresh lemon juice (for garlic sauce)
  • 2 tablespoons ice-cold water (for garlic sauce)
  • 4 to 6 pita breads or flatbreads, warmed
  • 1 cup pickled cucumbers or Lebanese-style pickles
  • Fresh parsley leaves for garnish (optional)

Instructions

  1. Prepare the Chicken Marinade: In a large bowl, combine yogurt, olive oil, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, black pepper, salt, and lemon juice. Whisk until well blended. Add chicken thighs and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3 to 4 hours for deeper flavor.
  2. Make the Garlic Sauce: Place garlic cloves and salt in a food processor. Pulse until finely minced. With the processor running, slowly drizzle in oil in a thin stream to create an emulsion. Alternate adding lemon juice and ice-cold water gradually until the sauce is fluffy and creamy, about 3-5 minutes. Stop if it looks oily and give it a gentle whisk to reincorporate. Taste and adjust salt or lemon as needed.
  3. Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Once hot, add marinated chicken in a single layer (work in batches if needed). Cook for 5-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Remove from heat and let rest for 5 minutes before slicing into thin strips.
  4. Warm the Pitas: Wrap pita breads in foil and heat in a warm oven (about 300°F / 150°C) for 5 minutes or toast briefly on a dry skillet for about 1 minute per side.
  5. Assemble the Shawarma: Spread a generous dollop of garlic sauce inside each pita. Add sliced chicken, then top with pickled cucumbers. Garnish with fresh parsley if using. Fold and serve immediately.

Notes

Marinate chicken for at least 1 hour, preferably 3-4 hours or overnight for best flavor. Use chicken thighs for juiciness. Slowly emulsify garlic sauce oil to avoid separation. Avoid overcrowding the pan to get a good sear. Garlic sauce is best served cold or at room temperature. Store chicken, sauce, and pickles separately in airtight containers for up to 3 days.

Nutrition

Keywords: Lebanese chicken shawarma, homemade shawarma, garlic sauce, toum, pickles, Middle Eastern chicken, easy shawarma recipe, street food, chicken thighs, marinated chicken

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