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Lebanese Chicken Shawarma

Rated as 4.31 out of 5 Stars
1

"This is a flavorful chicken dish, which I first tasted at a little Lebanese restaurant. While normally shawarma is sliced off a rotisserie, it can be made at home with just a few changes. Be warned, it takes a day of prep time. For lunch, serve as a sandwich in warmed flatbread with cucumber sauce, sliced onion, and seeded tomato. For dinner, serve with rice and lentils (for a treat, look up mujadarrah on this site)."
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Ingredients

8 h 25 m servings 365
Original recipe yields 4 servings

Directions

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  1. Whisk yogurt, lemon juice, olive oil, tomato paste, garlic, cumin, coriander, salt, pepper, and red pepper flakes together in a bowl. Mix in chicken strips. Cover bowl with plastic wrap and place in the refrigerator to marinate, 8 hours to overnight.
  2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  3. Remove chicken from the bowl and arrange in a single layer on a broiling pan. Discard excess marinade.
  4. Broil chicken, turning once, until juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Footnotes

  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts


Per Serving: 365 calories; 13.4 7.9 51 133 480 Full nutrition

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Reviews

Read all reviews 8
  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I wasn't sure what to expect because we had never had Shawarma before, but, this was very tasty! I ended up working late, so, the chicken marinated about 13 hours. It was very tender and the ...

Most helpful critical review

Made the recipe as is. Was not pleased with the result. Chicken was dry, covered in a pasty sour tasting coating. I won’t make it again.

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I wasn't sure what to expect because we had never had Shawarma before, but, this was very tasty! I ended up working late, so, the chicken marinated about 13 hours. It was very tender and the ...

Made the recipe as is. Was not pleased with the result. Chicken was dry, covered in a pasty sour tasting coating. I won’t make it again.

Loved it!!!

I made the recipe today. Followed instructions. Was disappointed. Flavors were good but marinating in yogurt left a paste on the chicken which neither my husband nor I cared for. It made the chi...

This recipe is fabulous with intense flavor. I'd like to try it on the grill. I used fresh ground coriander since my ground coriander was old and lost its flavor, and a little extra garlic.

Great combination but the chicken was a bit dry. Second day we had leftovers for lunch and I added Tsatziki and Humous.. was REALLY good!

We’ve made this s few times. Easy and very favourable. Chicken always turns out tender.

Very good!!! I also made rice with turmeric seasoning.