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Lebanese Chicken Shawarma

Lebanese Chicken Shawarma

Emily Ackerman
Lebanese chicken shawarma is made with an amazing spice blend marinade, then the meat is stacked together and grilled until perfection is made.
Prep Time 30 mins
Cook Time 30 mins
Marinating Time 30 mins
Total Time 1 hr 30 mins
Cuisine lebanese, Mediterranean, middle eastern
Servings 12


  • 3-4 lbs boneless skinless chicken thighs
  • 1 onion
  • cup plain whole milk yogurt
  • 1 lemon juiced (¼ cup lemon juice)
  • 2 ½ teas salt
  • 2 teas Lebanese 7 spice (Baharat seasoning) substitute ½ teas cinnamon, ½ teas black pepper, ½ teas cardamom, ½ teas cloves
  • 2 teas turmeric
  • 2 teas cumin
  • 2 teas paprika
  • 1 teas cinnamon
  • 2 teas coriander powder
  • ½ teas cayenne pepper powder more if you like spicy shawarma
  • 6 cloves garlic minced


  • Mix together the yogurt, lemon juice and all of the ground spices and garlic together in a large mixing bowl
    ⅓ cup plain whole milk yogurt, 1 lemon, 2 ½ teas salt, 2 teas Lebanese 7 spice (Baharat seasoning), 2 teas turmeric, 2 teas cumin, 2 teas paprika, 1 teas cinnamon, 2 teas coriander powder, ½ teas cayenne pepper powder, 6 cloves garlic
  • Add the boneless skinless chicken thighs to the bowl and coat them in the marinade
    3-4 lbs boneless skinless chicken thighs
  • Marinate the chicken for minimum of 30 minutes or up to 24 hours
  • Roll each piece of chicken up tightly and skewer it with 2 skewers (see video)
  • Layer onion pieces between chicken either on the 2 skewers or with a 3rd skewer, whichever is easiest
    1 onion
  • Grill on medium to high heat for 30 minutes, turning periodically, until the chicken is cooked through
  • Cut the chicken into thin slices and serve on warm pita bread with shawarma sauce and desired toppings.


Keyword chicken shawarma spices, Grilled chicken Shawarma, Lebanese Shawarma, Shawarma authentic recipe