Urban Farm and Kitchen

  • Recipe Index
  • Grilling
  • Garden
  • Book
  • About
menu icon
go to homepage
  • Recipe Index
  • Grilling
  • Garden
  • Book
  • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Grilling
    • Garden
    • Book
    • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Levantine Recipes

    Homemade Lebanese Chicken Shawarma Recipe (Wrap or Bowl)

    5 from 8 votes
    By Luay Ghafari | Updated: Jan 8, 2025 | May contain affiliate links.

    1.1K shares
    • Share
    • Email
    Jump to Recipe

    You don’t need a vertical spit to make your own homemade Lebanese chicken shawarma wraps and bowls. This recipe is straightforward and uses your oven. It’s a perfect weeknight meal and comes together in very little time.

    Pair it with vermicelli rice, Lebanese pita bread, Toum (garlic sauce), Tahini Sauce, pickled turnips or shatta (chili paste).

    Chicken shawarma platter with all the sides and toppings.
    Jump to:
    • Ingredients
    • How to Make This Lebanese Chicken Shawarma Recipe
    • How to Serve Shawarma
    • Expert Tips
    • Recipe FAQs
    • Other Levantine Recipes
    • Recipe Card
    • Homemade Lebanese Chicken Shawarma Recipe (Wrap or Bowl)

    Shawarma is a popular Middle Eastern street food that has a long and diverse history. The origins of shawarma can be traced back to the Eastern Mediterranean (The Levant, modern-day Lebanon, Palestine, Syria), with various countries and cultures contributing to its development.

    The Ottoman Empire played a significant role in shaping the culinary landscape of the Middle East. The method of cooking meat on a vertical rotisserie continued to be refined during the Ottoman period.

    It is believed that the name "shawarma" itself is derived from the Turkish word "çevirme," which means "turning." It is an important part of Levantine Cuisine today.

    Ingredients

    This authentic chicken shawarma recipe is quite straightforward. Here is everything you need:

    Lebanese chicken shawarma recipe ingredients with individual labels.
    • Chicken: I like to use boneless, skinless chicken thighs in this recipe. Dark meat stays juicy when cooked. They are also more affordable than chicken breast. Feel free to use breast as well, but you’ll need to adjust the cook time or slice the breast into a thickness similar to thighs. Looking for other chicken recipes, try my Za'atar Chicken Thighs, Harissa Chicken Skewers, Harissa Honey Chicken, or Sumac Chicken.
    • Spices: This classic recipe uses standard pantry spices: Cumin, Coriander, Garlic powder, Paprika, Turmeric and cinnamon. If you have already made my Shawarma Spice Blend, you can use that too. Shawarma spice blends should be available at your local Middle Eastern grocery store or online.

    For a full list of sides and toppings, see further down the post. I’ve included links. See the recipe card for full information on ingredients and quantities.

    How to Make This Lebanese Chicken Shawarma Recipe

    This recipe comes together quickly and without too much effort, making it a great weeknight or meal prep meal.

    Bowl with chicken thighs and spices.

    Step 1. Mix. To a large bowl, add the chicken thighs, spices, lemon juice, olive oil, salt and pepper.

    Bowl of marinating chicken thighs.

    Step 2. Marinate. Let your chicken thighs marinate in the fridge for at least 2 hours. You can do overnight too.

    Marinated chicken thighs on a baking sheet.

    Step 3. Transfer to baking tray. Preheat your oven to 425F/220C. Transfer your chicken thighs to a parchment paper lined baking tray. Make sure the chicken is not overlapping and is in a single layer.

    Cooked chicken thighs on a baking sheet.

    Step 4. Bake. Bake the chicken thighs for 25-30 minutes. They will be ready when they reach an internal temperature of 170F.

    Broiled chicken thighs on a baking sheet.

    Step 5. Broil. To get a nice charred crust as you would have in a traditional chicken shawarma, broil the pan on high for 7-10 minutes until golden brown. Keep an eye on the oven, you don’t want to burn the chicken.

    Bowl with sliced chicken shawarma pieces.

    Step 6. Rest and Chop. Rest the chicken for a few minutes then chop into thin slices and transfer to a bowl. Don’t throw away the pan juices, you can drizzle them over the chicken.

    How to Serve Shawarma

    There are a couple of ways you can enjoy Lebanese shawarma. Check out my roundup post on what to serve with homemade shawarma for some inspiration!

    Serve it as a Chicken Shawarma Platter

    I like to set everything out on a tray or sheet pan making a chicken shawarma platter, including all the toppings, sides and garnishes. This way, you can DIY your own chicken shawarma plate or wrap.

    Chicken shawarma platter with all the sides and toppings.

    Serve it as a Shawarma Wrap

    Wraps the traditional way of having shawarma throughout the Middle East and elsewhere. Start with a fresh pita and slather on some toum (garlic sauce). Add some cooked meat, fresh vegetables (lettuce, tomato slices, sliced red onion), pickled turnips, and cucumber pickles. Drizzle with lemon tahini sauce.

    Carefully wrap the pita in some parchment paper for that authentic look.

    Serve it as a Bowl

    When serving homemade chicken shawarma in a bowl, start with a bed of Vermicelli rice or Mediterranean yellow rice and top with chicken pieces. You can also use cauliflower rice. Make sure to include some fresh shredded lettuce, sliced tomatoes and herbs of your choice. Sumac marinated onions, pickled turnips and pickled cucumbers are also traditional toppings.

    As for a sauce, you can add a dollop of Toum (garlic sauce), homemade hummus, shatta (Middle Eastern chili paste), Tzatziki, plain Greek yogurt, and/or tahini sauce. Sprinkle on some sumac and you’re all set.

    Serve with a side of Lebanese pita bread or Greek pita bread and French fries or Batata Harra (spicy Lebanese potatoes).

    Another option is to simply make my Authentic Fattoush salad and add the juicy chicken pieces to it. This chicken can also be added right on top of my Greek Maroulosalata recipe.

    Chicken shawarma pita wraps on a board.
    Lebanese chicken shawarma bowl with rice, lettuce, chicken, tomatoes, garlic sauce and pickles.

    Expert Tips

    • Fry it instead of baking it. Yes, the chicken thighs can be pan-fried in a large skillet or cast iron pan instead of baking. Feel free to do that if you prefer, it might even save you some time.
    • Grill it! The marinated meat is perfect for the grill. If you have access to an outdoor gas or charcoal grill, go for it! You can also use an indoor grill pan on the stove. Check out my grilled Chicken Shish Tawook recipe too!
    • Air Fry: Use your air fryer! Adjust the cooking time and temperature accordingly.
    • Use a thermometer. To avoid overcooking the chicken, you can use an instant-read thermometer. When the thermometer registers 165F in the thickest part of the chicken, it is ready.
    • Fresh is best. When buying pita in bags, make sure they are fresh and pliable. Stale pita bread will be brittle and will break if you try to use it in a wrap.

    Recipe FAQs

    Can I make Lebanese chicken shawarma in advance?

    Yes, it is possible to prepare and cook your chicken in advance and reheat it when needed. This recipe is a perfect meal prep recipe because the chicken thighs won’t dry up as quickly as the breast. You can make this recipe up to 3 days in advance.

    How should you store leftover chicken shawarma?

    Cooked chicken can be stored in the fridge for up to 3 days in an airtight container. If you have made shawarma wraps, they will store quite poorly and get soggy. This is why I recommend you let your family or guests make their own wraps, or only as many as you need.

    Can I make my own shawarma seasoning?

    Yes, there are many recipes out there. Mine uses cumin, coriander, cinnamon, paprika, garlic, turmeric, cloves and black pepper. You can easily combine shawarma spice mix with olive oil and lemon juice to make a chicken shawarma marinade.

    How are Greek Gyro and the Turkish Doner related to shawarma?

    Shawarma, Greek gyros, and doner share a common ancestry rooted in the Middle Eastern and Mediterranean tradition of cooking seasoned meat on a vertical rotisserie. Shawarma, originating in the Levant, features meats like lamb, chicken, or beef slowly cooked on a rotating spit.
    Gyro, with Greek origins, employs a similar technique, with "gyros" meaning "turn" in Greek.
    Doner kebab, hailing from Turkey, involves stacking and slow-cooking meat, and "doner" comes from the Turkish word "dönmek," meaning "to turn."
    While these dishes have regional variations, they all embrace the fundamental concept of thinly sliced, seasoned meat served in wraps or pitas, showcasing the interconnectedness of Middle Eastern and Mediterranean culinary traditions.

    Other Levantine Recipes

    • Middle Eastern Beef Shish Kebabs with yellow bell peppers, red onions, and zucchini on skewers, garnished with fresh mint and parsley. Served on a white platter with a lemon wedge and a small bowl of sauce.
      Middle Eastern Beef Shish Kebabs (with Sides)
    • Middle Eastern Style Chicken broth ingredients in a large Dutch oven with seared chicken, water, and aromatics.
      Middle Eastern Style Chicken Broth (Using Whole Chicken)
    • Platter with hashweh spiced rice with ground beef garnished with parsley and toasted nuts with a side of plain yogurt.
      Hashweh (Spiced Rice with Ground Beef)
    • Mediterranean yellow rice in a pot garnished with pine nuts and fresh parsley.
      Mediterranean Yellow Rice Recipe (with Turmeric)

    If you make this Homemade Lebanese Chicken Shawarma Recipe or any other Main Dish on Urban Farm and Kitchen, please take a moment to rate the recipe ⭐⭐⭐⭐⭐ and leave a comment below. It’s such a help to others who want to try the recipe.

    For more Urban Farm and Kitchen, follow along on Instagram, Facebook, and Pinterest, visit the Urban Farm Shop, or subscribe for new posts via email.

    Recipe Card

    Save This Recipe Form

    Save this recipe!

    Drop your email below and I'll send it to you!

    Chicken shawarma platter with all the sides and toppings.

    Homemade Lebanese Chicken Shawarma Recipe (Wrap or Bowl)

    Luay Ghafari
    You don’t need a vertical spit to make your own homemade Lebanese chicken shawarma wraps and bowls. This recipe is straightforward and uses your oven. It’s a perfect weeknight meal and comes together in very little time.
    Pair it with vermicelli rice, Lebanese pita bread, Toum (garlic sauce), Tahini Sauce, pickled turnips or shatta (chili paste).
    5 from 8 votes
    Print (Email Required) Pin Recipe Save RecipeSaved!
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Main Course
    Cuisine Levantine, Middle Eastern
    Servings 4 People
    Calories 306 kcal

    Ingredients
      

    • 1 ½ lbs Chicken thighs - Skinless, boneless
    • 1 teaspoon Ground cumin
    • 1 teaspoon Ground Coriander
    • 1 teaspoon Garlic powder
    • 1 teaspoon Smoked Paprika
    • ½ teaspoon Turmeric powder
    • ½ teaspoon Cinnamon
    • Kosher salt and black pepper
    • 3 tablespoon Fresh lemon juice - Juice of one lemon
    • 3 tablespoon Extra virgin olive oil

    Instructions
     

    • Mix. To a large bowl, add the chicken thighs, spices, lemon juice, olive oil, salt and pepper. Mix well and cover with plastic wrap.
    • Marinate. Let your chicken thighs marinate in the fridge for at least 2 hours. You can do overnight too.
    • Transfer to baking tray. Preheat your oven to 425F/220C. Transfer your chicken thighs to a parchment paper lined baking tray. Make sure the chicken is not overlapping and is in a single layer.
    • Bake. Bake the chicken thighs for 25-30 minutes. They will be ready when they reach an internal temperature of 170F.
    • Broil. To get a nice charred crust as you would have in a traditional chicken shawarma, broil the pan on high for 7-10 minutes. Keep an eye on the oven, you don’t want to burn the chicken.
    • Rest and Chop. Rest the chicken for a few minutes then chop into thin strips and transfer to a bowl. Don’t throw away the pan juices, you can drizzle them over the chicken.

    Notes

    Refer to the post above for step-by-step recipe photos and serving ideas.
    Ingredient notes:
    • Chicken: I like to use boneless, skinless chicken thighs in this recipe. They stay juicy when cooked.
    • Spices: This classic recipe uses standard pantry spices: Cumin, Coriander, Garlic powder, Paprika, Turmeric and cinnamon. If you have already made my Shawarma Spice Mix, you can use that too.
    Possible additions to the marinade: minced garlic cloves, garlic paste, chili flakes, onion powder.
    For wraps: Start with a fresh pita and slather on some toum (garlic sauce). Add some chicken, lettuce, tomato slices, pickled turnips, and cucumber pickles. Drizzle with tahini sauce.
    For bowls: Start with a bed of Vermicelli rice and top with chicken, fresh shredded lettuce, sliced tomatoes and herbs of your choice. Sumac marinated onions or simple sliced red onions, pickled turnips and pickled cucumbers are also traditional toppings.
    As for a sauce, you can add a dollop of Toum (garlic sauce), homemade hummus, shatta (middle eastern chili paste), and/or tahini sauce. Sprinkle on some sumac and you’re all set. Serve with a side of Lebanese pita bread or Greek pita bread. 
    Save this recipe by emailing it to yourself!

    Nutrition

    Calories: 306kcalCarbohydrates: 2gProtein: 33gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 162mgSodium: 154mgPotassium: 471mgFiber: 1gSugar: 0.4gVitamin A: 295IUVitamin C: 5mgCalcium: 29mgIron: 2mg
    Tried this recipe?Let us know how it was! Or Pin it!

    More Levantine Recipes

    • Baked simit on a baking sheet.
      Simit (Turkish Sesame Bread Recipe and Video)
    • A bowl of za'atar garlic knots.
      Za’atar Garlic Knots
    • Bowl of Turkish Ezme Salad.
      Turkish Ezme Recipe (Chopped Kebab Condiment and Salad)
    • A bowl of muhammara dip garnished with walnuts, pomegranate molasses and parsley.
      Muhammara (Syrian Roasted Red Pepper Walnut Dip)
    1.1K shares
    • Share
    • Email

    Comments

    1. Ashley says

      February 14, 2025 at 12:09 am

      5 stars
      This is such a delicious and easy weeknight meal. This chicken recipe is in our regular rotation now. Served with a salad recipe from this site and a grain is perfection!

      Reply
      • Luay Ghafari says

        February 14, 2025 at 12:04 pm

        Thank you so much for the feedback! So glad you like the recipe!

    2. Nee says

      January 13, 2025 at 4:53 pm

      If using shawarma spice blend, how much should I use?

      Reply
      • Luay Ghafari says

        January 14, 2025 at 11:27 am

        For this recipe, about 5 teaspoons. If you add up the total spice amounts you get 5 teaspoons.

    3. Marieke says

      September 01, 2024 at 1:11 pm

      5 stars
      Thank you so much for sharing this recipe. It was outrageously good.

      Reply
      • Luay Ghafari says

        September 07, 2024 at 7:24 am

        Glad you liked it!

    4. Aaron says

      May 04, 2024 at 9:24 pm

      5 stars
      Made the recipe tonight along with the basmati rice and vermicelli. Came out great! The whole family loved it.
      Thank you!

      Reply
      • Luay Ghafari says

        May 05, 2024 at 3:48 pm

        Thank you!

    5. Sally says

      March 15, 2024 at 10:51 am

      5 stars
      I made this for a friend and it was delicious. I then used all the lefts overs for wraps the next day and my husband said it was the best wrap he'd ever eaten! I've since made a lot of your recipes and breads .. everything has been scummy! Sally, Bristol, uk

      Reply
      • Luay Ghafari says

        March 15, 2024 at 11:05 am

        Thank you, Sally! -Luay

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Gravatar profile

    Welcome to Urban Farm and Kitchen!

    Picture of Luay G

    Hi! I'm Luay, a cook, recipe developer, gardener, educator and photographer and this is my little slice of the web! I launched Urban Farm and Kitchen as an ode to seasonal, local, garden-to-table recipes and I look forward to continue sharing my passions with you all! More about me>


    Grilling Recipes!

    • A plate of shish tawook skewers with a side salad, pickled sumac onions and garlic sauce.
      Authentic Shish Tawook (Grilled Chicken Skewers)
    • Beef kofta on a plate with a side of vegetables and drizzled with yogurt sauce.
      Beef Kofta (Spiced Ground Beef Kebabs)
    • Chicken souvlaki skewers on a platter garnished with dill, mint, sliced lemons and a side of yogurt sauce.
      Greek Chicken Souvlaki Skewers Recipe (with Sides)
    • A platter with rice, chopped salad, sumac onions and harissa chicken skewers.
      Harissa Chicken Skewers (with Sides)


    Newest Recipes!

    • A bowl of Kale Chickpea Feta Salad with chopped kale, chickpeas, cucumber, fresh mint, dill, and a creamy dressing, garnished with feta.
      Kale Chickpea Salad with Lemon Tahini Dressing
    • Grilled Joojeh Kabob chicken skewers with a golden char served on a white platter, garnished with fresh dill, cherry tomatoes, and lemon slices.
      Joojeh Kabob (Persian Saffron Chicken Kabab Recipe)
    • Tahdig Crispy Persian Rice on a platter.
      Tahdig (Crispy Persian Rice with Saffron)
    • Cucumber radish salad in a bowl garnished with feta, fresh mint and dill.
      Cucumber Radish Feta Salad

    Jpeg of book cover, Seed to Table, with a top-down view of salads on the cover.

    Seed to Table, my first book, is available for purchase worldwide!


    Featured in

    Logos of websites and publications where Urban Farm and Kitchen has been featured.

    Footer

    ↑ back to top

    Legal

    Privacy Policy & Disclosure

    Accessibility Statement

    Terms & Conditions

    Newsletter

    Sign Up!

    Contact

    Contact

    Media Kit

    At no cost to you, I may earn from qualified purchases made through affiliate links on my website. Read the Disclosure.

    Urban Farm and Kitchen operates from Toronto, Canada, the traditional territory of many nations including the Mississaugas of the Credit, the Anishnabeg, the Chippewa, the Haudenosaunee and the Wendat peoples and is now home to many diverse First Nations, Inuit and Métis peoples.

    Copyright © 2025 Urban Farm and Kitchen.  All rights reserved. The content on this website may not be copied or reproduced in any way whatsoever without prior written permission. Urban Farm and Kitchen is a registered trademark (Can).

    1112 shares
    • Share on Facebook
    • Pin it
    • Email

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required