Chicken Shawarma (Syrian)

Shawarma is the great street food of the Middle East, and in Syria it is a late-night institution: marinated chicken stacked on a vertical spit, shaved thin, and stuffed into warm bread with garlic sauce and pickles. This home version captures the same deep flavor with a hot skillet and the right spice blend. The secret is a yogurt marinade that tenderizes the chicken and carries the warm, smoky spices deep into the meat. No rotisserie required, just patience and a good sear.

Street-corner flavor, made at home

The chicken comes out with charred, craggy edges and a juicy, spiced interior, sliced thin so every bite soaks into the bread. Toum, the fiercely garlicky white sauce, is non-negotiable — it cuts through the richness and makes the whole thing sing. Add crunchy pickles and a squeeze of lemon, wrap it tight, and you have a perfect dinner that tastes like a midnight snack in the old city of Damascus.

Craving more? Explore all Syrian Kitchen recipes.

Syrian recipes →