Chicken Shawarma

Shawarma is the great Lebanese street food, and every neighborhood shop has a spinning vertical spit that perfumes the whole block. At home, the same magic happens in the oven: chicken thighs marinated overnight in a cloak of yogurt, lemon, garlic, and warm spices, roasted until the edges char and the inside stays juicy. It is equally at home in mezze or on a weeknight plate with rice and fattoush.

Spiced, juicy chicken with caramelized edges

Yogurt in the marinade does double duty — it tenderizes the meat and helps the spice crust brown into dark, savory edges that taste faintly of the rotisserie. Cumin, coriander, paprika, and a whisper of cinnamon and cardamom build that familiar, addictive aroma. Slice the chicken against the grain and stuff it into warm pita with garlic sauce, pickles, and tomatoes for the closest thing to a street-corner shawarma you can make at home. Toast the pita, warm the pickles, and do not skimp on the sauce.

Craving more? Explore all Lebanese Kitchen recipes.

Featured in our 15 quick weeknight dinners under 30 minutes. The spices here are part of a bigger story — our spice blends of the world guide.

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