Chicken Shawarma has typically remained a restaurant dish.  However we have learned a few tricks that can bring you the beautiful flavor of Chicken Shawarma home without the need of such roasters.


2.5 lbs of thinly cut skinless boneless chicken breast

½ cup of lemon juice

2 tablespoons of tomato sauce

4 tablespoons of plain (Greek) yogurt

3 tablespoons of white vinegar

1 head of garlic, crushed

2 tablespoons of olive oil

1 to 1.5 teaspoons of salt (or to taste)

½ teaspoon of ground oregano (or thyme)

1 teaspoon of paprika

½ teaspoon of ginger powder (optional)

A pinch of nutmeg powder6026068290_9130c4371e_b-1Instructions:

Rinse the boneless chicken breasts with fresh cold water then cut horizontally into thinner cuts of about ½ inch (each breast could possibly be split into 2 slices depending on thickness).

Mix all ingredients in a blender, add to a bowl and mix well with the chicken, cover and let marinate in the fridge overnight.

When ready, grill the marinated chicken using a Panini/George Forman grill for about 15 minutes on medium heat. You can also cook the chicken on a BBQ grill if so you wish.

Once cooked, shred the chicken thinly as in the photo and it’s now ready to be wrapped into a Shawarma Sandwich. Spread the chicken shreds along the diameter of pita bread, spread a bit of Lebanese Garlic paste, add some salty cucumber pickles, some French fries, and some grilled tomatoes, roll and enjoy.


Try marinating a mix of 75% chicken breast and 25% skinless boneless chicken thighs. The fat in the thighs gives the chicken a nice kick when grilled. Add grilled tomatoes in the sandwich instead of raw tomatoes Some restaurants add French fries in the sandwich, others add a cabbage/mayo salad to the sandwich. Baking or broiling in the oven will rid the chicken of its juice and must be avoided if possible.