Shawarma Djaj (Chicken Shawarma) Authentic Recipe
Level: Intermediate
Total Time : 45 mins
Prep Time : 20 mins
Cook Time : 20–25 mins
Yield: 4–5 servings
Authentic Middle Eastern Style Chicken Shawarma with Toum
Enjoy tender, well-seasoned chicken with caramelized edges, wrapped in warm pita along with crisp vegetables, pickles, and creamy garlic toum. This recipe lets you make traditional shawarma flavors at home, even if you don’t have a vertical spit.
Ingredients
For marinating the chicken
- 750 g boneless, skinless chicken thighs or use boneless breast if you prefer a leaner option
- ½ cup full-fat Greek yogurt or labneh for extra creaminess
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1½ tsp ground coriande
- 1½ tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground cardamom
- ½ tsp ground cinnamon or use 1/4 tsp ground nutmeg for a different flavor
- ½ tsp ground allspice
- 1 tsp black pepper
- 1 tsp salt
- ½ tsp cayenne pepper, optional
- 1 tbsp apple cider vinegar
For serving
- 4 to 6 fresh pita breads or flatbreads
- Thinly sliced tomatoes
- Shredded lettuce
- Thinly sliced cucumber
- Pickled cucumbers or turnips
- Thinly sliced onion
- Fresh parsley
For the garlic sauce
- ½ cup mayonnaise or substitute 2 tablespoons tahini for a richer taste
- ¼ cup thick Greek yogurt
- 3 to 4 garlic cloves, finely grated
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Pinch of salt
1. Prepare The Shawarma Marinade
In a large bowl, whisk together the yogurt, lemon juice, olive oil, garlic, vinegar, and all the spices until smooth.
Cardamom, cumin, coriander, paprika, and a bit of cinnamon give the chicken its classic warm shawarma aroma.
2. Marinate The Chicken
Cut the chicken thighs into thin, even strips so the marinade covers them well. Add the chicken to the marinade and mix until every piece is coated. For best flavour, cover and refrigerate for 4 to 12 hours, or overnight.
Cover and refrigerate for at least 4 hours, preferably overnight.
Tip: For juicier shawarma with crisp edges, use chicken thighs instead of breast. The extra fat keeps the chicken moist during high heat and helps create those caramelized bits.
3. Cook For Maximum Caramelization
Heat a heavy skillet, cast-iron pan, or your Spinning Grillers vertical broiler over medium-high heat.
Add the chicken in a single layer. Don’t overcrowd the pan; cook in batches if necessary.
Cook for 4 to 5 minutes on one side, then turn and continue cooking until the chicken is fully cooked and develops deep golden-brown, caramelized edges.
To get authentic shawarma texture, let the chicken rest for a few minutes, then slice it into thin strips and return it to the hot pan or broiler for 1 to 2 minutes. This extra sear gives you the crispy edges found in shawarma shops.
4. Make The Garlic Sauce, Also Known As Toum
Combine mayonnaise, yogurt, grated garlic, lemon juice, olive oil, and salt.
Mix until smooth and creamy. Refrigerate until ready to use.
5. Assemble Your Shawarma Djaj Wrapsm
Warm the pita or flatbread until it is soft and flexible. Brush each one with a generous layer of toum, or garlic sauce.
Add juicy chicken shawarma, lettuce, tomato, cucumber, pickles, onion, parsley, and more garlic sauce for extra flavour.
- Hot shawarma chicken
- Lettuce
- Tomato
- Cucumber
- Pickles
- Onion
- Parsley
- An extra drizzle of garlic sauce
Fold the wrap tightly, cover the bottom with parchment or foil to catch any drips, and enjoy while it is still hot.
The Spinning Grillers Shawarma Secret
Tip: Don’t skip the second sear. This step gives homemade shawarma its signature crispy, roasted edge.
First, cook the marinated chicken, then slice it thinly and give it a quick second sear. This creates juicy chicken with crispy caramelized edges, similar to shawarma cooked on a rotating spit.
Serve it like a proper shawarma platter.
For a complete meal, serve the chicken with:
- Warm pita
- Garlic toum
- Lebanese-style pickle
- French fries
- Fattoush or chopped salad
- Hummus
- A sprinkle of sumac and fresh parsley for a flavourful finish
Enjoy the shawarma shop experience at home.
This chicken shawarma recipe features bold Middle Eastern spices, juicy chicken thighs, and caramelized edges. Marinate the chicken overnight for the best flavor, cook it quickly over high heat, then slice and sear it again for that classic shawarma texture.
Roll the chicken in a warm pita, dip it in creamy toum, or serve it on a platter with your favorite toppings. This homemade chicken shawarma recipe is one you’ll want to make again and again.