This Lebanese shawarma is all about tender, juicy meat packed with amazing spices. It’s easy to make and perfect for wraps or plates with your favorite toppings!
Trust me, the smell of spices while it cooks will make your mouth water. I love loading mine up with fresh veggies and a drizzle of garlic sauce—so good!
This recipe is super simple, letting you enjoy a delicious homemade shawarma in no time. You can’t go wrong serving this at your next gathering! Enjoy!
Key Ingredients & Substitutions
Chicken Thighs or Beef/Lamb: For a rich flavor, I recommend using boneless chicken thighs since they stay juicy. If you’re looking for a beefy taste, go for flank steak or lamb shoulder instead. Ground meat is an option too, but slices are more traditional.
Plain Yogurt: This helps tenderize the meat. If you’re dairy-free, try coconut yogurt or a plant-based yogurt. Just ensure it’s unsweetened to avoid affecting the flavor.
Garlic: Fresh minced garlic adds an amazing taste. If you’re in a pinch, you can use garlic powder, but fresh really elevates the dish.
Spices: Cumin and coriander are key. If you don’t have allspice, you can mix a bit of nutmeg, cinnamon, and cloves as a substitute. For more spice, add more cayenne, or use chili powder!
Olive Oil: This adds moisture and helps the spices stick. If you want, feel free to swap it for avocado oil for a different flavor profile.
How Do I Achieve Tender Meat with Perfect Marinade?
The key to tender shawarma lies in the marinading process. Here’s how to make sure your meat is succulent:
- Mix the marinade ingredients well—the yogurt really helps to break down the meat fibers.
- Make sure to massage the marinade into the meat; this ensures every piece is well-coated.
- Let it marinate at least 4 hours, or better yet, overnight. This allows the flavors to penetrate deeply.
When cooking, avoid high heat for too long. You want to sear the outside while keeping the inside juicy. For a grill, medium-high heat works best. Don’t overcrowd the pan or grill, as this can lead to steaming rather than grilling. Enjoy your cooking!
Authentic Lebanese Shawarma Recipe for Tender, Flavorful Meat
Ingredients You’ll Need:
For the Meat Marinade:
- 2 lbs boneless chicken thighs or beef/lamb slices (thinly sliced)
- 4 cloves garlic, minced
- 1/4 cup plain yogurt
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground paprika (sweet or smoked)
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1/2 tsp ground cloves (optional)
- 1/2 tsp cayenne pepper (adjust for spice preference)
- Salt and freshly ground black pepper, to taste
For Serving:
- Pita bread or flatbreads
- Fresh vegetables (tomato slices, cucumber, onion, lettuce)
- Garlic sauce (toum) or tahini sauce for drizzling
How Much Time Will You Need?
This shawarma recipe requires about 15 minutes of preparation time and at least 4 hours for marinating. If possible, let the meat marinate overnight for the best flavor. Cooking time will take around 15-20 minutes depending on your method. In total, plan for about 4 to 5 hours, mostly for marination time.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large mixing bowl, combine the minced garlic, plain yogurt, olive oil, lemon juice, ground cumin, ground coriander, paprika, turmeric, cinnamon, allspice, cloves, cayenne pepper, salt, and black pepper. Stir the ingredients together until you have a well-blended marinade.
2. Marinate the Meat:
Add the thinly sliced meat to the marinade. Use your hands to massage the marinade into the meat, ensuring all pieces are well coated. Cover the bowl with plastic wrap or a lid, and let it refrigerate for at least 4 hours, or ideally overnight. This will let the flavors soak in deeply and ensure the meat stays tender while cooking.
3. Preheat Your Cooking Surface:
When you’re ready to cook, preheat your grill, skillet, or oven to medium-high heat. If you’re using an oven, set it to 425°F (220°C) and line a baking tray with foil for easy cleanup.
4. Cook the Meat:
If you’re grilling or using a skillet, cook the marinated meat in batches for about 4-6 minutes on each side, until it’s cooked through and has beautiful charred edges. If you’re baking, spread the meat evenly on the prepared baking tray and bake for 15-20 minutes, turning halfway through to ensure even cooking.
5. Rest and Slice the Meat:
After the meat is cooked, remove it from the heat and let it rest for a couple of minutes. This helps it retain its juices. If using chicken thighs or larger cuts, you may want to slice it thinly for serving.
6. Assemble Your Shawarma:
Warm the pita or flatbreads briefly. Fill them with the savory shawarma meat, topped with your choice of fresh vegetables like tomato slices, cucumber, onion, and lettuce. Drizzle liberally with garlic sauce (toum) or tahini sauce for extra flavor.
7. Serve and Enjoy:
For a true Lebanese experience, consider adding pickles, fresh parsley, and a squeeze of lemon juice before wrapping your shawarma. Enjoy your flavorful and tender shawarma with family and friends!
Enjoy your delicious, homemade Lebanese shawarma!
Frequently Asked Questions (FAQ)
Can I Use Other Cuts of Meat for Shawarma?
Absolutely! While boneless chicken thighs are ideal, you can use cuts like beef flank steak or lamb shoulder. The key is to choose a cut that’s relatively tender and can handle marinating well.
How Do I Store Leftover Shawarma?
Leftover shawarma can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat or in the microwave. Adding a splash of water can help retain moisture while reheating.
Can I Make Shawarma Ahead of Time?
Yes! You can prepare the marinade and marinate the meat up to 24 hours in advance. Just remember to keep it covered in the fridge. You can also cook the meat ahead of time and simply warm it when ready to serve.
What Can I Serve with Shawarma?
Shawarma is often served in pita bread with fresh veggies and sauces. For a complete meal, consider pairing it with rice, a refreshing salad, or roasted vegetables on the side!
