Chicken Shawarma – Chawarma Lahme: A Taste of Lebanon

The memory still makes my mouth water: the bustling Beirut street corner, the air thick with the scent of grilling meat and warm spices, the rhythmic slicing of shawarma from a towering cone. My grandfather, a proud Lebanese immigrant, would take me there as a child. He’d point out the subtle differences in each vendor’s spice blend, a lesson in the art of transforming humble chicken into a symphony of flavor. That memory, and that taste, is what I try to recreate every time I make this recipe. It’s more than just food; it’s a connection to my heritage.

Recipe Overview

• Prep Time: 24 hours 10 minutes
• Cook Time: 10 minutes
• Total Time: 24 hours 20 minutes
• Servings: 6
• Dietary Type: Dairy-Free (can be modified), Gluten-Free

Ingredients

• 2 lbs chicken breasts
• 4 tablespoons lemon juice
• 1 tablespoon olive oil
• 3 garlic cloves
• 3 tablespoons yoghurt (dairy or non-dairy)
• 1 teaspoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon pepper
• ½ – 1 teaspoon salt (or to taste)

Equipment Needed

• Bowl or container for marinating
• Knife
• Cutting board
• Large skillet or frying pan

Instructions

1. Begin by preparing the chicken. Cut the chicken breasts (or use pre-cut white chicken meat) into long, slim strips. Then, cut those strips into lengths that are approximately one inch long. Aim for pieces that are uniform in size for even cooking.

2. Place the cut chicken pieces into a bowl or suitable container.

3. Now, prepare the marinade. Add the lemon juice (or white vinegar if you prefer a tangier flavor), olive oil, crushed and diced garlic, yoghurt, tomato paste, salt, pepper, ground cumin, and ground coriander to the bowl with the chicken.

4. Thoroughly combine all the ingredients, ensuring that the chicken is well coated with the marinade.

5. Cover the bowl or container tightly and place it in the refrigerator. Allow the chicken to marinate for 24 hours. This extended marinating time is crucial for the flavors to fully develop and penetrate the chicken, resulting in a more flavorful and tender shawarma.

6. The following day, remove the chicken pieces from the marinade and drain them well. Discard the marinade.

7. Heat a large skillet or frying pan over medium-high heat.

8. Add the chicken pieces to the hot skillet. Be careful not to overcrowd the pan; work in batches if necessary to ensure even cooking.

9. Sauté the chicken pieces for approximately 10 minutes, stirring frequently, until they are cooked through and lightly browned. The internal temperature of the chicken should reach 165°F (74°C). If the chicken starts to dry out, add a tablespoon of water or olive oil to the pan.

10. Serve the chicken shawarma hot.

Expert Tips & Tricks

• Spice it up: For a spicier shawarma, add a pinch of cayenne pepper or a dash of hot sauce to the marinade.

• Yoghurt selection: Opt for full-fat yoghurt for the richest flavor and most tender results. If using non-dairy yoghurt, ensure it’s unsweetened and unflavored.

• Meat Alternatives: You can use chicken thighs as an alternative for a richer, more flavourful result due to their higher fat content.

• Marinating Shortcuts: If you’re short on time, marinate for at least 4 hours. While 24 hours is ideal, even a few hours will enhance the flavor.

• Perfect Sautéing: Don’t overcrowd the pan when sautéing. This lowers the temperature and causes the chicken to steam instead of brown.

• Don’t Burn the Garlic: Crushed garlic can easily burn and turn bitter when sautéing. Be mindful of the heat and consider adding the garlic a minute or two after you start the chicken to avoid burning.

Serving & Storage Suggestions

Serve the chicken shawarma hot as part of a mezze platter, alongside hummus, baba ghanoush, and pita bread. It’s also fantastic in sandwiches or pita wraps, accompanied by thinly sliced onions, deseeded tomato, and any other crudités, or pickled crudités. Top with a drizzle of tahini sauce or garlic sauce for an extra layer of flavor.

Leftover chicken shawarma can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat, or microwave in short intervals until heated through. You can also freeze the chicken shawarma for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	292.7 kcal	N/A
Calories from Fat	N/A	51%
Total Fat	16.7 g	25%
Saturated Fat	4.5 g	22%
Cholesterol	97.8 mg	32%
Sodium	300.8 mg	12%
Total Carbohydrate	2.2 g	0%
Dietary Fiber	0.3 g	1%
Sugars	0.7 g	2%
Protein	32.1 g	64%

Variations & Substitutions

• Lamb Shawarma: Substitute lamb for chicken for a richer, more traditional flavor.

• Vegan Shawarma: Use marinated seitan or tempeh in place of chicken for a vegan option.

• Spicy Shawarma: Add harissa paste or chili flakes to the marinade for extra heat.

• Herb Variations: Experiment with different herbs, such as fresh parsley, mint, or dill, to add a fresh dimension to the dish. Add them when serving for the best flavor.

• Citrus Zest: Add lemon zest to the marinade along with the lemon juice for a deeper citrus flavor.

FAQs (Frequently Asked Questions)

Q: Can I use dried herbs instead of fresh?
A: While fresh herbs are ideal, dried herbs can be used in a pinch. Use about 1 teaspoon of each dried herb in place of 1 tablespoon of fresh.

Q: What is the best way to prevent the chicken from drying out during cooking?
A: Do not overcrowd the pan, and avoid overcooking. Sauté until just cooked through to prevent dryness.

Q: Can I make this recipe ahead of time?
A: Yes, the chicken can be marinated for up to 24 hours. Cook it right before serving.

Q: What kind of yoghurt should I use?
A: Full-fat plain yoghurt is recommended for the best flavor and texture. Greek yoghurt also works well.

Q: Can I grill the chicken instead of sautéing it?
A: Yes, grilling is a great option! Make sure the grill is clean and lightly oiled. Grill the chicken over medium heat until cooked through.

Final Thoughts

Chicken Shawarma isn’t just a dish; it’s a journey. It’s a journey back to those bustling Beirut streets of my childhood, and a journey into a world of rich, aromatic flavors. I encourage you to try this recipe and create your own memories. Don’t be afraid to experiment with the spices and make it your own. Share your creations, and let’s celebrate the vibrant taste of Lebanese cuisine together. Perhaps pair your shawarma with a refreshing mint lemonade or a crisp Lebanese beer for the full experience.