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chicken shawarma

Chicken Shawarma

Lebanese chicken shawarma marinade

Course Main Course
Cuisine Lebanese
Keyword Chicken, Easy, Healthy
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4
Author Zaatar and Zaytoun


  • 500 g of chicken breast sliced into thin strips
  • A squeeze of ketchup 1-2 tbsp
  • 1-2 tbsp white vinegar
  • 2 tbsp yoghurt
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 1/4 tsp white pepper
  • 1/4 tsp cumin
  • 1/4 tsp seven spice
  • 1/2 tsp of salt
  • Juice of 1/2 a lemon
  • Drizzle of regular olive oil 1-2 tbsp


  1. In a mixing bowl add the chicken strips, yoghurt, vinegar, lemon juice, salt and spices along with a drizzle of regular olive oil

  2. Cover and leave to marinade in the fridge overnight or at least a few hours beforehand
  3. Before you cook the chicken, take it out of the fridge for half an hour to let it rest. Set the oven to 200C (390F)
  4. Transfer the chicken pieces to a wide non stick pan and add a final drizzle of olive oil
  5. Bake in the oven for ten minutes on high then reduce the heat to 180C (350F) turning the chicken pieces every ten minutes or so

  6. Serve either in a wrap with fresh Lebanese flatbreads, chips, garlic sauce and spicy pickles