Authentic Chicken Shawarma with Lebanese Garlic Toum Sauce

Ingredients

• 1.5 kg Boneless skinless chicken thighs (Cut into uniform strips for even cooking)
• 200 ml Plain yogurt (Full‑fat works best for tenderness)
• 6 cloves Garlic cloves (for marinade) (Crushed)
• 1 large Fresh lemon (Zest and juice)
• 1 tbsp White vinegar
• 2 tbsp Tomato paste
• 1 tbsp Roasted red chili paste (Adds depth and heat)
• 2 tbsp Baharat spice mix (Homemade (see sub‑ingredients))
• 1 tsp Ground red chili powder
• 1 tsp Turmeric powder
• 1 tsp Ground ginger
• 1 tsp Onion powder
• 1 tsp Smoked paprika
• 1 tsp Sugar
• 1 tsp Salt
• 2 tbsp Sunflower oil (for marinade) (Neutral oil)
• 1 tsp Ground cardamom (Part of baharat)
• ½ tsp Ground cloves (Part of baharat)
• ½ tsp Ground nutmeg (Part of baharat)
• 1 tsp Ground cinnamon (Part of baharat)
• 1 tsp Cumin powder (Part of baharat)
• 1 tsp Coriander powder (Part of baharat)
• ½ tsp Ground black pepper (Part of baharat)
• 4 cloves Garlic cloves (for toum) (Peeled, green sprout removed)
• ½ tsp Salt (for toum)
• 2 tbsp Lemon juice (for toum) (Freshly squeezed)
• 120 ml Sunflower oil (for toum) (Add slowly to form emulsion)
• ½ cup Fresh parsley (Chopped)
• ¼ cup Pickled red onions
• 4 large Lettuce leaves (Whole leaves for wrapping)
• 2 medium Tomatoes (Diced)
• ½ cup Red cabbage (Shredded)
• ¼ cup Kalamata olives (Sliced)
• ¼ cup Pickles (cucumber) (Sliced)
• a pinch Chili flakes
• 4 pieces Flatbread (Arabic pita or laffa) (Warm before serving)

Instructions

1. Toast whole spices for baharat

   Heat a dry skillet over medium heat. Add whole cardamom, cloves, nutmeg, cinnamon, cumin, coriander, and black pepper. Toast, stirring constantly, until fragrant (about 2‑3 minutes).

   Time: PT5M

2. Grind toasted spices

   Transfer the toasted spices to a spice grinder or mortar & pestle and grind to a fine powder.

   Time: PT3M

3. Combine baharat mix

   Mix the ground cardamom, cloves, nutmeg, cinnamon, cumin, coriander, and black pepper together in a small bowl. Set aside.

   Time: PT2M

4. Prepare the yogurt‑marinade

   In the large mixing bowl combine plain yogurt, crushed garlic, lemon juice, white vinegar, tomato paste, roasted red chili paste, 2 tbsp baharat, red chili powder, turmeric, ginger powder, onion powder, smoked paprika, sugar, salt, and sunflower oil. Whisk until smooth.

   Time: PT10M

5. Cut and coat the chicken

   Slice the chicken thighs into uniform strips (about 1‑2 cm wide). Add the pieces to the bowl with the marinade, toss to coat evenly.

   Time: PT5M

6. Marinate the chicken

   Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight.

   Time: PT2H

7. Make Lebanese garlic toum

   Place peeled garlic cloves and ½ tsp salt in the blender. Blend until a smooth paste forms. Add lemon juice and blend briefly. With the blender running, slowly drizzle in sunflower oil until a thick, glossy emulsion develops. Finish with the remaining lemon juice and blend a few more seconds.

   Time: PT10M

8. Thread chicken onto rotisserie skewer

   Remove chicken from the fridge. Using a small knife, pierce a tiny hole in the center of each strip to help the skewer pass through. Thread the strips onto the rotisserie skewer, spacing them evenly.

   Time: PT5M

9. Pre‑heat the air fryer

   Set the air fryer to 200 °C and let it pre‑heat for about 5 minutes.

   Time: PT5M

   Temperature: 200°C

10. Cook the chicken on rotisserie

    Insert the loaded skewer into the air fryer’s rotisserie slot. Cook for 40‑45 minutes, or until the internal temperature reaches 75 °C (165 °F).

    Time: PT45M

    Temperature: 200°C

11. Rest the cooked chicken

    Remove the skewer, transfer the chicken to a cutting board and let it rest for 10‑15 minutes before slicing.

    Time: PT15M

12. Slice the rested chicken

    Using a sharp knife, slice the chicken into thin strips across the grain.

    Time: PT5M

13. Prepare the salad toppings

    Chop fresh parsley, dice tomatoes, shred red cabbage, slice pickled onions, and arrange olives and pickles in small bowls.

    Time: PT10M

14. Warm the flatbreads

    Heat a dry skillet over medium‑high heat. Place each flatbread on the skillet for about 30‑45 seconds per side until lightly toasted.

    Time: PT2M

15. Assemble the shawarma

    Lay a warm flatbread on a plate. Spread a generous spoonful of garlic toum, add lettuce, parsley, pickled onions, tomatoes, red cabbage, olives, and pickles. Top with sliced chicken, drizzle more toum, sprinkle chili flakes, and fold the bread over the fillings.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g