Authentic Chicken Shawarma with Lebanese Garlic Toum Sauce
A step‑by‑step guide to making restaurant‑style chicken shawarma at home using a baharat spice blend, a juicy yogurt‑based marinade, and a creamy Lebanese garlic toum sauce. Served with fresh parsley, pickled onions, lettuce, tomatoes, red cabbage, olives and warm flatbread.
MediumLebaneseServes 4
Printable version with shopping checklist
Source Video
2h 52m
Prep
1h 15m
Cook
30m
Cleanup
4h 37m
Total
Cost Breakdown
Total cost:$23.42
Per serving:$5.86
Critical Success Points
- • Toasting and grinding the whole spices for baharat
- • Marinating the chicken for at least 2 hours
- • Creating a stable emulsion for the garlic toum
- • Cooking the chicken to an internal temperature of 75 °C (165 °F)
Safety Warnings
- • Handle raw chicken with separate cutting board and wash hands thoroughly to avoid cross‑contamination.
- • The air fryer becomes extremely hot; use oven mitts when inserting or removing the skewer.
- • When making toum, add oil slowly to prevent the emulsion from breaking and to avoid splattering hot oil.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish
Main CourseFrenchMedium
Whipped Crumb Pumpkin Pudding
DessertAmericanMedium
Meatball Smash Burger (Meatball Sub in Burger Form)
Main CourseItalian‑AmericanMedium
Copycat Italian Herb and Cheese Sub Buns
BreadItalianMedium
Classic Italian Lasagna
Main CourseItalianMedium
Creamy Cajun Chicken Pasta
American (Cajun-inspired)Medium