Lebanese Shawarma Recipe: The Juiciest, Most Flavorful Wrap You’ll Ever Make
Few dishes in the world can compete with the irresistible aroma and depth of flavor of Lebanese shawarma. Born in the streets of the Levant and perfected over generations, shawarma is more than just a wrap—it’s a celebration of spices, texture, and balance. Thin slices of marinated meat, slowly cooked until juicy and fragrant, wrapped in warm flatbread with garlic sauce, pickles, and fresh vegetables… one bite and you understand why shawarma is legendary.
This recipe brings authentic Lebanese flavors into your kitchen using simple equipment, while preserving the soul of traditional shawarma. Whether you choose chicken or beef, this guide ensures maximum juiciness, bold seasoning, and a wrap that rivals your favorite Middle Eastern restaurant.
What Makes Lebanese Shawarma Special?
Lebanese shawarma stands out for its complex spice blend, generous marination time, and the iconic toum (Lebanese garlic sauce). Unlike fast-food versions, authentic shawarma is layered with flavor: warm spices like cumin and cinnamon, tangy lemon, creamy garlic, crunchy pickles, and soft bread that holds everything together.
Ingredients (Serves 4–6)
For the Shawarma Marinade
- 1 kg (2.2 lbs) boneless chicken thighs or beef sirloin/flank steak
- 4 cloves garlic, finely grated
- 3 tablespoons plain yogurt
- 3 tablespoons olive oil
- Juice of 1 large lemon
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper (optional, for heat)
- 1½ teaspoons salt
- 1 teaspoon freshly ground black pepper
For the Toum (Lebanese Garlic Sauce)
- 1 cup garlic cloves, peeled
- 1½ cups neutral oil (sunflower or canola)
- Juice of 1–2 lemons
- 1 teaspoon salt
- 2 tablespoons ice-cold water
For Assembly
- Lebanese pita or saj bread
- Dill pickles or pickled turnips
- Thinly sliced tomatoes
- Thinly sliced onions
- Fresh parsley (optional)
Step 1: Prepare the Meat
If using chicken, slice the thighs into long strips about 1–2 cm thick. For beef, slice very thinly against the grain. Thin slicing is essential—it allows the marinade to penetrate deeply and ensures quick, even cooking.
Step 2: Make the Marinade
In a large bowl, combine yogurt, olive oil, lemon juice, garlic, and all spices. Mix until smooth and fragrant. Add the meat and massage the marinade thoroughly into every piece. Cover and refrigerate for at least 4 hours, but preferably overnight. This long marination is the secret to ultra-juicy shawarma.
Tip: The yogurt tenderizes the meat while the spices infuse it with warmth and complexity.
Step 3: Prepare the Toum (Garlic Sauce)
Toum is the heart of Lebanese shawarma. It should be fluffy, white, and intensely garlicky.
- Place garlic and salt in a food processor.
- Pulse until finely minced.
- With the processor running, slowly drizzle in the oil in a thin stream, alternating with lemon juice.
- Add ice water as needed to keep the mixture light and emulsified.
The result should be a thick, airy sauce similar to mayonnaise but far more flavorful. Refrigerate until ready to use.
Step 4: Cook the Shawarma
Stovetop Method (Recommended)
Heat a large cast-iron skillet or heavy pan over high heat. Add a small drizzle of oil. Cook the meat in batches—do not overcrowd the pan.
Let the meat sear without moving for 2–3 minutes until deeply browned, then flip and cook another 2–3 minutes. You want crispy edges while keeping the inside juicy.
Oven Method (Optional)
Spread marinated meat on a lined baking tray. Roast at 220°C (430°F) for 20–25 minutes, flipping once. Finish under the broiler for 3–5 minutes for charred edges.
Step 5: Rest and Slice
Once cooked, let the meat rest for 5 minutes, then slice thinly if needed. This step locks in the juices and improves texture.
Step 6: Assemble the Shawarma Wrap
Warm the pita or saj bread until soft and pliable. Spread a generous layer of toum down the center. Add hot shawarma meat, followed by pickles, tomatoes, onions, and a sprinkle of parsley.
Roll tightly, folding in the sides to keep everything contained. For extra authenticity, lightly toast the wrap in a dry pan until golden and crisp.
Serving Suggestions
- Serve with French fries inside the wrap (a popular Lebanese street-food style).
- Add a side of fattoush or tabbouleh.
- Pair with mint lemonade or ayran for a refreshing contrast.
Pro Tips for the Best Shawarma Ever
- Chicken thighs are juicier than breasts—don’t substitute if you want the best texture.
- Let the meat char slightly; those crispy bits add incredible flavor.
- Toum can be made days ahead and keeps well refrigerated.
- Avoid sauces like mayo or ketchup—authentic shawarma relies on garlic sauce and pickles for balance.
Final Thoughts
Lebanese shawarma is a masterclass in flavor harmony: spicy, tangy, garlicky, juicy, and comforting all at once. With this recipe, you’re not just making a sandwich—you’re recreating a beloved street food that has traveled the world while keeping its roots firmly in Lebanese tradition.