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Meat, Maghreb and Middle East

Homemade chicken shawarma in Lebanese flatbread

Homemade chicken shawarma is a Lebanese style dish for 4 people, ready in 50 minutes, easy to make, for about €2.60 per person. Chicken marinated in spices roasts in a hot oven, then gets a quick sear in a skillet to bring back that grilled, shaved shawarma texture, before being rolled in Lebanese flatbread with garlic sauce, pickles, and tomatoes.

Tonight, homemade shawarma, chicken marinated in spices that we roast then slice thin, rolled in Lebanese flatbread with garlic sauce and pickles.

Homemade chicken shawarma in Lebanese flatbread
Total time
50 min
Difficulty
Easy
Cost per person
€2.60
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

There's no vertical spit here, but you get the same result, chicken scented with paprika, cumin, cinnamon, and turmeric, charring at the edges as it roasts. The quick skillet sear right before serving makes all the difference, it brings back that crispy shaved texture you want in real shawarma, while the yogurt in the marinade keeps the meat tender inside.

This is a dish the whole table enjoys, kids love the handheld rolled flatbread, adults appreciate the garlic sauce and the bright hit of lemon. Mon Chou built this for a weeknight, you can marinate the chicken in the morning and the rest comes together fast once you're home.

The ingredients

4 people

Butcher

  • boneless chicken thighs 800 g

Dairy

  • plain yogurt 150 g

Fruits and vegetables

  • lemon 1
  • garlic 6 cloves
  • tomatoes 2

Pantry

  • paprikaoften in the pantry 2 tsp
  • ground cuminoften in the pantry 2 tsp
  • cinnamonoften in the pantry 1 tsp
  • turmericoften in the pantry 1 tsp
  • pickles 8
  • oiloften in the pantry 6 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Bakery

  • Lebanese flatbread 4

Allergens Gluten, Lactose

The step by step recipe

  1. Mix the yogurt, lemon juice, three crushed garlic cloves, the spices, salt, pepper, and two tablespoons of oil, then marinate the chicken. 1 h 30

    The longer the marinade sits, the more tender the chicken becomes.

  2. Spread the chicken on a baking sheet and roast it in the oven at 230°C, flipping it once. 25 min

    The high heat gives you nicely charred edges.

  3. Make the garlic sauce by blending three garlic cloves with the lemon juice and the rest of the oil drizzled in. 5 min

    Add a spoonful of yogurt for a milder sauce.

  4. Slice the chicken thinly and sear it for two minutes in a hot skillet. 3 min

    This skillet step recreates the crust of real shawarma.

  5. Spread the sauce on the flatbread, top with chicken, pickles, and tomatoes, then roll it up tight.

    Fold the bottom of the flatbread before rolling so the juices don't leak out.

Our tips to get it right

  • Crush the garlic cloves for the marinade well, raw garlic that's too sharp can overpower the spices.
  • Start with a very hot baking sheet so the chicken begins to char from the first few minutes in the oven.
  • Warm the flatbread for a few seconds in a dry skillet before filling it, it rolls better and won't crack.

The variations

  • Swap the chicken for turkey cutlets, the marinade and cooking time stay the same.
  • For a vegetarian version, use portobello mushrooms or marinated halloumi roasted the same way.
  • For kids, serve everything separately, chicken, flatbread, sauce, and vegetables, and let them build their own wrap.

What to serve it with

  • A cucumber and fresh mint salad
  • Oven baked sweet potato fries
  • Iced mint tea

Storage

The cooked marinated chicken keeps for 2 days in the fridge in a sealed container. It freezes well once roasted, before the skillet sear. Reheat the chicken in a skillet or oven so it gets its charred edges back before filling the flatbread.

Questions about this dish

Can you prepare the marinade ahead of time?

Yes, you can marinate the chicken the night before. The longer it marinates, the more tender it gets, up to 24 hours.

Can you use a different bread?

A flour tortilla or an opened pita work well if you can't find Lebanese flatbread. It's a bit less flexible to roll but the taste stays close.

Why sear the chicken in a skillet after roasting?

This quick sear recreates the charred, shaved crust typical of spit roasted shawarma. Without it, the chicken still tastes good but the edges are less crisp.

Is this dish very spicy?

No, the paprika, cumin, cinnamon, and turmeric add warmth and flavor without heat. You can add chili powder if you want to spice up the marinade.

How long does it take to make a homemade chicken shawarma in Lebanese flatbread?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a homemade chicken shawarma in Lebanese flatbread?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a homemade chicken shawarma in Lebanese flatbread cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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