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Shawarma is a dish that has transcended its origins to become one of Lebanon‘s most beloved street foods, a culinary icon that has found its way into hearts and kitchens around the world.
It’s a celebration of marinated meat, slowly roasted on a vertical spit, shaved off into thin slices, and typically served in a warm flatbread or pita. Shawarma’s rich, aromatic flavours come from a unique blend of spices, making every bite a journey through the bold and vibrant tastes of Lebanese cuisine.
Want to dive deeper into Lebanese Cuisine? Don’t miss our post on 26 Traditional Lebanese Foods to Try
What Is Shawarma?
Shawarma is a traditional Lebanese dish made from seasoned slices of meat, usually lamb, beef, or chicken, that are marinated for hours in a mixture of spices, herbs, and sometimes yogurt or lemon juice.
The meat is stacked in a vertical rotisserie and slowly cooked as it turns, resulting in tender, juicy layers infused with deep, savoury flavours. As the outer layer of meat becomes golden and crispy, it’s thinly shaved off and served in a variety of ways.
In Lebanon, shawarma is often wrapped in flatbread or served on a plate alongside pickles, garlic sauce (known as toum), and fresh vegetables. Whether you’re enjoying it as a quick snack from a street vendor or as part of a larger meal, shawarma offers a burst of savoury goodness in every bite.
Ingredients and Taste
What makes shawarma truly special is the careful combination of ingredients that go into both the marinade and the final dish. The marinade typically consists of garlic, cumin, coriander, paprika, cinnamon, and a hint of ground cloves, all of which contribute to shawarma’s distinctive taste.
Depending on the region or family recipe, other spices like turmeric, cardamom, or sumac might also be used, adding further complexity. For chicken shawarma, yogurt or lemon juice is often added to the marinade, lending a tangy note that balances the richness of the meat.
When it comes to taste, shawarma is a masterpiece of contrasts. The meat, slowly roasted, develops a smoky, charred flavour on the outside while remaining tender and juicy within. The spices create layers of warmth and subtle heat, with each bite offering a harmonious blend of savoury, tangy, and slightly sweet undertones.
Paired with the sharpness of pickled vegetables and the creamy, garlicky toum, shawarma delivers a bold yet balanced flavour profile that makes it hard to resist.
A Taste of History
Shawarma has a rich history that spans centuries and cultures, with its roots tracing back to the Levant and Ottoman Empire. In Lebanon, shawarma became a cornerstone of street food culture, where vendors set up rotisseries to serve the bustling crowds.
The cooking technique, slowly roasting meat on a vertical spit, is believed to have been influenced by Turkish doner kebab, but shawarma developed its own unique identity thanks to the distinct spice blends and serving styles of the region.
Over time, shawarma evolved into one of Lebanon’s most iconic dishes, loved for its convenience, flavour, and versatility. It became a symbol of communal eating, enjoyed at family gatherings, social events, and casual outings.
Whether served in a humble pita wrap or plated with a full array of sides, shawarma always reflects the heart of Lebanese culinary tradition, a love for fresh ingredients, bold spices, and food that brings people together.
How to Make Lebanese Shawarma (Rotisserie Meat Wrap)
Lebanese shawarma is a beloved street food classic known for its richly spiced, thinly sliced meat wrapped in warm flatbread with creamy garlic sauce and tangy pickles. The process begins with marinating the meat in aromatic spices and finishes with a satisfying, flavour-packed wrap. See the recipe card at the bottom for printable directions
Ingredients
For the Shawarma Marinade
- 800 g boneless chicken thighs or beef sirloin, thinly sliced
- 3 tbsp plain yoghurt
- 3 tbsp olive oil
- 3 garlic cloves, crushed
- 2 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground paprika
- ½ tsp ground cinnamon
- ½ tsp ground turmeric
- ¼ tsp ground cloves
- 1 tsp salt
- ½ tsp black pepper
For the Garlic Sauce (Toum)
- 6 garlic cloves
- 100 ml neutral oil (such as sunflower oil)
- 1 tbsp lemon juice
- 1 tbsp ice water
- Pinch of salt
For Assembly
- 4 large Lebanese flatbreads or pitas
- Pickled cucumbers and turnips
- Sliced tomatoes and lettuce (optional)
Cooking Instructions
Step 1: Prepare the marinade
In a large bowl, whisk together yoghurt, olive oil, lemon juice, and crushed garlic. Stir in all the spices until a smooth paste forms. This blend of warm, aromatic spices defines the authentic Lebanese shawarma flavour.
Step 2: Marinate the meat
Add the sliced meat to the marinade, coating each piece thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavours to penetrate deeply. Proper marination is key for tenderness and rich taste.
Step 3: Preheat and prepare for cooking
Preheat your oven to 220°C (200°C fan). If using a rotisserie attachment, preheat according to instructions. For an oven method, line a baking tray with foil and place a wire rack on top for even heat circulation.
Step 4: Roast or grill the meat
Spread the marinated meat on the rack in a single layer. Roast for 25 to 30 minutes, turning once midway through, until the edges are slightly crisp and caramelised. For an authentic smoky touch, grill over charcoal for a few minutes after roasting.
Step 5: Rest and slice
Allow the cooked meat to rest for 5 minutes before slicing. This helps retain the juices and makes the texture more succulent. Keep warm while preparing the sauce and bread.
Step 6: Make the garlic sauce (Toum)
In a food processor, blend garlic and salt until finely minced. With the motor running, slowly drizzle in the oil, alternating with lemon juice and ice water, until the sauce becomes creamy and thick. Adjust salt to taste.
Step 7: Warm the bread
Heat the flatbreads or pitas briefly in a dry pan or oven until soft and pliable. This step prevents tearing during wrapping and enhances flavour.
Step 8: Assemble the wraps
Spread a generous layer of garlic sauce over each bread. Add slices of shawarma meat, followed by pickles, tomatoes, and lettuce if using. Roll tightly from one side, tucking in the ends to form a neat wrap.
Step 9: Seal and crisp (optional)
For extra texture, briefly toast the wrapped shawarma in a hot dry pan for 1 minute on each side until lightly golden. This step helps seal the wrap and adds a slight crunch.
Step 10: Serve and enjoy
Cut the shawarma in half and serve immediately with extra toum or a side of chips. The combination of juicy meat, creamy garlic, and tangy pickles captures the heart of Lebanese cuisine.
Variations and Substitutions
- Meat options: Replace chicken or beef with lamb for a richer, more traditional taste.
- Yoghurt alternative: Use labneh or a mix of vinegar and olive oil if plain yoghurt is unavailable.
- Spice adjustment: Add a pinch of chilli powder for a spicier profile.
- Garlic sauce alternative: Use mayonnaise blended with crushed garlic and lemon if you do not have a food processor for traditional toum.
Cooking Tips for Perfect Shawarma
- Marinate the meat overnight for the most authentic depth of flavour.
- Slice meat thinly against the grain for tenderness.
- Do not overcrowd the baking tray; air circulation helps crisp the edges.
- Use metal skewers and roast vertically if you wish to mimic the rotisserie effect.
- Serve immediately after wrapping to preserve warmth and texture.
Lebanese Shawarma (Rotisserie meat wrap)
Ingredients
For the Shawarma Marinade
- 800 g boneless chicken thighs or beef sirloin thinly sliced
- 3 tbsp plain yoghurt
- 3 tbsp olive oil
- 3 garlic cloves crushed
- 2 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground paprika
- ½ tsp ground cinnamon
- ½ tsp ground turmeric
- ¼ tsp ground cloves
- 1 tsp salt
- ½ tsp black pepper
For the Garlic Sauce (Toum)
- 6 garlic cloves
- 100 ml neutral oil such as sunflower oil
- 1 tbsp lemon juice
- 1 tbsp ice water
- Pinch of salt
For Assembly
- 4 large Lebanese flatbreads or pitas
- Pickled cucumbers and turnips
- Sliced tomatoes and lettuce optional
Instructions
- In a large bowl, whisk together yoghurt, olive oil, lemon juice, and crushed garlic. Stir in all the spices until a smooth paste forms. This blend of warm, aromatic spices defines the authentic Lebanese shawarma flavour.
- Add the sliced meat to the marinade, coating each piece thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavours to penetrate deeply. Proper marination is key for tenderness and rich taste.
- Preheat your oven to 220°C (200°C fan). If using a rotisserie attachment, preheat according to instructions. For an oven method, line a baking tray with foil and place a wire rack on top for even heat circulation.
- Spread the marinated meat on the rack in a single layer. Roast for 25 to 30 minutes, turning once midway through, until the edges are slightly crisp and caramelised. For an authentic smoky touch, grill over charcoal for a few minutes after roasting.
- Allow the cooked meat to rest for 5 minutes before slicing. This helps retain the juices and makes the texture more succulent. Keep warm while preparing the sauce and bread.
- In a food processor, blend garlic and salt until finely minced. With the motor running, slowly drizzle in the oil, alternating with lemon juice and ice water, until the sauce becomes creamy and thick. Adjust salt to taste.
- Heat the flatbreads or pitas briefly in a dry pan or oven until soft and pliable. This step prevents tearing during wrapping and enhances flavour.
- Spread a generous layer of garlic sauce over each bread. Add slices of shawarma meat, followed by pickles, tomatoes, and lettuce if using. Roll tightly from one side, tucking in the ends to form a neat wrap.
- For extra texture, briefly toast the wrapped shawarma in a hot dry pan for 1 minute on each side until lightly golden. This step helps seal the wrap and adds a slight crunch.
- Cut the shawarma in half and serve immediately with extra toum or a side of chips. The combination of juicy meat, creamy garlic, and tangy pickles captures the heart of Lebanese cuisine.
