Introduction
What to expect
Middle Eastern-spiced chicken roasted until tender and served with pita, tahini, and pickles.
The story
Behind the recipe
Shawarma is a popular Middle Eastern dish that originated during the Ottoman Empire in the 19th century, specifically in the Levant. The cooking technique involves stacking marinated meat—traditionally lamb or mutton, but also chicken, turkey, beef, and veal—on a vertical spit, slowly rotating and roasting it. The term "shawarma" derives from the Arabic shāwarmā, a rendition of the Turkish çevirme, meaning turning. This dish influenced adaptations worldwide, notably tacos al pastor in Mexico, introduced by Lebanese immigrants. Shawarma remains a staple across the Arab world, Israel, and beyond.
Method
Instructions
-
1
Whisk yogurt, lemon juice, garlic, spices, and olive oil into a marinade.
-
2
Coat chicken thighs thoroughly and marinate for at least 2 hours.
-
3
Arrange chicken on a baking sheet and roast at 200C until browned and cooked through.
-
4
Let rest briefly, then slice thinly against the grain.
-
5
Warm pita bread in a dry pan or oven.
-
6
Stack chicken in pita with shredded lettuce, tomato, pickles, and tahini sauce.
-
7
Roll tightly and serve with extra sauce and pickled turnips.
Adaptations