Syrian
Syrian Chicken Shawarma
Thin slices of spiced, vinegar-marinated chicken are roasted hot, shaved, and tucked into Arabic bread with toum, pickles, and fries. It has the familiar Damascene balance of garlicky sauce, bright acidity, and warm shawarma spices.
Ingredients
- Boneless skinless chicken thighs300g
- Plain yogurt2 tbsp
- White vinegar2 tbsp
- Lemon juice1 tbsp
- Olive oil1 tbsp
- Garlic, crushed3 cloves
- Ground allspice1 tsp
- Ground cumin1/2 tsp
- Ground coriander1/2 tsp
- Sweet paprika1/2 tsp
- Ground cardamom1/4 tsp
- Ground cinnamon1/4 tsp
- Ground cloves1 pinch
- Salt3/4 tsp
- Black pepper1/4 tsp
- Arabic flatbread or saj bread2 large pieces
- Toum garlic sauce3 tbsp
- Syrian cucumber pickles and pickled turnips1/2 cup
- Thin fries1 cup
- Sumac1/2 tsp
Method
- Slice the chicken thighs into wide thin sheets, about 1/2 cm thick, so they cook like shaved shawarma layers.
- In a bowl, mix the yogurt, vinegar, lemon juice, olive oil, garlic, all the spices, salt, and black pepper.
- Coat the chicken thoroughly in the marinade, cover, and refrigerate for at least 4 hours, preferably overnight.
- Heat the oven to 230°C and line a small tray with foil.
- Stack the marinated chicken pieces tightly on the tray or thread them closely onto two soaked wooden skewers to form a compact shawarma block.
- Roast for 18 to 22 minutes, turning once if skewered, until the edges are browned and the chicken is cooked through.
- Rest the chicken for 5 minutes, then shave it into thin strips with a sharp knife.
- Heat a dry skillet over high heat and sear the shaved chicken for 1 to 2 minutes until the edges become crisp and slightly charred.
- Warm the Arabic bread briefly, then spread each piece with toum.
- Add the hot shawarma, pickles, pickled turnips, fries, and a pinch of sumac.
- Roll the bread tightly, pressing the seam side down, and toast in a dry pan for 1 minute per side until lightly crisp.
- Slice each wrap on the diagonal and serve immediately with extra pickles and toum.
Common questions
Can I substitute chicken breasts for thighs in Syrian chicken shawarma?
Yes, but thighs are better because they stay juicier and handle high heat well. If using breasts, slice them very thin, marinate no longer than overnight, and roast just until cooked to avoid dryness.
How long should I marinate the chicken for the best flavor?
At least 4 hours, but overnight gives the deepest flavor and best tenderness. If you’re short on time, even 1 to 2 hours will help, though the shawarma will taste less developed.
What are the most common mistakes when making this shawarma?
Cutting the chicken too thick, under-seasoning the marinade, and overcooking are the biggest mistakes. Also avoid skipping the final skillet sear, which gives the shaved chicken its crisp, shawarma-style edges.
How should I store leftover Syrian chicken shawarma?
Cool it quickly, then refrigerate in an airtight container for up to 3 to 4 days. Reheat in a hot skillet or oven to revive the edges; microwaving works, but the texture will be softer.
What’s the best way to serve Syrian chicken shawarma?
Serve it warm in Arabic bread with tahini, pickles, tomatoes, cucumber, and onions. Add fries if you like a street-food style wrap, or serve it over rice with salad for a fuller meal.