Chicken Shawarma

DifficultyIntermediatePrep Time1 hr 5 minsCook Time45 mins

Classic Shawarma:

2.50 kg Chicken Legs

200 g Greek Yogurt

120 ml Lemon (Juice)

60 ml Vegetable Oil

2 tsp Salt (Optional)

2 tbsp Coriander Seeds

1 tbsp Cumin Seeds

12 Cardamom Pods

7 Cloves

2 sticks Cinnamon

1 tsp Black Peppercorn

2 tsp Paprika

2 tsp Onion Powder

8 cloves Garlic

35 g Fresh Ginger

To brine:

2 Lemons (Juice)

2 tbsp Salt

Water (Enough to Submerge)

Moroccan Shawarma:

2.50 kg Chicken Legs

120 ml Lemon (Juice)

60 ml Olive Oil

2 tsp Salt (Optional)

2 tbsp Coriander Seeds

2 sticks Cinnamon

1 tsp Black Peppercorn

2 tsp Ras El Hanout

1 tbsp Harissa

8 cloves Garlic

35 g Fresh Ginger

1 pinch Saffron

1 cup Water

To Brine:

2 Lemons (Juice)

2 tbsp Salt

Water (Enough to Submerge)

About the Recipe:

Ready to elevate your chicken shawarma game? In this video, we’re diving into two delicious takes on chicken shawarma—the classic Middle Eastern version and a unique Moroccan-inspired twist! Each style brings its own rich blend of spices, cooking techniques, and flavors that will transport your taste buds across the globe. Whether you're a shawarma enthusiast or new to Middle Eastern and Moroccan flavors, this video is your guide to creating an unforgettable meal.

Here’s How It’s Done:

Prep the chicken
- Use chicken legs or thighs (juicier than breast). Remove bones if needed — separate meat from drumstick and thigh bones, keeping pieces whole.
- Reserve bones to make chicken stock later.
- Use about 2.5 kg (5 lb) chicken for this recipe — enough for a party.
Brine the chicken
- In a large bowl, combine juice of 2 lemons, 2 Tbsp salt, and enough water to cover the chicken.
- Refrigerate for 1½ hours while preparing the marinades.
Make the Classic Shawarma spice mix
- Toast: 1 Tbsp cumin, 1 tsp black peppercorns, 2 Tbsp coriander seeds, 12 cardamom pods, 2 small cinnamon sticks, 7 cloves.
- Dry-roast for 1½ minutes on medium-high heat until fragrant, then grind immediately.
Prepare the Classic Shawarma marinade
- In a food processor, combine 200 g Greek yogurt, 8 peeled garlic cloves, 120 ml lemon juice, 60 ml vegetable oil, 35 g grated ginger.
- Add the spice mix plus 2 tsp paprika and 2 tsp onion powder.
- Blend for 2 minutes until smooth and creamy.
- (Salt is optional — skip if serving with salty toppings like pickles or sauces.)
Make the Moroccan Shawarma spice mix
- Toast: 2 Tbsp coriander, 1 tsp black peppercorns, 2 small cinnamon sticks.
- Grind into a fine powder once toasted.
Prepare the Moroccan Shawarma marinade
- In a blender, add ½ preserved lemon, 2 Tbsp parsley (with stems), 1 Tbsp harissa, 8 garlic cloves.
- Add the spice mix, 120 ml lemon juice, 35 g grated ginger, and a pinch of saffron soaked in warm water.
- Then add 1 Tbsp turmeric, 60 ml olive oil, and 2 tsp smen (Moroccan preserved butter).
- Blend for 2 minutes until smooth and aromatic.
Marinate the chicken
- Rinse the chicken after brining, then divide into two bowls.
- Coat one batch with the Classic marinade and the other with the Moroccan marinade.
- Massage well to coat every piece, then cover and refrigerate for at least 3 hours or overnight.
Assemble the shawarma tower
- Use 3 thin skewers inserted through a vegetable steamer basket to form a stable base.
- Stack marinated chicken pieces evenly — aim for balance to cook uniformly.
Cook the shawarma
- Place the chicken tower in a clay pot or oven-safe tray.
- Pour any leftover marinade into the bottom and cover tightly with foil.
- Bake at 180 °C / 360 °F for 1 h 45 min, then uncover and grill or broil 10–15 min until browned and crisp on the outside.
Assemble the sandwiches
- Classic Shawarma: Fill Arab bread with chicken, a generous spoon of Toum (garlic sauce), and pickles. Roll tightly.
- Moroccan Shawarma: Use Harissa mayonnaise, sliced green olives, and fries inside the wrap.
- Brush each sandwich with pan juices from the tray, then grill or toast both sides until golden and crisp.
- For a bread-free version, serve the shawarma over a bed of hummus and garnish with parsley.
Serve & enjoy
- Serve hot with extra Toum or Harissa mayo on the side.
- Perfect for gatherings — both versions bring out totally different but equally delicious flavors.

Notes & Swaps

Chicken cut: Thighs stay juicier than breast — even after long baking.
Classic flavor tip: Use Greek yogurt for creaminess and tang — regular yogurt may separate.
Moroccan touch: Smen or preserved lemon gives the marinade a deep, authentic flavor.
Cooking method: Works great in an air fryer (160 °C / 320 °F for 25 min) or outdoor grill.
Make-ahead: Marinate and refrigerate up to 24 hours; the flavor intensifies overnight.