Quirky Foodster
  1. Back

Street Food

Shawarma Lubnani (Lebanese Shawarma)

★ ★ ★ ★ ★ (0)
15 min plus marinating
Prep
15 min
Cook

Ingredients

  • 700 g (1.5 lb) boneless chicken thighs or beef, thinly sliced
  • 60 ml (1/4 cup) plain yoghurt
  • 30 ml (2 tbsp) olive oil
  • 30 ml (2 tbsp) vinegar
  • 3 cloves garlic, crushed
  • 10 g (2 tsp) ground cumin
  • 5 g (1 tsp) ground cardamom
  • 5 g (1 tsp) paprika
  • 5 g (1 tsp) salt
  • 4 flatbreads, for serving
  • 120 g (1/2 cup) garlic sauce, for serving
  • 80 g (1/2 cup) pickled turnips, for serving

Method

  1. Combine yoghurt, olive oil, vinegar, garlic, cumin, cardamom, paprika and salt in a bowl.
  2. Add the sliced meat and toss thoroughly to coat.
  3. Cover and marinate in the refrigerator for at least 4 hours, ideally overnight.
  4. Heat a large frying pan or griddle over high heat.
  5. Cook the meat in batches for 4-6 minutes, until well-charred at the edges and cooked through, stacking cooked pieces to mimic the spit-roasted texture.
  6. Warm the flatbreads briefly on the griddle.
  7. Fill each flatbread with shawarma meat, garlic sauce and pickled turnips, then roll tightly to serve.

Introduction: Thin-sliced marinated meat stacked and roasted on a vertical spit, then shaved and wrapped in flatbread with garlic sauce and pickles, shawarma is the quintessential late-night street food across Lebanese cities.

Cultural Background: Thin-sliced marinated meat stacked and roasted on a vertical spit, then shaved and wrapped in flatbread with garlic sauce and pickles, shawarma is the quintessential late-night street food across Lebanese cities.

Tips: Slice the meat thinly and evenly for the fastest, most authentic char. A very hot pan is key to replicating the crisp edges of spit-roasted shawarma.

Variations: A vegetarian version uses marinated and grilled mushrooms or cauliflower in place of meat. Some vendors add fries directly inside the wrap.

Storage: Refrigerate cooked meat separately from bread in an airtight container for up to 3 days.

Reheating: Reheat meat in a hot dry pan for 3-4 minutes; warm bread separately before assembling.

FAQs:

Q: Can I make shawarma without a rotisserie?

A: Yes, a hot griddle or pan replicates the charred, stacked texture well for home cooking.

Q: What is traditionally in the garlic sauce?

A: A blend of garlic, oil and lemon whipped to an emulsified, mayonnaise-like consistency, known as toum.

© Arscale 2026