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+ servings

Chicken Shawarma Meat

Course Dinner, Lunch
Cuisine Lebanese
Prep Time 30 minutes
Cook Time 3 hours
Marinade 1 day
Servings 15 pitas
Calories 466kcal


  • 5 lbs Chicken thighs boneles, skinless
  • 1 cup olive oil
  • 6 cloves garlic peeled and smashed
  • 1/3 cup lemon juice
  • 2.5 tsp salt
  • 2 tsp allspice
  • 2 tsp oregano dried
  • 4 tsp cumin
  • 3 tsp coriander ground (not cilantro)
  • 1 tsp pepper
  • 1.5 tsp turmeric
  • .5 tsp cinnamon
  • .5 tsp cayenne pepper


For The Rotisserie

  • Slice each thigh in half horizontally, optionally hammer it even thinner
  • Place everything in a zip lock bag, press out any extra air, seal and massage until all the chicken is thoroughly coated in marinade. Refrigerate for 24 hours.
  • Layer the chicken on the spit, folding it over on itself as needed if pieces are too big
  • Cook times depend on your spit, but the outer layer will be ready to start shaving after 90 minutes or so, or if a meat thermometer inserted shallow in the meat cone registers above 155F and / or a test slice is no longer pink. The cooking process is an interactive one done over the course of 90 mins after the initial 90. Continue to let it cook, shaving off the outer layer every 20 minutes or so once it crisps up some. Continue this process until all that's left is the core of the cone, then you can pull that off the skewer and chop it up on a cutting board.

For The Oven


    • Sides / filler aren't included in this recipe, but common ones include
      Toum (recipe above)
      Harissa (recipe above)
      Hummus (recipes above)
      Red cabbage, thinly sliced
      Onion, thinly sliced
      Pickled Turnip
      Pita bread


    Serving: 150g | Calories: 466kcal | Carbohydrates: 2g | Protein: 25g | Fat: 40g | Saturated Fat: 9g | Cholesterol: 148mg | Sodium: 506mg | Potassium: 341mg | Fiber: 1g | Sugar: 1g | Vitamin A: 157IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 2mg