Chicken Shwarma - Chawarma Lahme

"As part of a mezze, or as the main ingredient in a sandwich, or pita wrap, this is a flavorful, homey recipe. This recipe is translated from Cuisine du Liban by Pomme Larmoyer."
photo by Redsie photo by Redsie
photo by Redsie
photo by Redsie photo by Redsie
Ready In:
24hrs 10mins




  • Cut the chicken breasts, or just white chicken meat, into long, slim strips, then into lengths that are about an inch long.
  • Put them into a bowl or other container, and allow them to marinate in the lemon juice (or white vinegar, if you want), olive oil, crushed and diced garlic, yoghurt, tomato paste, salt, pepper and spices.
  • Allow 24 hours for the flavors to develop.
  • The following day, remove and drain the chicken pieces from the marinade, and saute them for 10 minutes.
  • Serve hot as a mezze or for sandwiches along with thinly sliced onions, deseeded tomato, and any other crudites, or pickled crudites.

Questions & Replies

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  1. Meredith C-ville
    I first had chicken schwarma from a takeout restaurant in Iowa City, of all places. It was wonderful. When I ran across this recipe, I had to try it. I wound up letting the chicken sit over 2 nights, used more garlic, and fat free yogurt. After sauteing the chicken pieces, I threw in maybe 1.5 cups of halved grape tomatoes and a handful of chopped fresh parsley and stirred just to heat through. It was a good addition for color and texture. I stuffed the mixture into whole wheat pita pockets. It was a great, quick meal, with wonderfully flavorful and tender chicken. Thanks for posting!
  2. dianegrapegrower
    Very tasty and easy.
  3. Lille
    I substituted buttermilk for the yogourt, ketchup for the tomato paste and oregano for the coriander because that's what was on hand. Very tasty both freshly grilled and cold in a sandwich the next day.
  4. 1Punkydoodle
    I wasn't goingt to be home last night so I left this for my DH's dinner. I tasted it and thought it was good but I don't love chicken. My husband called me this morning just to tell me how much he loved this and said he wants it every night for the rest of the week at least. Thank you for posting this recipe.
  5. TexasKelly
    So Yummy! This was just the perfect chicken recipe for Hubby & I. I kept the chicken whole and just pounded it thin, then let it marinate for 2 days, and then we grilled it on Monday night for dinner. It practically melted in our mouths, it was so tasty. I would not change a thing about this recipe, and I will definately be making it again. Thanks for posting this! Its my new favorite.


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