Saffron Lemon Chicken Shawarma That Tastes Restaurant Quality
I found this marinade recipe in the book Planet Barbecue by Steven Raichlen. I have yet to have a recipe from him go wrong. The aroma from the marinade alone will get your mouth to watering, but you will have to wait for at least a day. That wait will be worth it.
Things to know:
What exactly is a shawarma?
Shawarma is a popular Middle Eastern street food featuring seasoned meat (like chicken, lamb, or beef) stacked on a vertical rotating spit, slowly roasted, and then shaved off into thin slices, typically served in a pita or flatbread with toppings like tahini, hummus, vegetables, and pickles. The name comes from the Turkish word for “turning,” referencing the cooking method.
What is the difference between a gyro and shawarma?
Shawarma (Middle Eastern) and Gyro (Greek) are both spit-roasted meats in pita, but differ in spices, sauces, and toppings: Shawarma uses Middle Eastern spices (cumin, cardamom) with garlic sauce/tahini/hummus, while Gyros use Greek herbs (oregano, thyme) with tangy tzatziki and fresh tomato/onion, often including fries. Shawarma offers bolder, richer flavors, whereas Gyros are milder and herby, though both share roots in the Turkish doner kebab.
What are the two types of shawarma?
While there are many variations, the two primary types of shawarma are Chicken Shawarma, known for its savory, garlic-infused flavor, and Meat Shawarma (Beef/Lamb), which offers a richer, sometimes gamier taste, often blended. The main difference lies in the meat, though regional styles, marinades, and fillings (like fries in Saudi) create further diversity, with chicken being the most popular globally.
Which country invented shawarma?
Shawarma originated in the Ottoman Empire, likely in modern-day Turkey, evolving from the Turkish döner kebab and developing into its distinct form in the Levant region (Syria, Lebanon, Jordan, Palestine) during the 18th and 19th centuries, a popular street food found across the Middle East and beyond.
Ingredients
1 t Saffron threads
1 medium sized sweet onion
1 cup plain Greek yogurt
2 t coarse sea salt
1 t freshly ground black pepper
1/4 cup plus 2 T fresh lemon juice
1/4 cup EVOO
3 pounds flattened boneless skinless chicken thighs and or breasts
1. Place the saffron threads and 1 T of hot water in a bowl and allow the saffron to soak for at least 5 minutes.
2. Set aside half the saffron and water for the glaze and place in the refrigerator.
3. Shred the onion, either with a box grater or a food processor. Place the shredded onion into a non-reactive bowl.
4. Add the yogurt, salt, pepper and remaining soaked saffron, along with it’s water to the bowl and mix. Gradually whisk in the 1/4 cup of lemon juice and olive oil. Taste and add salt and/or pepper to your taste.
5. Add the chicken to the marinade and mix until every piece is fully coated. Marinade in the refrigerator overnight. Do not shorten the marinade time. The longer the marinade, the better the flavor.
6. Thread your chicken onto the vertical spit, place that puppy onto the Shawarma cooker and fire that bad boy up. As you begin to see the outer edges brown, carefully shave them off with a very sharp knife. Keep repeating until you hit the spit in the middle. Serve with pita, pickled red onions, cucumbers and tzatziki sauce! ENJOY!
Equipment used:
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