Shawarma Djaj
Chicken thighs marinated in a bold Lebanese spice blend and cooked until tender and slightly charred, sliced thin and wrapped in warm flatbread with garlic cream, pickled turnips, and tomatoes.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 1 kg Bone-in, skin-on chicken thighs
- 3 tbsp Plain yogurt (for marinade)
- 3 tbsp Lemon juice
- 3 tbsp Olive oil
- 4 cloves, minced Garlic cloves (for marinade)
- 1 1/2 tsp Allspice
- 1 tsp Cinnamon
- 1 tsp Ground cumin
- 1 tsp Sumac
- 1/2 tsp Turmeric
- 1/4 tsp Cayenne pepper
- 1 1/2 tsp Salt
- 1/2 tsp Black pepper
- 4 pieces Pita bread or flatbread
- 4 tbsp Toum (Lebanese garlic cream)
- 1 cup, sliced Pickled turnips
- 2 medium, sliced Ripe tomatoes
- 1 small bunch Fresh flat-leaf parsley
Instructions
- Combine yogurt, lemon juice, olive oil, minced garlic, allspice, cinnamon, cumin, sumac, turmeric, cayenne, salt, and pepper in a large bowl to form the marinade.
- Score the chicken thighs deeply to allow the marinade to penetrate. Add to the marinade, turn to coat completely, cover, and refrigerate for at least 4 hours — overnight is significantly better.
- Preheat oven to 220°C (430°F). Arrange the chicken thighs skin-side up on a baking tray lined with foil.
- Roast for 30–35 minutes until the skin is deeply colored and the internal temperature reaches 74°C (165°F).
- Rest the chicken for 10 minutes. Remove the skin (it has done its job of basting the meat). Slice the meat very thin — almost shaved — against the grain.
- For extra color and texture, briefly toss the sliced chicken in a hot dry pan for 2 minutes to crisp the edges.
- Warm the flatbreads in a dry pan or directly over a gas flame. Spread each with toum, add a line of sliced chicken, pickled turnips, tomato slices, and fresh parsley.
- Roll tightly, wrap in paper, and serve immediately.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Shawarma Djaj?
Chicken thighs marinated in a bold Lebanese spice blend and cooked until tender and slightly charred, sliced thin and wrapped in warm flatbread with garlic cream, pickled turnips, and tomatoes.
Where is Shawarma Djaj from?
Shawarma Djaj comes from Lebanese Coastal. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Shawarma Djaj vegetarian?
No — as written, Shawarma Djaj includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of allspice in Shawarma Djaj?
The allspice called for here is part of the traditional recipe and gives Shawarma Djaj its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Shawarma Djaj?
In a Lebanese mains spread, Shawarma Djaj is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Shawarma Djaj ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.