Entrée: Lebanon – شاورما دجاج ▶ Shawarma Dajaj (Chicken Shawarma)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 20 min

Additional 30 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 bone-in chicken breasts (halal-certified), trimmed, about 1.25 lb total (570 g total)
2 tbsp (30 ml) olive oil
2 tsp (10 ml) sweet paprika
1 tsp (5 ml) ground cumin
1 / 2 tsp (2.5 ml) ground coriander
Salt to taste
Ground black pepper to taste
3–4 green onions, sliced
Butter lettuce leaves (for wrapping)
Lemon wedges (optional)

Show original ingredient measurements

2 bone-in chicken breasts (halal-certified), trimmed, about 1.25 lb total (570 g total)
2 tbsp (30 ml) olive oil
2 tsp sweet paprika
1 tsp ground cumin
1 / 2 tsp ground coriander
Salt to taste
Ground black pepper to taste
3–4 green onions, sliced
Butter lettuce leaves (for wrapping)
Lemon wedges (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Mix paprika, cumin, coriander, salt and pepper with 1 tbsp (15 ml) olive oil; rub over chicken and marinate 30 minutes if time allows.
2. Heat remaining olive oil in a heavy skillet over medium-high heat and sear chicken until golden, 6–8 minutes per side, then lower heat and finish cooking until done (internal 74°C/165°F).
3. Remove chicken, let rest 5 minutes, then thinly slice or shred.
4. Warm butter lettuce leaves and arrange sliced chicken and green onions in each leaf.
5. Serve with lemon wedges and extra black pepper to taste.

1. Mix paprika, cumin, coriander, salt and pepper with 1 tbsp olive oil; rub over chicken and marinate 30 minutes if time allows.
2. Heat remaining olive oil in a heavy skillet over medium-high heat and sear chicken until golden, 6–8 minutes per side, then lower heat and finish cooking until done (internal 74°C/165°F).
3. Remove chicken, let rest 5 minutes, then thinly slice or shred.
4. Warm butter lettuce leaves and arrange sliced chicken and green onions in each leaf.
5. Serve with lemon wedges and extra black pepper to taste.