Chicken Shawarma At Home With Homemade TOUM

Learn how to make authentic chicken shawarma at home with homemade toum sauce in this delicious recipe video. Skip the takeout and make your own flavourful shawarma right in your kitchen!
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➖ Recipe ➖
Ingredients -
Chicken Marinade -
1kg (2.2lbs) - Chicken Thigh, Boneless & Skinless, Thinly Sliced
1 Cup (250g) - Natural Greek Yogurt
1 Tbsp (20ml) - Olive Oil
2 Tbsp (40ml) - Lemon Juice
1 Tbsp (20ml) - White Vinegar
5 - Garlic Cloves, Grated
3 Tbsp (45g) - Tomato Paste
Shawarma Spice Blend -
2 tsp (6g) - Garlic Powder
1 tsp (3g) - Onion Powder
1 tsp (3g) - Ground Cumin
1 tsp (3g) - Ground Coriander
1 tsp (3g) - Smoked Paprika
1 tsp (3g) - Turmeric
1 tsp (3g) - Ground All Spice
1/2 tsp (1.5g) - Ground Cardamom
1/2 tsp (1.5g) - Ground Cloves
1/2 tsp (1.5g) - Cayenne Pepper
1/2 tsp (1.5g) - Ground Ginger
Salt & Ground White Pepper
Toum -
30 (160g- 5.6oz) - Garlic Cloves
1 (60ml) - Lemon, Juiced
2 Cups (500ml) - Sunflower Oil, Canola Oil or Safflower Oil
2 tsp (10g) - Sea Salt Flakes
Remaining Ingredients -
Lebanese Wraps, Pita or Saaj
Pickled Lebanese Cucumbers
Method -
1. Place all of the chicken marinade and shawarma spice blend ingredients into a bowl and mix together to combine. Wrap tightly and allow to marinate in the fridge overnight, up to 48 hours.
2. Heat a large cast iron pan over high heat till smoking hot. Cook the marinated chicken in batches so you do not crowd the pan and get a nice dark charred crust on the chicken pieces. Remove the chicken to a plate while you repeat the cooking process.
3. To smoke the meat, line a small heat proof bowl with tin foil, then pour in about 2 Tbsp of olive oil. Add the cooked chicken back into the pan it was cooked in with the bowl of oil in the center and the meat around the edges.
4. Heat a piece of lit charcoal till smoking, then drop into the oil and immediately cover the pan with a tight fitting lid. Smoke the chicken shawarma for 8-10 minutes, then discard the oil and charcoal.
5. To serve: spread a heaping spoonful of toum over half a warmed pita, layer on some pickles then the chicken shawarma to cover. Roll up the pita and enjoy.
Toum -
1. Place the garlic cloves into a food processor along with the salt and blitz into a paste. Scrape down the bowl if needed.
2. Whilst the food processor is running, very slowly pour in 2 tbsp of oil at a time waiting until it’s incorporated before adding the next. Continue adding the oil until the garlic starts to cream.
3. Once the garlic starts to emulsify, continue pouring the oil and alternate with the lemon juice until all the oil and lemon juice is incorporated. Store in the fridge until ready to serve.
Video Uploaded ByJack Ovens
#chickenshawarma #chickenshawarmarecipe #shawarma

[@sheeshanotmaa7702]

Wow I just found your channel and was so grateful to see you list proper gram measurements instead of those silly cup measurements. I love precise measurements when cooking because it just makes things easier for me ! And now you've uploaded a shawarma recipe too, so I'm going to try making shawarma for the first time ever using your recipe. I'm so excited! 🤩

[@ChefJackOvens]

Welcome to the channel! I love using whole weights. It’s so much more accurate for people to replicate the dishes

[@joeyk5]

Seriously you won’t go wrong following Chef Jack’s recipes. I’ve made many and they always turn out perfect, well near perfect as I’m not a chef. Jack also shows us how to do everything on camera it’s not all pre cut up etc. He is my go to guy for meals. My iPad is in the kitchen with me to follow along.

[@sheeshanotmaa7702]

@@ChefJackOvens yess!! 💯 although I sometimes feel I kinda get judged by it but idc, I want it to turn out perfect everytime, especially when I have guests! btw u got a new subscriber 🤭

[@sheeshanotmaa7702]

@@joeyk5 now I feel motivated, thanks ! 🤩

[@joeyk5]

@@sheeshanotmaa7702 good to know. You will enjoy these recipes by Chef Jack. He’s my go to guy for the most delicious and fairly easy recipes( cause he helps make it easier) I have never had a bad result if I follow the recipe as is. I do sometimes swap between breast or thigh for some recipes, either because what I might already have or what’s more economical but I pretty much follow along with Chef in the kitchen with me. I pause at each step. It’s made me a better cook having Chef Jack’s help, without him even knowing that’s what I do. Good luck enjoy the recipes and don’t forget to just Dig In

[@lukasjoline]

Love your recipes chef! There are not many creators on KZbin cooking with such passion and explaining everything so clearly. Thanks a million

[@ChefJackOvens]

I really appreciate that! Thank you very much

[@christianzgheib5272]

As a Lebanese myself, I can testify that this sandwich tastes even better than it looks. One thing you left out is fries... Chicken shawarma goes amazingly well with fries inside this sandwich and on the side. Also, chicken portions are usually a bit less than what you put in each sandwich to make it easier to wrap. One last technique to achieve the classic shawarma texture is leaving the boneless thighs unchopped while cooking and then stacking them on top of each other and slicing all the way. Props to the chef for explaining everything so finely!

[@joeyk5]

Omg…yum so delicious. So making this. Thigh is quite cheap too and great flavour. Thank you for this recipe Chef Jack

[@ChefJackOvens]

Always a pleasure, Joey! Thank you 🙏

[@csundbom]

Hi! Been following your channel lazily for a while and I'm seriously impressed the way you managed to up your chef game. This looks delicious and I'm sure we will make it soon. Keep up the good work!

[@ChefJackOvens]

Thank you very much! 🙌

[@zuiderzee5]

Very cool. I like that you take what could be intimidating recipes and make them accessible to the home chef. Love your vids, Chef Jack.

[@ChefJackOvens]

Glad you like them! Always try to make it as easy as possible

[@MrCElk]

The clarification on the seasoning was priceless.

[@smitajal9565]

My fav part was the toum over the final wrap .....love...love...love this recipe...just finished my dinner ,,,but i know i wouldn't mind half of that shawarma 😋😀😍😍

[@ChefJackOvens]

The toum completes it. Such a great sauce. Thanks Smita

[@deanyoung1459]

That pan & lid combo though, wow! I need one!

[@ChefJackOvens]

This is the pan I use hexclad.com.au/products/14-hexclad-hybrid-pan?_gl=1*w1s8x3*_up*MQ..&gclid=CjwKCAjw5v2wBhBrEiwAXDDoJdLhVYSCBfz-ukXa9HnOyQlHrYTqWbrhKCYtfKQD3akbqevLby-bPhoCMeIQAvD_BwE

[@__Logan]

Jack my friend, you have outdone yourself! Always high quality recipes, but this one has me salivating at work. Cannot wait to try it at home myself

[@ChefJackOvens]

Appreciate that! Thank you Logan

[@cskinner89]

I've been waiting for a good shawarma recipe to incorporate into my weekly meals, and I think I've found just that. Thanks as always Chef Jack!

[@ChefJackOvens]

Perfect! Enjoy 😊

[@Menthaxpiperita]

I made this chicken shawarma two times so far, it was a hit, thanks for the recipe!❤

[@WaydeEdwards-oh3gb]

Sir! Thank you so much for all of your wonderful content! I appreciate you!! Looking forward to making this!

[@PinchofMintCookingChannel]

Great video as always mate! Looks delicious 👌🏻

[@ChefJackOvens]

Cheers boss! Appreciate it

[@gm7011]

Looks amazing! I've always wondered how they made that sauce at the restaurants I've been to. Now I can try it at home. Thanks chef!

[@ChefJackOvens]

It's so good!

[@lana923]

Your toum looks great!! I love making toum but it 💔 when my toum breaks. In Lebanon, traditionally shawarma sandwiches have fries in them, but I prefer to leave them out and get an extra helping of toum and the wild pickled cucumbers!! Great touch on toasting the outside - that’s how we do it at my home away from home!

[@sstanley777]

I love and watch and usually forward every video you put out! It has never occurred to me to comment. May the algorithm be forever in your favor!

[@ChefJackOvens]

Really appreciate that! Thank you 🙏

[@NinaRibenaMixedMedia]

Looks delicious and will definitely be saving that toum recipe! 😋

[@ChefJackOvens]

It's so good!

[@kr902]

Wow…superb recipe, authentic marinade mix. Will definitely try this one, thanks Chef.

[@ChefJackOvens]

My pleasure 😊 please enjoy

[@williambyrne235]

Love the recipes Jack - amazing how your channel has grown in the last few years!

[@ChefJackOvens]

Thanks so much!

[@Bkesal14]

That's a phenomenal tip with the charcoal!

[@ChefJackOvens]

It works so well

[@angelicasoup638]

Thank you for sharing good recipes. 👍👍👍👍

[@ChefJackOvens]

My pleasure 😊

[@chuffsie]

I'm sold! Shouldn't watch your videos when hungry.

[@ChefJackOvens]

Haha could be good or bad 😉

[@Kodakcompactdisc]

I liked and saved this the minute I saw the title, love it 👍🏾

[@ChefJackOvens]

Perfect! Thank you so much

[@icookconnect]

Chicken shawarma is one of our FAVS! The spice combination is just amazing, and like you said there are so many variations for accompaniments with the fillings. Thanks for sharing!

[@dngr_412]

I love that garlic sauce I can't believe its so simple!

[@ChefJackOvens]

Super simple and so tasty

[@ruthallen1159]

This looks delicious. We have lots of garlic in our garden. Now I have another use for it!

[@ChefJackOvens]

Perfect! The Toum packs a punch but it’s so tasty

[@alannolet3109]

Ottawa, Canada here. I regularly make donairs (perhaps kebab doner to Aussies?). I'll definitely give this shawarma recipe a go. This looked absolutely delish - and the garlic toum, oh man.

[@DonnePlummer69]

What's great about this is that with the meat and toum you can do quite a lot. They go great with rice, roasted veggies, roasted or deep fried potatoes. Another nice touch is to pickle some turnips in vinegar/salt/water with a few slices of beet for color and taste. Incredible video, I'm going to make some toum again!!!

[@yes7205]

I appreciate your channel ❤ everything looks great!

[@ChefJackOvens]

Thank you 🙏

[@erinelle4310]

That looks beauuutiful

[@ChefJackOvens]

Thank you 🙏

[@ericktellez7632]

Can I recommend you a breakfast dish that British will definitely love, its basically the Mexican version of beans on toast, “Molletes” traditionally for breakfast but Americans use it for what they call “brunch”, if you like beans on toast this is their spicy cousin.

[@amirulhakim5080]

love the recipe sooo muchhh. i think i want to make my kitchen just like yours. gona find out more about how to clean that cutting board bcs mine was a mess

[@sheeshanotmaa7702]

Thanks so much for your recipe, Chef! I finally tried it out (first time I made something from your channel) and even froze a portion. Everyone ate it and it was delicious ☺️I’m already excited for the weekend when I’ll make shawarma again without much work because I’ve already got my marinated chicken in the freezer-just need to take it out. Thanks again for your recipes and your precise measurements, they really help me a lot!🫡🙏 (Btw I have to admit, though, when I tasted the marinade, I was really worried because it had a lot of acidity from the tomato paste, and then on top of that, so much lemon juice. I thought my chicken would end up way too sour, but in the end, it wasn’t like that)

[@bryanalexandros]

I love the wraps and toum my local lebamese reataurant makes. Cant wait to make my own using your recipe! Looks absolutely delicious

[@PawneeGoddess243]

Hello Chef! Thanks for sharing. You made cooking simple and easy-to-follow recipes. ❤

[@ChefJackOvens]

Thank you very much. Glad you like it

[@mediapartners9950]

Looks delicious 👏🏻👏🏻👏🏻

[@ChefJackOvens]

Thank you 😋

[@Jilatannies]

Adding extra toum on top is an actual thing that shawarma shops do! At least syrian ones since I'm syrian, also fun fact if anyone doesn't know, toum (or thoum) literally means garlic in arabic

[@ChefJackOvens]

That’s it! This one is a Syrian version.

[@ChammyYammy]

It looks and sounds so delicious, definitely gonna try it, thank you for sharing! 😋

[@ChefJackOvens]

My pleasure 😊

[@27115hk]

Lebanese guy here. Been watching you for a couple years Great representation of the greatest sandwich in the world :D

[@ChefJackOvens]

Thank you very much 🙌

[@april_may_or_may_not]

6:12 Is there a link for this pan and lid? I have a birthday coming up and just yesterday my mom was just asking me for a gift idea. I said I couldn't really think of anything, but now that I've seen that beauty, I've decided THAT is what I want! 😂

[@ChefJackOvens]

Happy early birthday to you 🎉 here’s the link to the pan hexclad.com.au/products/14-hexclad-hybrid-pan?_gl=1*w1s8x3*_up*MQ..&gclid=CjwKCAjw5v2wBhBrEiwAXDDoJdLhVYSCBfz-ukXa9HnOyQlHrYTqWbrhKCYtfKQD3akbqevLby-bPhoCMeIQAvD_BwE

[@pravaris]

I could almost smell the charcoal when you lifted the lid of your pan. Looks absolutely delicious!

[@ChefJackOvens]

Such a nice light smoky flavour. The house smelt really nice too

[@ShortsByCJO]

Looks banging. I bet that taste so good ❤

[@belleparis1062]

You did great job with shawarma but you need in the sandwich onion and lettuce with the pickle at her wise perfect 👍👍👏

[@ChefJackOvens]

Cheers! This is Syrian shawarma. There’s different regions with different fillings which include what you’ve mentioned

[@fernandokang7814]

High on garlic it's my thing also haha, thanks for the recipe!!

[@ChefJackOvens]

This one definitely ticks that box haha

[@kathyfreeman9596]

Thank you looks amazing must try ❤

[@ChefJackOvens]

Please do! It’s delicious

[@artemmaaa]

as someone from the middle east well done!! looks tasty

[@ChefJackOvens]

Thank you 🙌

[@nikkikeus1592]

Thank you chef, this will be on the menu when my daughter comes to visit.

[@ProjectHilton]

When you are grating the garlic. Is there a bit of garlic left over so you dont cut your hand or is my technique just wrong?

[@tag21au]

I've always got a little bit of garlic leftover too, I think that's normal

[@ChefJackOvens]

There’s usually is a tiny bit left. I chop it up and it through for zero waste.

[@something_less_meaningful]

Have been following you for a really long time, amazingly simple but delicious recipes. One request, you used to add macros for most recipes, would be great if you could add it for this one as well.

[@ChefJackOvens]

Thank you very much for that! I added the macros for the meal prep series but I’ll start adding something in for these types of videos

[@something_less_meaningful]

@@ChefJackOvens Would really appreciate that. And thanks again for the great work you're doing.

[@Foodie-yj1qe]

Thanks Chef Jack 🙌 Quick question - I’ve always wanted one of your cutting boards. However, how do you clean it after raw poultry has touched it? I want to get a big board without having to disinfect it in the sink. What did you spray on the surface of the board and does it require a rinse in the sink? and sorry…just one more question - do you have to throw the rag in the wash right after using it on the board? Thank you in advance :)

[@ChefJackOvens]

It’s a pleasure! I rinse it with water and soap, and use a food safe sanitiser. The bottle i used in this video is soap and vinegar which I use whilst cooking then when finished I rinse it all off. If using a cloth on raw meat, discard it after usage or wash it, depending on fabric.

[@Foodie-yj1qe]

Thanks, Chef. I’ve always wondered how the pros do it 🖖👍

[@tzo2008]

I was wondering what the spray was too so thanks for asking & answering :)

[@428Mario]

Great recipe, saving this one

[@ChefJackOvens]

It's so good!

[@yazgaroth]

I will do that one day, that's for sure! Thanks for this recipe.

[@jjaus]

Wow! That looks delish.

[@ChefJackOvens]

Thank you 🙏

[@pranayreddy2190]

Yet another great recipe!

[@ChefJackOvens]

Thank you 😋

[@James360Petty]

Can’t wait to try this one!! 👌

[@jordiefataaiki1553]

This was so delicious 😍 keep up the great work!

[@gharveyiv]

Please clarify for Toum. In the instructions it says to use olive oil, but in the ingredients it says sunflower or canola oil

[@ChefJackOvens]

Olive or sunflower oil for the chicken and sunflower oil for the toum

[@jeannine1991]

Looks delicious! 🤤

[@ChefJackOvens]

Thank you 😋

[@JohnKooz]

Looks delicious, Jack!

[@Granik24]

Looks awesome!

[@ChefJackOvens]

Thank you very much 😊

[@pavlos..]

Great video, as always Jimmy

[@alteredLori]

you have some delish recipes! I will be making them.

[@Oisin2]

I love your obvious enthusiasm at the end, it's nice to see the smile about the huge tasty garlic explosion coming your way 😂

[@BarracudaEmpire]

"You're never going to guess what you do after you use it?!?! You clean it." 😂 Love the content Chef, your creamy garlic pasta has become a staple of my household and I'm looking forward to trying this recipe too!

[@connieeldridge411]

Whow that looks really yummy x

[@ChefJackOvens]

So good

[@drazhar2000]

Amazing as always

[@ChefJackOvens]

Thank you 🙏

[@Foodstuffs-sl8mp]

Looks delicious, thanks

[@antsteradams]

looked great. cheers

[@ChefJackOvens]

Thank you! Cheers!

[@michaelhubner7107]

Hey Jack, I've just recently discovered your channel but I must say I love all your videos as well as the recipes you're sharing, so thank you for this. Only one thing that stands out to me: (Almost) every video you're sharing has meat in it. Now, I do enjoy eating meat as well, but dont want to do it every day. Is there a chance you could upload some more vegetarian dishes from your cookbook? I'd absolutely love that. Thank you for the great dishes and keep up the good work!

[@ChefJackOvens]

Hey Michael, thank you very much for that. I’m glad you’re enjoying the channel. I do, do a lot of meat dishes and I will start to create more meatless dishes in the near future. 🙌🙌

[@nsnv]

Anti vampire recipe!

[@ChefJackOvens]

Oh yes! haha

[@mikesweeney1827]

Love the Sarcasm for the Dumb 🤣 Quality 👏👏👏

[@ChefJackOvens]

😉😉

[@Magauser-gj7df1sn7q]

Love this recipe❤

[@thescottishaccent]

This looks amazing, but the toum seems a lot in terms of volume - how long will it keep in the fridge before going bad, would you say?

[@ChefJackOvens]

Thank you 🙏 it will last 1 month in the fridge in an airtight container.

[@thescottishaccent]

@@ChefJackOvens Thanks dude! Loving the channel, keep it up :)

[@michaelc3656]

Your comment about cleaning the cutting board - have you considered becoming a comedian? You're hilarious. 😂 This dish looks really good. I'm not sure if I'd have the patience to make toum but I absolutely love garlic, so I'm conflicted, haha. Thanks for another amazing recipe.

[@LyaIbrahim]

Another amazing recipe chef.. love all your cooking videos and one of these days I hope to try make this .. but for now I'm gonna go get myself some juicy kebab 🤪😛🤣

[@ChefJackOvens]

Haha! Toum isn’t as bad as it looks to make. It takes roughly 10 mins. You can buy garlic sauce if you can’t wait. Thank you 🙏

[@matthewgroom8689]

looks sensational Jack

[@desgoulding7154]

Hi Jack, you are a Wizard this is one of your best chicken dishes. Looks so delicious 😮😅😊. Thank for sharing

[@ChefJackOvens]

Really appreciate it mate! Thank you

[@remindprso]

Awesome 👌

[@ChefJackOvens]

🙌

[@samk7738]

OK what did you use to clean your chopping board?

[@ChefJackOvens]

Soap and white vinegar

[@travisbalthasar9544]

What is the cleaning solution you use for that cutting board wipe? Thank you

[@ChefJackOvens]

Its soap and vinegar

[@travisbalthasar9544]

@@ChefJackOvens love it than u, always wonder giant cutting boards how I clean them 🙏

[@NAAjine]

Jack Ovens, epic as always.

[@ChefJackOvens]

Thank you 🙌

[@georgecrossman4977]

Great vid as always 🙏👍

[@ChefJackOvens]

Appreciate that!

[@ChristopherCilley]

Can you please say what is the wok you used to cook the chicken? The link the description above goes to a different pan. The one you used looks amazing!

[@ChristopherCilley]

Nevermind, found it in another comment. Thanks!

[@ChefJackOvens]

No worries 🙌

[@MrBodeci]

if you are worried about meat on your cutting board then you are not properly maintaining your cutting board there should always be enough sealant that you never have to worry about it absorbing

[@nathanc5915]

Ovens coming with the sass for the haters, love it lad! 👊

[@ChefJackOvens]

Haha you know it

[@Chowdahhh]

What kind of spray do you use to clean that board?

[@ChefJackOvens]

Vinegar and soap 🙌

[@chrisbland5714]

Hi Jack, that looks absolutely amazing and definitely another of your recipes I’ll be adding to the list! Where did you get the massive pan from? I want one 😊 Thank you 🙏

[@ChefJackOvens]

Thank you very much! That pan is from hexclad

[@ChefJackOvens]

hexclad.com.au/products/14-hexclad-hybrid-pan?_gl=1*w1s8x3*_up*MQ..&gclid=CjwKCAjw5v2wBhBrEiwAXDDoJdLhVYSCBfz-ukXa9HnOyQlHrYTqWbrhKCYtfKQD3akbqevLby-bPhoCMeIQAvD_BwE

[@marks7471]

Looks great.

[@ChefJackOvens]

Thank you 🙏

[@shakir4969]

Hi chef. Just a little suggestion: please include the approximate macros even for non meal prep recipes. the calories count are very engrained in your channel name in my opinion.

[@ChefJackOvens]

Leave it with me. I’ll get something sorted. The only reason I don’t is because I have no limitations on what I make on this channel and I don’t want to show macros for something like a burger where it’s clearly not the greatest for you and seeing the macros is off putting

[@shakir4969]

@@ChefJackOvens that actually makes a lot of sense. I suggest just hiding it in the description box.

[@bgoldingay]

How long does the toum last in the fridge?

[@ChefJackOvens]

If stored in a tight container, it will last up to 1 month in the fridge

[@f2yd]

What do you use to clean the cutting board?

[@LewisRollason-t9z]

By white vinegar do you mean distilled vinegar?

[@ChefJackOvens]

Yep

[@jamessule]

Love the marinade. Would this work with chicken breast? I'm not sure if you said in the video 😂

[@Fillster]

What’s the flavor difference between using a garlic press and grating it? 🤔

[@ChefJackOvens]

There’s not much difference at all to be honest. The more the garlic is crushed, the stronger the flavour. I prefer to use a microplane so I’m not just crushing garlic and creating a nice smooth paste. Also garlic presses can be a pain to clean. Each to their own for this one.

[@Fillster]

@@ChefJackOvensThanks for answer. I tried making this but it ended being so much sauce that it looked more like a stew in the pan. Still tasted great though 😅 👍

[@GodJilicious]

Where can i get that pan that you cooked the chicken in? enjoyed the recipe

[@gharveyiv]

He put a link in a previous comment about the pan

[@gharveyiv]

What can I use instead of pickled Lebanese cucumbers? Will usual dill pickles work?

[@ChefJackOvens]

Dill pickles work great

[@greenbroccolistudios1275]

Chicken Shawarma :D

[@pk-nh4gk]

Nice

[@ChefJackOvens]

Thanks

[@-ScottyT-]

Not sure if this is just my computer or what, but as soon as you start describing the process the audio gets quite muffled, and I cannot understand what is being said.

[@ChefJackOvens]

Watched this back at least a few times and audio is fine

[@SteveWray]

I'm curious about when, why and where doner kebab turned into burritos. When I was a kid, a doner kebab was a pita pocket filled with meat. Nowadays its a burrito, a wrap made with something very much like a tortilla. A bit like what you are showing here.

[@rb9017]

Kebabs and burritos are completely different

[@Shazzzz807]

It’s called chicken shwarma