Ingredients

For the Shawarma Marinade:

• 500g (1 lb) boneless chicken thighs or beef/lamb (sliced thinly if using beef/lamb)
• 4 cloves garlic (minced)
• 1/4 cup plain yogurt
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp ground paprika
• 1 tsp ground turmeric
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• 1/2 tsp black pepper

For the Labneh Sauce:

• 1 cup labneh (strained yogurt)
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 2 cloves garlic (minced)
• 1 tbsp chopped fresh mint or parsley (or 1 tsp dried)
• 1/2 tsp ground cumin
• Salt and pepper to taste

For Assembly:

• Pita bread or flatbreads
• Sliced tomatoes
• Sliced cucumbers
• Shredded lettuce
• Sliced red onions
• Pickles (optional)

Instructions

1. Marinate the Meat

1. Combine Marinade Ingredients: In a large bowl, mix the minced garlic, yogurt, olive oil, lemon juice, cumin, coriander, paprika, turmeric, allspice, cinnamon, cayenne pepper, salt, and black pepper.
2. Add Meat: Add the chicken or beef/lamb to the bowl, ensuring each piece is coated with the marinade. Cover and refrigerate for at least 1 hour (preferably overnight for deeper flavor).

2. Prepare the Labneh Sauce

1. Mix Ingredients: In a bowl, combine labneh, lemon juice, olive oil, minced garlic, chopped mint or parsley, and ground cumin.
2. Season: Add salt and pepper to taste. Adjust the consistency with a bit more olive oil if necessary. Set aside.

3. Cook the Meat

1. Grill or Sauté: Cook the marinated meat on a grill or in a skillet. If grilling, preheat the grill to medium-high and cook the meat for about 5-7 minutes per side, or until fully cooked and slightly charred. For a skillet, heat a little olive oil over medium-high heat and cook the meat in batches until browned and cooked through.
2. Rest and Slice: Allow the meat to rest for a few minutes before slicing it thinly if it’s not pre-sliced.

4. Assemble the Shawarma

1. Warm the Bread: Heat the pita or flatbreads briefly in a dry skillet or oven to make them pliable.
2. Layer Ingredients: Spread a generous amount of labneh sauce on the bread, then add the sliced shawarma meat. Top with sliced tomatoes, cucumbers, shredded lettuce, red onions, and pickles if desired.
3. Roll or Fold: Fold or roll the bread around the fillings.

5. Serve

• Serve your Labneh Shawarma immediately, with extra labneh sauce on the side if desired.