*In collaboration with Otto Gourmet*

Imagine your kitchen filled with the warm, smoky aroma of the Middle East. A hint of cumin, garlic, and lemon drifts through the air — suddenly you’re not standing by your oven anymore, you’re walking through the bustling streets of Beirut, Damascus, or Tehran. You hear the sizzle of marinated meat roasting on a vertical spit, see golden, glistening slices being shaved off, and smell that irresistible mix of spice and smoke.

That’s exactly the experience you can recreate at home with my Chicken Shawarma with PIO Corn-Fed Chicken from Otto Gourmet. Tender, juicy, and richly seasoned — roasted to perfection until slightly smoky on the outside and melt-in-your-mouth soft inside. One bite and you’ll taste sunshine, spice, and Middle Eastern hospitality.

THE STORY OF SHAWARMA

Shawarma (Arabic شاورما, Turkish çevirme – meaning “to turn”) dates back to the Ottoman era and remains one of the most beloved dishes of Middle Eastern cuisine. You’ll find it everywhere — from Lebanon and Syria to Jordan, Egypt, Palestine, and Israel — and today, it’s a global street food icon.

Like Döner Kebab or Greek Gyros, shawarma is made from marinated slices of meat stacked on a vertical rotisserie. The outer layers roast slowly, developing a deep golden color before being shaved off — juicy, aromatic, and full of flavor. Originally made with lamb or mutton, shawarma now also comes in beef, turkey, and chicken versions. But the real secret lies in the marinade.

Traditionally, it’s served either plain or wrapped in flatbread such as pita or lavash — with a colorful variety of sides and sauces that make each version unique. For my recipe, I use PIO Corn-Fed Chicken from Otto Gourmet, marinated overnight in a homemade shawarma spice blend, yogurt, tomato paste, lemon juice, and olive oil.

TOUM – THE ICONIC MIDDLE EASTERN GARLIC SAUCE

Toum (Arabic for “garlic”) is a classic Levantine garlic sauce from Lebanon and Syria. Made with garlic, oil, lemon juice, and salt, it’s airy, fresh, and intensely flavorful.

Traditionally, it is made by hand with a mortar and pestle, but today I have an easy peasy version with the handblender for you. Toum is one of the most popular sauces in Middle Eastern cuisine — the perfect match for shawarma, grilled meats, or fried vegetables.

Tip: Toum brings bright freshness to your Otto Gourmet chicken shawarma and perfectly balances the smoky spices with its garlicky lemon kick.

OTTO GOURMET – AMBASSADORS FOR GOOD MEAT

When you cook a dish with heritage, you need ingredients that tell a story. Otto Gourmet, a renowned family-owned company from Heinsberg, Germany, was founded in 2005 by brothers Michael, Stephan, and Wolfgang Otto. Today, they stand as true ambassadors for premium meat, ethical sourcing, and sustainable farming. The Otto brothers’ journey began with a single midnight phone call from New York that changed everything:

“We’re bringing Wagyu to Germany!”

What started as a bold idea in their parents’ garage has grown into a leading online gourmet meat and seafood shop and an established company employing over 100 people. Otto Gourmet partners exclusively with carefully selected farmers who focus on animal welfare, sustainability, and traditional craftsmanship.

At Otto Gourmet’s Meat Competence Center, every detail revolves around expertise, transparency, and responsible production. Their mission is simple yet powerful — to prove that exceptional flavor and a clear conscience can coexist. Whether it’s Galician corn-fed chicken, Wagyu beef, Iberico pork, or grass-fed lamb, Otto Gourmet continues to set the standard for responsibly sourced, world-class meat in Germany and beyond.

PIO CORN-FED CHICKEN FROM GALICIA

For this shawarma, I used PIO corn-fed chicken thighs (boneless and skinless) from Galicia, Spain — generously provided by Otto Gourmet. This premium chicken is truly special: flavorful, golden, and succulent.

In Galicia’s gentle green hills, the chickens grow at a natural pace, free from stress, with time to develop texture and taste — following the motto “Lento sabe mejor” (“Slow tastes better”). Fed with homegrown corn, wheat, barley, and soy, their meat develops a rich, slightly nutty flavor, a golden hue, and a firm, juicy bite.

Every piece reflects sunshine, care, and nature — fully traceable, sustainably raised, and produced with respect. A dish that satisfies both the palate and the conscience.

👉 Explore the PIO Corn-Fed Chicken and other gourmet products at Otto Gourmet.

INGREDIENTS – CHICKEN SHAWARMA
INGREDIENTS SHAWARMA SPICE MIX

2 tsp smoked paprika

2 tsp ground cumin

1 tsp onion powder

1 tsp ground coriander

2 tsp salt

1 tsp black pepper

INGREDIENTS CHICKEN MARINADE

2 packs PIO corn-fed chicken thighs (boneless & skinless)

250 g yogurt

Juice of ½ lemon

3 tsp tomato paste

1 tsp olive oil

INGREDIENTS FOR THE SKEWER

1 large onion

3 wooden skewers

Baking paper

INGREDIENTS FOR THE TOUM (GARLIC SAUCE)

250 ml neutral oil (e.g., sunflower oil)

50 ml lemon juice

1 bulb garlic, peeled and green sprout removed

1 tsp salt

INGREDIENTS FOR THE WRAP

4 Arabic flatbreads or pita breads

Toum

Grilled chicken shawarma

Pickled turnips

2 tomatoes, sliced

Pickled cucumbers

Sumac onions

Romaine lettuce, shredded

INGREDIENTS FOR SERVING (OPTIONAL)

French fries

Fresh parsley

HOW TO MAKE CHICKEN SHAWARMA

MAKE THE SPICE MIX 

Combine all spices — inhale that irresistible Middle Eastern aroma.

MARINATE THE CHICKEN 

Mix the chicken with the spice blend, yogurt, tomato paste, lemon juice, and salt. Cover and let marinate overnight for the best flavor.

ROAST THE SHAWARMA 

Preheat the oven to 220 °C / 425 °F.
Cut the onion in half and place one half flat-side down on a baking tray. Insert the skewers vertically into it. Stack the marinated chicken evenly on the skewers, finishing with the other onion half on top.

Wrap loosely with baking paper and roast for 30 minutes. Remove the paper and bake another 30 minutes until golden.

MAKE THE TOUM 

While the chicken cooks, prepare your garlic sauce.

Place garlic, salt, lemon juice, and oil in a tall container. Blend with an immersion blender — keeping it still until it emulsifies — then slowly lift to create a creamy, airy sauce. Don’t over-blend or it’ll lose its light texture. Store in the fridge for up to 2 weeks.

ASSEMBLE THE WRAP 

Slice the roasted chicken thinly. Spread toum on the flatbread, add chicken, pickled turnips, tomatoes, cucumbers, sumac onions, and lettuce. Fold the bottom, then the sides, and grill briefly in a sandwich press or hot pan until golden.

SERVE AND ENJOY 

Serve your shawarma with fries and parsley. For a full Middle Eastern feast, add hummus, fattoush, or tabbouleh on the side.

Befarmayid

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥

Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag#labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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