Lebanese Chicken Shawarma Stir-Fry with Seasonal Vegetables
A quick and flavorful weeknight stir-fry inspired by traditional Lebanese shawarma flavors, featuring marinated chicken, fresh seasonal vegetables, and classic spices for an accessible and vibrant dish.
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Overview
Enjoy the vibrant and aromatic flavors of Lebanese chicken shawarma transformed into a quick and easy stir-fry. This dish combines tender marinated chicken with an assortment of fresh seasonal vegetables, all cooked rapidly over high heat to preserve color and crunch. It's a perfect weeknight meal that delivers Middle Eastern flair with minimal fuss.
Why you’ll love it
- Quick and easy to prepare in under 30 minutes
- Flavorful marinade inspired by authentic shawarma spices
- Uses fresh seasonal vegetables for a nutritious boost
- Perfect for a wholesome and colorful weeknight dinner
Ingredient notes
The key to the classic shawarma flavor is the marinade, which blends warm spices like cumin, paprika, and turmeric. Feel free to adjust the spice level with cayenne or chili powder. Use boneless skinless chicken thighs for juiciness and tenderness. Seasonal vegetables can include bell peppers, zucchini, carrots, or green beans — choose what is freshest and most vibrant at your market.
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Serving & storage
Serve the stir-fry hot over fluffy rice, warm pita, or alongside a fresh salad and a dollop of garlic yogurt sauce. Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until thoroughly warmed, ensuring the chicken reaches at least 74°C (165°F) before serving.
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Chef tips
- Marinate the chicken ahead of time if possible to deepen the shawarma flavor.
- Use a thermometer to check chicken doneness for safety and juiciness.
- Vegetables can be swapped for other favorites or what's in season.
- Serve with a side of garlic yogurt sauce or tahini for additional flavor.
Ingredients
- 500 g (1.1 lbs)boneless skinless chicken thighs, thinly sliced
- 2 tbspolive oil, divided
- 3 clovesgarlic, minced
- 1 tspground cumin
- 1 tspground paprika
- 1/2 tspground turmeric
- 1/2 tspground coriander
- 1/4 tspground cinnamon
- 1/4 tspcayenne pepper (optional)
- 1 tspsalt
- 1/2 tspblack pepper
- 1 mediumonion, thinly sliced
- 1 red bell pepper, juliennedred bell pepper, julienned
- 1 medium zucchini, sliced into half-moonszucchini, sliced into half-moons
- 100 g (3.5 oz)carrots, julienned
- 100 g (3.5 oz)green beans, trimmed and halved
- 1 tbsplemon juice
- to tastechopped fresh parsley, for garnish (optional)
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Equipment
- large mixing bowl
- knife
- cutting board
- large skillet or wok
- spatula or wooden spoon
- measuring spoons
Nutrition per serving
- Calories350
- Protein35 g
- Carbs15 g
- Fat14 g
Step-by-step
Step 1
In a large mixing bowl, combine olive oil (1 tbsp), minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne (if using), salt, and black pepper. Whisk to form the shawarma marinade.
Step 2
Add the thinly sliced chicken thighs to the marinade and toss well to coat evenly. Set aside to marinate for at least 10 minutes. (If time allows, marinate up to 1 hour in the refrigerator.)
Step 3
While the chicken marinates, prepare the vegetables: slice onion, julienne bell pepper and carrots, slice zucchini, and trim and halve green beans.
Step 4
Heat the remaining 1 tablespoon of olive oil in a large skillet or wok over medium-high heat until shimmering.
Step 5
Add the marinated chicken to the hot skillet and spread it into an even layer. Let cook undisturbed for 3 minutes to develop color, then stir-fry for another 2 minutes until nearly cooked through.
Step 6
Add the sliced onion and all seasonal vegetables to the skillet. Stir-fry continuously for 5–7 minutes until vegetables are tender-crisp and chicken is fully cooked (internal temperature should reach 74°C or 165°F).
Step 7
Stir in lemon juice and adjust seasoning with additional salt and pepper to taste.
Step 8
Remove from heat and garnish with chopped fresh parsley if desired. Serve immediately over rice, with pita, or your preferred accompaniment.
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