Ingredients for 50 kg of chicken
From the Al Laith usage guide for chicken shawarma seasoning (the 1,100 g pack is sized for 50 kg):
- 1,100 g chicken shawarma seasoning
- Juice of 5 oranges, strained
- Zest of 5 lemons + 2 sliced lemons
- 200 g white vinegar
- 3–4 kg yoghurt
- 2 L water
Use 4 kg of yoghurt if the chicken is very dry; otherwise 3 kg.
Method
- Clean the chicken; an off-flavor neutralizer soak removes raw odour.
- Mix citrus, vinegar, yoghurt and water.
- Whisk in the seasoning until dissolved.
- Add the chicken, coat every piece and marinate for 24 hours in the fridge.
Keep the taste stable on the spit
Shawarma sits on the cone for hours. Adding chicken flavor stabilizer at 200 g per kg of chicken seasoning helps keep taste and tenderness during holding.
The sauces
Many shops make their mayo with egg yolk powder, whose lecithin keeps it stable, and flavour it with mayonnaise seasoning at 50–75 g per kg. For a spicy toumia, add 5–6 g of chili extract powder per kg, dissolved in a little water.
Consistency tips
- Write the recipe in grams and post it in the kitchen.
- Weigh seasoning and yoghurt on a digital scale.
- Never cut the 24-hour marinade — prep tomorrow's batch today.
Stacking and roasting
After 24 hours, stack the chicken tightly on the spit with larger pieces in the middle and smaller ones at the ends. Roast at medium heat and slice thin layers as the surface browns, so slices stay tender inside and crisp at the edges.
Syrian vs Egyptian shawarma
Egyptian shawarma leans on bolder cumin and coriander and is usually served with tahini in a kaiser bun; Syrian shawarma has warm, aromatic spices with a citrus note and comes with garlic toum in thin bread. Each style needs its own marinade.
Signs the marinade worked
- Even golden colour all over the cone.
- Tender slices that don't crumble.
- Taste that reaches the centre of each piece.
- The same taste in the first and last sandwich of the day.
Al Laith chicken shawarma seasoning is trusted by Syrian and Levantine restaurants in Egypt and delivered nationwide. Message us on WhatsApp for a quote.
Frequently asked questions
How much shawarma seasoning per kg of chicken?
The 1,100 g pack covers 50 kg of chicken — about 22 g per kg — together with the citrus, yoghurt and water in the recipe.
How long should chicken shawarma marinate?
24 hours in the fridge before stacking the cone.
Why add yoghurt to the marinade?
It tenderises the chicken and helps the marinade cling; use 4 kg for very dry chicken and 3 kg otherwise.
More articles you may find useful
- Chicken Odour: Why It Happens and How to Fix It
- How to Keep the Same Taste Across Every Branch
- Powder Sauces for Restaurants: Cheddar, Demi-Glace, BBQ
- Off-Flavor Neutralizer: Remove Chicken and Fish Odour
Chicken shawarma seasoning — see the product page and request a quote on WhatsApp.
