Name: Lebanese Chicken Shawarma
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Plain yogurt - 1 cup; Lemon juice - ¼ cup; Olive oil - 2 tablespoons; Tomato paste - 1 tablespoon; Garlic, minced - 3 cloves; Ground cumin - 1 teaspoon; Ground coriander - 1 teaspoon; Salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Red pepper flakes - ¼ teaspoon; Skinless, boneless chicken breasts, cut into 1/2-inch strips - 2 pounds

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Lebanese Chicken Shawarma

1. Plain yogurt - 1 cup

2. Lemon juice - ¼ cup

3. Olive oil - 2 tablespoons

4. Tomato paste - 1 tablespoon

5. Garlic, minced - 3 cloves

6. Ground cumin - 1 teaspoon

7. Ground coriander - 1 teaspoon

8. Salt - ½ teaspoon

9. Ground black pepper - ½ teaspoon

10. Red pepper flakes - ¼ teaspoon

11. Skinless, boneless chicken breasts, cut into 1/2-inch strips - 2 pounds

How to cook deliciously - Lebanese Chicken Shawarma

1. Stage

Whisk yogurt, lemon juice, olive oil, tomato paste, garlic, cumin, coriander, salt, pepper, and red pepper flakes together in a bowl. Mix in chicken strips. Cover bowl with plastic wrap and place in the refrigerator to marinate, 8 hours to overnight.

2. Stage

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

3. Stage

Remove chicken from the bowl and arrange in a single layer on a broiling pan. Discard excess marinade.

4. Stage

Broil chicken, turning once, until juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).