Name: Yogurt-Marinated Chicken Shawarma
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Plain yogurt - ¼ cup; Lemon juice - ¼ cup; Canola oil - ¼ cup; White vinegar - 3 tablespoons; Garlic, crushed - 4 cloves; Salt - 1 teaspoon; Smoked paprika - 1 teaspoon; Ground cumin - 1 teaspoon; Dried oregano - 1 teaspoon; Boneless, skinless chicken breasts, sliced - 2 pounds; Canola oil, or as needed - 2 tablespoons

Ingredients for - Yogurt-Marinated Chicken Shawarma

1. Plain yogurt ¼ cup

2. Lemon juice ¼ cup

3. Canola oil ¼ cup

4. White vinegar 3 tablespoons

5. Garlic, crushed 4 cloves

6. Salt 1 teaspoon

7. Smoked paprika 1 teaspoon

8. Ground cumin 1 teaspoon

9. Dried oregano 1 teaspoon

10. Boneless, skinless chicken breasts, sliced 2 pounds

11. Canola oil, or as needed 2 tablespoons

How to cook deliciously - Yogurt-Marinated Chicken Shawarma

1 . Stage

Combine yogurt, lemon juice, 1/4 cup oil, vinegar, garlic, salt, paprika, cumin, and oregano in a large glass or ceramic bowl; mix well. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.

2 . Stage

Remove chicken from the marinade and shake off excess. Discard the remaining marinade.

3 . Stage

Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken in hot oil in batches until tender and browned, about 5 minutes per batch. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).