Yogurt-Marinated Chicken Shawarma
Recipe information
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Cooking:
10 min.
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Servings per container:
8
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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).