Lebanese Chicken Shawarma

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Ingredients

  • 1 cup plain yogurt
  • ¼ cup lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes
  • 2 pounds skinless, boneless chicken breasts, cut into 1/2-inch strips

    • Directions

  • Step 1

    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.

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  • Step 2

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

  • Step 3

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

  • Step 4

    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).

    • Editor's Note:

    Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

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