Name: Yogurt-Marinated Chicken Shawarma recipe
Ingredients: ¼ cup plain yogurt;¼ cup lemon juice;¼ cup canola oil;3 tablespoons white vinegar;4 cloves garlic, crushed;1 teaspoon salt;1 teaspoon smoked paprika;1 teaspoon ground cumin;1 teaspoon dried oregano;2 pounds boneless, skinless chicken breasts, sliced;2 tablespoons canola oil, or as needed

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Ingredients

¼ cup plain yogurt ¼ cup lemon juice ¼ cup canola oil 3 tablespoons white vinegar 4 cloves garlic, crushed 1 teaspoon salt 1 teaspoon smoked paprika 1 teaspoon ground cumin 1 teaspoon dried oregano 2 pounds boneless, skinless chicken breasts, sliced 2 tablespoons canola oil, or as needed

Nutrition Info

229.6 calories carbohydrate: 2.1 g cholesterol: 65.1 mg fat: 13.5 g fiber: 0.2 g protein: 24.2 g saturatedFat: 1.6 g servingSize: - sodium: 353.7 mg sugar: 0.8 g transFat: : - unsaturatedFat: : -

Directions

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

Recipe Yield

8 servings

Recipe Note

The most delicious shawarma chicken you'll ever eat! Serve with pita bread, tomato and/or cucumber slices, tahini, or garlic sauce. Also great atop fattoush!

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