Lebanese Chicken Shawarma recipe
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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
Nutrition Info
- 365 caloriescarbohydrate: 7.9 gcholesterol: 132.9 mgfat: 13.4 gfiber: 0.7 gprotein: 51 gsaturatedFat: 3.1 gservingSize: -sodium: 479.9 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Lebanese Chicken Shawarma
Directions
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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.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Remove chicken from the bowl and arrange in a single layer on a broiling pan. Discard excess marinade.
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).