Yogurt-Marinated Chicken Shawarma recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-FriedIngredients
- 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 caloriescarbohydrate: 2.1 gcholesterol: 65.1 mgfat: 13.5 gfiber: 0.2 gprotein: 24.2 gsaturatedFat: 1.6 gservingSize: -sodium: 353.7 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Yogurt-Marinated Chicken Shawarma
Directions
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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).