Yogurt-Marinated Chicken Shawarma recipe

All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

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

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

  3. 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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