This is a flavorful chicken dish, which I first tasted at a little Lebanese restaurant. While normally shawarma is sliced off a rotisserie, it can be made at home with just a few changes. Be warned, it takes a day of prep time. For lunch, serve as a sandwich in warmed flatbread with cucumber sauce, sliced onion, and seeded tomato. For dinner, serve with rice and lentils
Prep: 15 mins Cook: 10 mins Additional: 8 hrs Total: 8 hrs 25 mins Servings: 4 Yield: 4 servings Ingredients
Original recipe yields 4 servings
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 Add All Ingredients To Shopping List
Directions Instructions 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.
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).