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Yogurt Chicken Shawarma

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
510 min
SERVINGS
8 servings
Dinner Middle Eastern
Yogurt Chicken Shawarma
Ingredients
  • 1/4 cup plain yogurt
  • 1/4 cup lemon juice
  • 1/4 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
Instructions
1
Combine a generous amount of yogurt with freshly squeezed lemon juice, 1/4 cup of neutral oil, vinegar, minced garlic, salt, paprika, cumin, and dried oregano in a large glass or ceramic container; blend everything together thoroughly. Add boneless, skinless chicken pieces and gently coat them evenly with the marinade mixture. Cover the container with plastic wrap and refrigerate for an extended period of 8 hours to overnight, allowing the flavors to meld together.
2
Take the chicken out of the marinade and carefully shake off any excess. Discard the remaining marinade, as it's no longer needed.
3
Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat. Cook the chicken pieces in hot oil, working in batches until they're tender and nicely browned, taking approximately 5 minutes per batch. Use an instant-read thermometer to check the internal temperature of the chicken, aiming for at least 165 degrees F (74 degrees C).