Lebanese Chicken Shawarma Recipe

Name: Lebanese Chicken Shawarma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plain yogurt; 1/4 cup lemon juice; 2 tablespoons olive oil; 1 tablespoon tomato paste; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/4 teaspoon red pepper flakes; 2 pounds skinless, boneless chicken breasts, cut into 1/2-inch strips

Servings: persons

1 cup plain yogurt
1/4 cup lemon juice
2 tablespoons olive oil
1 tablespoon tomato paste
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
2 pounds skinless, boneless chicken breasts, cut into 1/2-inch strips

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.
2
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3
Remove chicken from the bowl and arrange in a single layer on a broiling pan. Discard excess marinade.
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).

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup plain yogurt, 1/4 cup lemon juice, 2 tablespoons olive oil, 1 tablespoon tomato paste, and more.

Yes, Lebanese Chicken Shawarma falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lebanese Chicken Shawarma

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