"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!"


  • Adjust
  • US
  • Metric
  • 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
  • Directions

  • Prep
  • Cook
  • Ready In
    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).


    • Cook’s Note:
    • Substitute thyme for oregano if preferred.
    • Editor’s Note:
    • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

    Nutrition Facts

    Per Serving: 230 calories;13.5 g fat;2.1 g carbohydrates;24.2 g protein;65 mg cholesterol;354 mg sodium.Full nutrition
    Source: Read Full Article