Servings: 8
Plain yogurt 
1/4 cup
Ground cumin 
1 tsp
Lemon juice 
1/4 cup
Canola oil 
1/4 cup
Dried oregano 
1 tsp
Boneless, skinless chicken breasts 
2 lbs, sliced
Canola oil 
2 tbsps
White vinegar 
3 tbsps
4 cloves, crushed
1 tsp
Smoked paprika 
1 tsp
Chicken Shawarma
10 m
8 h 20 m
Ready in:
8 h 30 m
  1. In a large bowl, mix plain yogurt, lemon juice, paprika, cumin, 1/4 cup canola oil, white vinegar, crushed garlic, salt, and oregano. Add chicken slices. Toss to coat. Cover, and refrigerate for 8 hours. 
  2. Remove chicken slices from the yogurt mixture. Discard the marinade.
  3. In a skillet, heat 2 tbsps oil over medium-high heat. Add chicken and cook for 5 min, until browned. Serve and enjoy your Shawarma Chicken!