Chicken Shawarma

Prep:

10 m

Cook:

8 h 20 m

Ready in:

8 h 30 m

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Marinated in yogurt, this shawarma chicken is best served with pita bread and tomato slices.

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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

Garlic

4 cloves, crushed

Salt

1 tsp

Smoked paprika

1 tsp

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.
Remove chicken slices from the yogurt mixture. Discard the marinade.
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!

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