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Yogurt-Marinated Chicken Shawarma
Yogurt-Marinated Chicken Shawarma
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
510 minutes
Juicy yogurt-marinated chicken, pan-fried to perfection, ideal for pita, salads, or veggies.
Ingredients:
  • 0.25 cup plain yogurt
  • 0.25 cup lemon juice
  • 0.25 cup canola oil
  • 3 tablespoons white vinegar
  • 4 cloves garlic, crushed
  • 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:
  • In a large glass or ceramic bowl, mix yogurt, lemon juice, 1/4 cup oil, vinegar, garlic, salt, paprika, cumin, and oregano until well combined. Add chicken and toss to coat evenly. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
  • Remove the marinated chicken and gently shake off any excess marinade. Discard the rest of the marinade.
  • In a large skillet over medium-high heat, heat 2 tablespoons of oil. Cook the chicken in batches until golden brown and tender, about 5 minutes per batch, ensuring it reaches an internal temperature of 165 degrees F (74 degrees C).

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