Lebanese Chicken Shawarma
- Total time
- 8 h 25
- servings
- 4 servings
- Dish type
- Main dish
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Contains milkPork-freeAlcohol-freeGluten-freeHalal : to verify
Prep
15 min
Cook
10 min
Total time
8 h 25
Ingredients
Ingredients
servings
- 1 tasse plain yogurt
- 0,25 tasse lemon juice
- 2 c. à soupe olive oil
- 1 c. à soupe tomato paste
- 3 cloves garlic, minced
- 1 c. à café ground cumin
- 1 c. à café ground coriander
- 0,5 c. à café salt
- 0,5 c. à café ground black pepper
- 0,25 c. à café red pepper flakes
- 2 pounds skinless, boneless chicken breasts, cut into 1/2-inch strips
Method
- 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).
Nutrition
- calories
- 365 kcal
- fatContent
- 13 g
- fiberContent
- 1 g
- sugarContent
- 5 g
- sodiumContent
- 480 mg
- proteinContent
- 51 g
- cholesterolContent
- 133 mg
- carbohydrateContent
- 8 g
- saturatedFatContent
- 3 g
- unsaturatedFatContent
- 0 g
Indicative values from the source, for the original recipe.
Source : allrecipes
Reviews
Reviews
★★★★★
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