Lebanese Chicken Shawarma

Ingredients

For 4 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. 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. 2.Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3.Remove chicken from the bowl and arrange in a single layer on a broiling pan. Discard excess marinade.
4. 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).