How to Make Yogurt-Marinated Chicken Shawarma - A Step-by-Step Guide

Chicken Shawarma is a popular Middle Eastern street food, typically made with thinly sliced, seasoned meat that is stacked onto a rotisserie and slow-cooked to perfection. The result is tender, flavorful meat that is often served in a pita with fresh vegetables and sauces. This recipe puts a delicious twist on the traditional dish by marinating the chicken in a yogurt-based mixture, resulting in an extra layer of flavor and tenderness.

The yogurt marinade not only adds a tangy flavor ...

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Ingredients

  • ¼ cup plain yogurt
  • ¼ cup lemon juice
  • ¼ cup canola oil
  • 3 tablespoons white vinegar
  • 4 cloves garlic, crushed
  • 1 teaspoon salt
  • 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

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Additional Time: 8 hrs
  • Total Time: 8 hrs 30 mins
  • Servings: 8
  • Yield: 8 servings

  • Combine yogurt, lemon juice, 1/4 cup oil, vinegar, garlic, salt, paprika, cumin, and oregano in a large glass or ceramic bowl; mix well. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken in hot oil in batches until tender and browned, about 5 minutes per batch. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Nutrition

    230 cal.

    • Total Fat: 14g
    • Saturated Fat: 2g
    • Cholesterol: 65mg
    • Sodium: 354mg
    • Total Carbohydrate: 2g
    • Dietary Fiber: 0g
    • Total Sugars: 1g
    • Protein: 24g
    • Vitamin C: 4mg
    • Calcium: 35mg
    • Iron: 1mg
    • Potassium: 242mg