Yogurt-Marinated Chicken Shawarma
Description
This pan-fried chicken shawarma recipe delivers tender yogurt-marinated chicken that's perfect in a pita, on top of a salad, or served alongside fresh vegetables.
Ingredients
•
1/4 cup plain yogurt
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1/4 cup lemon juice
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1/4 cup canola oil
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3 tablespoons white vinegar
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4 cloves garlic, crushed
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1 teaspoon salt
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1 teaspoon smoked paprika
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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2 pounds boneless, skinless chicken breasts, sliced
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2 tablespoons canola oil, or as needed
Directions
1
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.
2
Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
3
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).