Savor the Authentic Flavors of Lebanese Chicken Shawarma

Ingredients

• 1 cup of simple yogurt
• 1/4 cup of freshly squeezed lemon juice
• 2 tablespoons of smooth olive oil
• 1 tablespoon of rich tomato paste
• 3 cloves of minced garlic
• 1 teaspoon of aromatic ground cumin
• 1 teaspoon of fragrant ground coriander
• 1/2 teaspoon of savory salt
• 1/2 teaspoon of zesty ground black pepper
• 1/4 teaspoon of spicy red pepper flakes
• 2 pounds of chicken breasts without skin or bones, sliced into 1/2-inch strips

Step 1

Combine yogurt, tangy lemon juice, a drizzle of olive oil, a dollop of tomato paste, minced garlic, a pinch of cumin, fragrant coriander, a dash of salt, a sprinkle of pepper, and a hint of red pepper flakes in a mixing bowl. Gently whisk everything together until well blended. Add in the chicken strips and ensure they are evenly coated in the flavorful marinade. Cover the bowl with plastic wrap and let it rest in the refrigerator for a minimum of 8 hours or even overnight to let the flavors meld beautifully.

Step 2

When ready to cook, position the oven rack approximately 6 inches below the broiler element and preheat the broiler.

Step 3

Retrieve the marinated chicken strips from the bowl and lay them out in a single, inviting layer on a broiling pan. Remember to discard any excess marinade to prevent it from burning under the broiler.

Step 4

Broil the chicken strips, giving them a gentle turn halfway through, until they are perfectly cooked and the juices run clear, typically about 10 minutes. To ensure that the chicken is thoroughly cooked, employ an instant-read thermometer inserted into the thickest part; it should show a minimum internal temperature of 165 degrees F (74 degrees C). Enjoy the succulent and flavorful dish straight from your oven to the table!