- 1 cup plain yogurt
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 2 pounds skinless, boneless chicken breasts, cut into 1/2-inch strips
- 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.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Remove chicken from the bowl and arrange in a single layer on a broiling pan. Discard excess marinade.
- 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).
05/09/2018
recipepes.com
Lebanese Chicken Shawarma, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
