Lebanese Style Chicken Shawarma

Ingredients

• 1 cup plain yogurt
• ¼ cup lemon juice
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon red pepper flakes
• 2 pounds skinless, boneless chicken breasts, cut into 1/2-inch strips

Step 1

In a bowl, combine the yogurt, lemon juice, olive oil, tomato paste, garlic, cumin, coriander, salt, pepper, and red pepper flakes. Give everything a good whisk until it’s well mixed. Toss the chicken strips into the marinade, making sure they’re all coated. Cover the bowl with plastic wrap and pop it in the fridge for at least 8 hours, or overnight if you can—this really helps the flavors soak in.

Step 2

When you’re ready to cook, move your oven rack so it’s about 6 inches from the broiler, then heat the broiler on high. Take the chicken out of the marinade and lay the strips out in a single layer on a broiler pan or a baking sheet lined with foil. Don’t worry about the leftover marinade—just discard it.

Step 3

Broil the chicken for around 10 minutes, flipping halfway through so both sides get nicely browned. Keep an eye on it—the juices should run clear when it’s done, and if you have a meat thermometer, it should read at least 165°F in the thickest part. Once cooked, let it rest for a few minutes before serving.