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My review
Lebanese Chicken Shawarma
Christopher Walters
"This is a flavorful chicken dish, which I first tasted at a little Lebanese restaurant. While normally shawarma is sliced off a rotisserie, it can be made at home with just a few changes. Be warned, it takes a day of prep time. For lunch, serve as a sandwich in warmed flatbread with cucumber sauce, sliced onion, and seeded tomato. For dinner, serve with rice and lentils (for a treat, look up mujadarrah on this site)."
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Ingredients
8 h 25 m servings 365 calsOriginal recipe yields 4 servings
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Directions
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- 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).
Footnotes
- Editor's Note:
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
Per Serving: 365 calories; 13.4 g fat; 7.9 g carbohydrates; 51 g protein; 133 mg cholesterol; 480 mg sodium. Full nutrition
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3/16/2017
I wasn't sure what to expect because we had never had Shawarma before, but, this was very tasty! I ended up working late, so, the chicken marinated about 13 hours. It was very tender and the ...