Lebanese Chicken Shawarma

Name: Lebanese Chicken Shawarma
Total time: 505
Yield: 4
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

Recipe by Christopher Walters from allrecipes.com

Dinner,Lunch 8 Hr. 25 Mins.

Ingredients

4 servings

•

1 cup plain yogurt
•

¼ cup lemon juice
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2 tablespoons olive oil
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1 tablespoon tomato paste
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3 cloves garlic, minced
•

1 teaspoon ground cumin

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1 teaspoon ground coriander
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½ teaspoon salt
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½ teaspoon ground black pepper
•

¼ teaspoon red pepper flakes
•

2 pounds skinless, boneless chicken breasts, cut into 1/2-inch strips

Instructions

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).