Chicken Shawarma the Lebanese Way

Ingredients 0/11

Step 1

In a bowl, whisk together the yogurt, lemon juice, olive oil, tomato paste, garlic, cumin, coriander, salt, pepper, and red pepper flakes until everything is well combined. Add the chicken strips and toss them in the marinade so they're fully coated. Cover the bowl with plastic wrap and pop it in the fridge to marinate for at least 8 hours, or overnight if you have the time.

Step 2

When you’re ready to cook, move your oven rack so it’s about 6 inches from the broiler and preheat the broiler. Take the chicken out of the marinade and lay the strips out in a single layer on a broiling pan. Toss out any leftover marinade.

Step 3

Broil the chicken for about 10 minutes, flipping halfway through, until it’s cooked through and the juices run clear. To be sure, check that the thickest piece reaches 165°F (74°C) on an instant-read thermometer. Let it rest a minute, then serve and enjoy!