Yogurt-Marinated Rooster Shawarma Probably the most scrumptious shawarma rooster you may ever eat! Serve with pita bread, tomato and/or cucumber slices, tahini, or garlic sauce.

Prep: 10 mins Cook: 20 mins Servings: 8 People

Ingredients

  • ¼ cup plain yogurt
  • 3 tablespoons white vinegar
  • 4 cloves garlic, crushed
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 2 pounds boneless, skinless chicken breasts, sliced
  • 2 tablespoons canola oil, or as needed
  • ¼ cup lemon juice
  • ¼ cup canola oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano

READ MORE: Chicken Handi Masala and Garnishing

Directions

  • Mix yogurt, lemon juice, 1/four cup oil, vinegar, garlic, salt, paprika, cumin, and oregano in a big glass or ceramic bowl; combine effectively. Add rooster and toss to evenly coat. Cowl the bowl with plastic wrap and marinate within the fridge for eight hours to in a single day.
  • Take away rooster from the marinade and shake off extra. Discard the remaining marinade.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken in hot oil in batches until tender and browned, about 5 minutes per batch.
  • An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Cook’s Note

Substitute thyme for oregano if most popular.

Editor’s Be aware:

Diet information for this recipe contains the total quantity of marinade components. The precise quantity of marinade consumed will range. Substitute thyme for oregano if most popular Yogurt-Marinated Rooster Shawarma.

Nutrition Facts

Per Serving:

Diet information for this recipe contains the total quantity of marinade components. The precise quantity of marinade consumed will range.

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