Since my garden is producing a lot of both jalapenos and zucchini bread, I thought I’d combine the two. The perfect amount of heat is provided by the jalapenos. If desired, you can include walnuts and/or raisins.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
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).
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 365 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 133 mg |
| Dietary Fiber | 1 g |
| Protein | 51 g |
| Saturated Fat | 3 g |
| Sodium | 480 mg |
| Sugars | 5 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Tasted just like late night shawarmas after a few hours at the bar. We put it in a pita with lettuce, tomato, onion, and hot peppers, and a healthy amount of toum and it brought me right back to the Byward Market at 3:00 AM.
Made the recipe as is. Was not pleased with the result. Chicken was dry, covered in a pasty sour tasting coating. I won’t make it again.
Loved it!!!
I made the recipe today. Followed instructions. Was disappointed. Flavors were good but marinating in yogurt left a paste on the chicken which neither my husband nor I cared for. It made the chicken seem mushy. Won’t make it again.
I made the recipe today. Followed instructions. Was disappointed. Flavors were good but marinating in yogurt left a paste on the chicken which neither my husband nor I cared for. It made the chicken seem mushy. Won’t make it again.
This recipe is fabulous with intense flavor. I’d like to try it on the grill. I used fresh ground coriander since my ground coriander was old and lost its flavor, and a little extra garlic.
Great combination but the chicken was a bit dry. Second day we had leftovers for lunch and I added Tsatziki and Humous.. was REALLY good!
We’ve made this s few times. Easy and very favourable. Chicken always turns out tender.
Very good!!! I also made rice with turmeric seasoning.
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 different flavors worked well together. I am not sure what shawarma is supposed to taste like, but, we liked this recipe. I served on mediterranean pita bread with tomatoes, lettuce, cucumber, red onion, feta, and a lemon yogurt sauce.