Lebanese•healthy
Chicken Shawarma
Lebanese chicken shawarma marinade
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 g of chicken breast (sliced into thin strips)
- A squeeze of ketchup (1-2 tbsp)
- 1-2 tbsp white vinegar
- 2 tbsp yoghurt
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1/4 tsp white pepper
- 1/4 tsp cumin
- 1/4 tsp seven spice
- 1/2 tsp of salt
- Juice of 1/2 a lemon
- Drizzle of regular olive oil (1-2 tbsp)
Instructions
- 1
In a mixing bowl add the chicken strips, yoghurt, vinegar, lemon juice, salt and spices along with a drizzle of regular olive oil
- 2
Cover and leave to marinade in the fridge overnight or at least a few hours beforehand
- 3
Before you cook the chicken, take it out of the fridge for half an hour to let it rest. Set the oven to 200C (390F)
- 4
Transfer the chicken pieces to a wide non stick pan and add a final drizzle of olive oil
- 5
Bake in the oven for ten minutes on high then reduce the heat to 180C (350F) turning the chicken pieces every ten minutes or so
- 6
Serve either in a wrap with fresh Lebanese flatbreads, chips, garlic sauce and spicy pickles