Easy Chicken Shawarma 👌👌

Name: Easy Chicken Shawarma 👌👌
Ingredients: 2.2 pounds (1 kilogram) boneless, skinless chicken breasts, sliced thinly across the grain; 1 cup plain yogurt (240 grams); Salt and black pepper, to taste; 1 teaspoon paprika; 1 scant teaspoon ground cardamom; 1 teaspoon ground cinnamon; 1 teaspoon garlic powder; 1 teaspoon onion powder; Less than 1/2 teaspoon ground cloves; 1/2 teaspoon ground ginger; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground turmeric; Juice of 1 large lemon; 3-4 tablespoons vegetable oil (45–60 ml); 1 teaspoon mixed spice (optional)

Dina Amir @cook_24729578

Easy Chicken Shawarma 👌👌

Dina Amir @cook_24729578

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Ingredients

2.2 pounds (1 kilogram)boneless, skinless chicken breasts, sliced thinly across the grain
1 cupplain yogurt (240 grams)
Salt and black pepper, to taste
1 teaspoonpaprika
1scant teaspoon ground cardamom
1 teaspoonground cinnamon
1 teaspoongarlic powder
1 teaspoononion powder
Less than 1/2 teaspoon ground cloves
1/2 teaspoonground ginger
1 teaspoonground cumin
1 teaspoonground coriander
1/2 teaspoonground turmeric
Juice of 1 large lemon
3-4 tablespoonsvegetable oil (45–60 ml)
1 teaspoonmixed spice (optional)

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Steps

1

Place the chicken slices in a bowl. Add the yogurt, spices, oil, and lemon juice. Mix well to coat the chicken evenly. Cover and refrigerate overnight, or for at least 3 hours.
2

The next day, soak 3 skewers (for kebabs) in water for 15 minutes to prevent burning during cooking.
3

Place a large potato on a baking sheet lined with parchment paper. Stand the skewers upright in the potato so they are stable. Thread the marinated chicken slices onto the skewers, stacking them. When finished, top with a tomato and an onion. Repeat to make a shawarma skewer.
4

Bake in a preheated oven at 400–430°F (200–220°C) until all the chicken is browned and fully cooked through.
5

Remove the shawarma skewer and slice thinly with a sharp knife to get shawarma pieces like at restaurants. Serve with garlic sauce and French fries. Enjoy!