Lebanese Chicken Shawarma

Ingredients

• 1 cup plain yogurt
• 0.25 cups lemon juice
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 3 cloves garlic , minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 0.25 teaspoons red pepper flakes
• 2 pounds skinless , boneless chicken breasts, cut into 1/2-inch strips

Instructions

1. 1

   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.

2. 2

   Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

3. 3

   Remove chicken from the bowl and arrange in a single layer on a broiling pan. Discard excess marinade.

4. 4

   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).