Chicken Shawarma

Ingredients

1 kg boneless, skinless chicken breasts (whole or sliced into strips)
1/2 cup plain yoghurt
1 tablespoon garlic, minced
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Directions

Combine the yoghurt, lemon juice, garlic, cinnamon, oregano, nutmeg, cloves, and salt. Add the chicken and stir well to coat the meat. Refrigerate covered for 4 to 24 hours.

Remove the meat from the marinade and either pan fry over medium-high heat, or bake in the oven until cooked throughout.

My Notes

I marinated the chicken overnight (about 12 hours), and covered the chicken for the final 10 minutes in the oven. We really enjoyed this! 😀

I still hate nutmeg, but I used it as per the recipe because it seemed harmless enough. My husband’s first comment upon tasting the chicken was, "Ooh, you can really taste the nutmeg in this!"" which is a complete lie, it’s not even noticeable so I guess next time I’ll leave it out and not share food with my husband anymore. 😉