Combine the spice mix with the yoghurt, lemon
juice, garlic, and salt in a large bowl. Add the
chicken and toss to coat. Cover and refrigerate 2
to 24 hours.
Preheat oven to 350°F and spread 1 tablespoon of
oil on the inside of a large baking dish
Scrape off any excess marinade from the chicken
with your hands. Starting in the center of the
oiled dish, arrange the chicken so that it
overlaps, and drizzle the remaining 1 tablespoon
of oil on top. Bake (uncovered) 1 hour, or until
the chicken is fully cooked; cool. (It’s done when
you cut into the center and there is no pink.)
Remove the chicken from the pan and transfer it to
a large cutting board; slice it very thinly across
the grain, then transfer it back into the pan it
was cooked in to soak up the juices (the chicken
can be refrigerated this way for up to 3 days
before continuing with the rest of the recipe, or
you can continue after 10 minutes).
Originally Submitted
9/25/2013
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