Whisk together the yogurt, olive oil, lemon juice, minced garlic, cumin
In a large bowl, whisk together the yogurt, olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, cinnamon, salt, and black pepper to create the marinade.
Add the chicken to the bowl and coat thoroughly
Add the chicken to the bowl and coat thoroughly. Cover and refrigerate for at least 2 hours, or up to 24 hours.
2 hr
Preheat your oven
Preheat your oven to 400°F (204°C). Place the chicken on a baking sheet lined with parchment paper.
Bake for 25-30 minutes
Bake for 25-30 minutes until the internal temperature reaches 165°F (74°C). For extra crispiness, broil for the last 2-3 minutes.
30 min
Let the chicken rest
Let the chicken rest for 5 minutes, then slice into thin strips before serving.
5 min
A little kitchen wisdom
For the best flavor, marinate the chicken for at least 2 hours or overnight. Serve with pita bread, tahini sauce, and fresh vegetables.
What you'll need
Large bowlBaking sheetParchment paperMeat thermometer
Keep the good going
For now. And for later.
Make it ahead
The chicken can be marinated up to 24 hours in advance.
Store & enjoy
Store sliced chicken in an airtight container in the fridge. Reheat in a skillet over medium heat with a splash of water or oil to maintain moisture.
Allergens
Contains milk.
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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .
