Middle Eastern Chicken and Peppers

Pro tips

• Cut chicken into uniform bite-sized pieces so they cook evenly in the 20-minute window without overcooking the edges.
• Let the yogurt marinade coat all ingredients thoroughly before cooking to ensure even seasoning and tenderness.
• Cook over medium-high heat and stir occasionally to prevent sticking and achieve light caramelization on the chicken and vegetables.
• Don't skip the garlic — mince it finely so it distributes evenly and infuses the dish without burning.

Substitutions

• Greek yogurt → plain yogurt (creates thicker coating; thin with water if too dense)
• Red bell pepper → yellow or orange bell pepper (same texture and sweetness, slightly milder flavor)
• Red onion → yellow onion (milder flavor, less visual pop)
• Shawarma seasoning → za'atar blend (earthier, more herbal note)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium heat or microwave until warmed through.

Can I prep this ahead?

Yes. Marinate the chicken and vegetables in the yogurt and spice mixture for up to 8 hours in the refrigerator before cooking.

What can I use instead of shawarma seasoning?

Mix 1 tsp cumin, ½ tsp paprika, ½ tsp coriander, ¼ tsp turmeric, and ¼ tsp cayenne pepper as a substitute blend.

How do I know when the chicken is done?

Cook until the internal temperature reaches 165°F (74°C) on a meat thermometer, or until the chicken is opaque throughout with no pink inside.

Can I use Greek yogurt instead of plain yogurt?

Yes, Greek yogurt works well and will create a thicker marinade. Use the same amount or thin slightly with water if needed.

What's the best way to slice the peppers?

Slice peppers and onions into ½-inch wide strips for even cooking and consistent bite size with the chicken pieces.