Description
A flavorful and tender slow-cooked chicken dish inspired by Middle Eastern shawarma, perfect for serving in pita bread or over rice.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper (adjust to taste)
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup plain yogurt
- 1 tablespoon lemon juice
- 1/4 cup fresh parsley, chopped (for garnish)
- Pita bread or rice (for serving)
Instructions
- In a large bowl, combine the olive oil, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, garlic, salt, and black pepper. Mix well to create a marinade.
- Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
- Place the marinated chicken in the slow cooker. Pour any remaining marinade over the chicken.
- Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
- Once cooked, shred the chicken using two forks and mix it with the juices in the slow cooker.
- Stir in the yogurt and lemon juice until well combined.
- Serve the shawarma chicken in pita bread or over rice, garnished with fresh parsley.
Notes
- For a spicier kick, add more cayenne pepper or serve with a spicy sauce on the side.
- Customize your toppings with sliced cucumbers, tomatoes, red onion, or a drizzle of tahini sauce for added flavor.
- Prep Time: 1 hour
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 0g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg