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Slow Cooker Shawarma Chicken: A Flavorful Delight!

A flavorful and tender slow-cooked chicken dish inspired by Middle Eastern shawarma, perfect for serving in pita bread or over rice.
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Prep Time 1 hour
Servings: 6 servings
Course: Main Dish
Cuisine: Middle Eastern
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. Place the marinated chicken in the slow cooker. Pour any remaining marinade over the chicken.
  4. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
  5. Once cooked, shred the chicken using two forks and mix it with the juices in the slow cooker.
  6. Stir in the yogurt and lemon juice until well combined.
  7. Serve the shawarma chicken in pita bread or over rice, garnished with fresh parsley.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 6gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 15gCholesterol: 100mgSodium: 600mgFiber: 1g

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.

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