Description
Bring the aromatic flavors of Middle Eastern street food to your kitchen with this easy-to-make tender chicken shawarma, slow-cooked to perfection without the need for constant attention or hours of marinating.
Ingredients
2 lbs boneless, skinless chicken thighs
1 cup plain yogurt
3 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
1 teaspoon salt
½ teaspoon black pepper
1 large onion, sliced
Instructions
In a large bowl, combine yogurt, olive oil, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cardamom, salt, and black pepper to make the marinade.
Add chicken thighs to the bowl and mix until fully coated. Let marinate for 10 minutes.
Transfer the marinated chicken and sliced onions to the slow cooker.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
Remove the chicken from the slow cooker and shred it with two forks. If desired, keep the chicken in the juices for extra flavor.
Serve warm in pita bread, over rice, or with your favorite sides.
Notes
For extra flavor, serve with tahini or a simple garlic yogurt sauce.
Adjust the amount of spices to taste.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 1 serving (about 1 cup shawarma)
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 6g
- Carbohydrates: 8g
- Fiber: 1.5g
- Protein: 36g
- Cholesterol: 110mg