I’ve been wanting to try Chicken Shawarma since I saw the movie The Avengers … yeah, I know it’s been a while since The Avengers was popular, but it’s been haunting me all this time. Did you see it in the theater? Did you stay until the end of the credits? There was a scene at the very, very end where they were eating Shawarma at this little dive of a restaurant … the little restaurant was all quiet and someone was sweeping the place. And there they were, in full costume, eating Shawarma.
As a foodie, I was intrigued. I had never tasted Shawarma … until I made this. Shawarma is not something you can just go order anywhere here in our little midwest city, nor has it been anything I’ve encountered on my travels. If I wanted to try it, I was going to have to make it myself. I looked at many different recipes before I made this and combined what I thought were the best flavors and spices into a simple slow cooker dish you can enjoy at your leisure. I don’t promise that it’s authentic, but the richly spiced Mediterranean yogurt sauce that slathers the chicken is soooo nice!
I made some homemade bread machine pita bread to accompany my Shawarma. Although I really intended to make a cucumber sauce (something like my Tzatziki recipe) to go with it, I went with my Cashew Cilantro Green Tomato Salsa, which added the heat I wanted. I think the two sauces together on the chicken would be divine, but I don’t have the energy or desire to make both this week. It has been a rough week here. I hope things are well with all of you.
PrintCrockpot Chicken Shawarma
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 13 minutes
- Yield: 4 - 6 servings 1x
Ingredients
For the shawarma spice mix:
- 1 Tablespoon cumin
- 1 Tablespoon garlic powder
- 1 Tablespoon turmeric
- 1 Tablespoon ground coriander
- 1 Tablespoon paprika
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 – 1 teaspoon cayenne
For the chicken:
- 1.5 – 3 lb. chicken thighs
- 1 1/2 cups nonfat plain yogurt
- 1/2 cup chicken broth
- 1/4 cup Shawarma spices
- 1/2 teaspoon salt
- Juice of 1 lemon
- 2 Tablespoons olive oil
- 1 onion, chopped into small pieces
Instructions
- Mix together the spices in a bowl.
- Remove skin and bones from the thighs and cut into small pieces.
- Whisk together the yogurt, broth, spices, salt, lemon juice and olive oil in the crockpot. Stir in the chicken and onions.
- Cook on high for 4 hours or on low for 8 hours. Unplug the crockpot and let the chicken set for 15 – 30 minutes when done.
- Shred the chicken and serve in a pita with Tzatziki and/or cilantro cashew salsa.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Foodie FriDIY and Clever Chicks Bloghop.
5 comments
Hey,
Thank you for shawarma recipe, I really really like the way you explained it, Me and my family like shawarma when we ate it in asian restaurant so i’m going to try this one in upcoming weekend where we set together once in a week so this will be amazing can you please tell me if i use persian saffron in it ? Because i have purchased saffron in good saffron price that is why thinking to make a twist in it, this will be perfect or not give me some suggestion
Thanks
Debra
Debra: being from the midwest US, I don’t know the difference between Persian vs. other saffron, but I think that sounds like a lovely addition and that this recipe would definitely shine with addition of Persian saffron.
Please let me know what you tried and how it turned out!
Thank you,
Ann
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