Crockpot Chicken Shawarma
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.
- 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
- 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
- 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.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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