Ingredients

Scale

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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