Slow cooker chicken shawarma
A delicious slow cooker chicken shawarma recipe with spices and tender chicken thighs, perfect for wraps or pitas.
Equipment
- Slow Cooker
Ingredients
Chicken and Marinade
- 1-1.2 kg chicken thighs skin removed and boneless
- 4 cloves garlic crushed
- 1 large lemon juice only
- 3 tablespoon olive oil
- 2-3 large onions very thickly sliced into rounds
- dried oregano few pinches
- salt to taste
- black pepper to taste
Spice Mix
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 2 teaspoon paprika plain or sweet smoked, not hot
- 2 teaspoon turmeric
- 0.5 teaspoon black pepper freshly ground
- 0.5 teaspoon cayenne pepper
- 2 teaspoon onion granules optional
- 1 teaspoon salt
To Serve
- pitta, flatbread or wraps warmed
- chopped salad ingredients
- tzatziki, hummus, garlic or chilli sauces
- pickled turnips and chilli
Instructions
Preparation
- Marinate the chicken overnight for best results. Mix together the spice mix ingredients in a food bag or bowl then sprinkle the spices over the chicken thighs. Use your hands to massage the spices all over the meat. Cover and leave in the fridge overnight or for as long as you have time for.
- Turn the slow cooker to the high setting to heat up. In a jug, whisk the garlic, lemon juice and olive oil with a fork. Drizzle a bit in the base of the slow cooker and then add the chicken. Arrange the thighs at angles to fit in snugly and to create an even layer with no gaps. Drizzle the rest of the lemony oil over the top.
- Cook on low for 6 hours or on high for 3 hours, until the chicken is falling apart and still juicy.
Notes
This dish pairs well with garlic sauce and a light salad.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 3mg
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