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Slow cooker chicken shawarma

Slow cooker chicken shawarma

Delicious slow cooker chicken shawarma seasoned with spices and served with warm bread and salads.
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Prep Time 15 minutes
Cook Time 3 hours
Marinating Time 8 hours
Total Time 11 hours 15 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4 servings
Calories 360 kcal

Equipment

  • Slow Cooker

Ingredients
  

Chicken and Vegetables

  • 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
  • few pinches dried oregano
  • salt
  • freshly ground black pepper

Spice Mix

  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 2 teaspoon paprika plain or sweet smoked, not hot
  • 2 teaspoon turmeric
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper
  • 2 teaspoon onion granules optional
  • 1 teaspoon salt

To Serve

  • warmed pitta, flatbread or wraps
  • chopped salad ingredients
  • tzatziki, hummus, garlic or chilli sauces
  • pickled turnips and chilli

Instructions
 

Cooking Instructions

  • 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.
  • Turn the slow cooker off and preheat the grill. Lay the onion rounds on a baking tray, brush the tops with some of the juices from the slow cooker, season with salt and pepper and sprinkle with half of the oregano. Flip the onions over and repeat. Grill for 2–4 minutes on each side until the onions are well charred.
  • Use two forks to shred the chicken. Place the shredded chicken inside the warmed breads with the charred onions, salads items, sauces and pickles.

Notes

For best flavor, marinate the chicken overnight.

Nutrition

Serving: 1servingCalories: 360kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 2gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 100IUVitamin C: 10mgCalcium: 50mgIron: 2mg
Keyword chicken, dinner, easy recipe, shawarma, Slow Cooker, spices
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