Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh lemon juice
- 1/4 cup plain yogurt (optional)
- Fresh parsley, chopped (for garnish)
- Pita bread or rice (for serving)
Instructions
- In a small bowl, mix together olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, black pepper, and lemon juice to create a marinade.
- Place the chicken thighs in the crockpot and pour the marinade over them. Ensure the chicken is well coated.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Once cooked, remove the chicken from the crockpot and shred it with two forks.
- Return the shredded chicken to the crockpot to soak up the juices for an additional 10-15 minutes.
- Serve the chicken shawarma in pita bread or over rice, topped with yogurt and garnished with fresh parsley.
- Prep Time: 10
- Cook Time: 6
- Category: Main Course
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1
- Sodium: 500
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 12
- Fiber: 1
- Protein: 35
- Cholesterol: 110