Chicken Shawarma


Chicken Shawarma

Chicken Shawarma


2 cups All purpose flour1 tbs yeast2-3 tbs oil

2 cups of all-purpose flour 1 tablespoon of yeast 2-3 tablespoons of oil

Chicken fillings

3 pounds of boneless chicken

1 yellow onion, sliced

1 teaspoon cumin

1/2 teaspoon ginger

1 teaspoon of turmeric

Salt to taste

1/4 teaspoon black pepper

Dash of cayenne pepper

1 teaspoon minced garlic

2 tablespoons of plain yogurt

1 tablespoon of lemon juice


Step 1

Combine the flour, yeast, salt, and all-purpose oil and knead until a dough forms.

Step 2

In a small bowl, combine the cumin, turmeric, ginger, cinnamon, salt, pepper, cayenne, garlic, lime juice, and yogurt to form the sauce.

Step 3

Add the chicken thighs and onions to the slow cooker. Add the sauce to the slow cooker and stir to coat the chicken and onions.

Step 4

Slow cook for 7-8 hours on low heat or 3-4 hours on high until chicken is cooked.

step 5

Transfer the chicken and onions to a griddle, letting the juices go into the slow cooker. Chop the chicken and spread it evenly on the sheet pan. Transfer to the middle rack of the oven and cook for 3-5 minutes, until the edges of the chicken begin to crisp and brown slightly. When the chicken is done, turn the oven to broil. Take out from the range and serve immediately.

Step 6

Serve with pita bread, arugula/romaine lettuce, sliced red onion, diced tomato, cucumber, feta cheese, kalamata olives, tzatziki dressing, or quick dill yogurt dressing.

Step 7

To make a quick-serving yogurt sauce, combine 1/2 cup plain yogurt, 1 teaspoon dried dill, and 1 teaspoon minced garlic.

Step 8

Grilling the chicken at the end is optional, but it's worth 5 minutes; it gives it a more restaurant-quality texture!

Enjoy !!!

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