Slow Cooker Yogurt Chicken Shawarma

You can never have too many main course recipes, so give Slow Cooker Yogurt Chicken Shawarman a try. For $2.04 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 40g of protein, 32g of fat, and a total of 600 calories. This recipe serves 6. It is an affordable recipe for fans of middl eastern food. 786 people found this recipe to be scrumptious and satisfying. A mixture of pita, cayenne pepper, cinnamon, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 2 hours. It is brought to you by Well Plated. With a spoonacular score of 72%, this dish is solid. Try Slow Cooker Chicken Shawarma Pitas with Cucumber Sauce, Chicken Shawarma with yogurt sauce, and Slow-cooker Curried Chicken With Ginger And Yogurt for similar recipes.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 110 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small bowl, stir together the allspice, oregano, salt, garlic powder, cinnamon, and cayenne. Set aside.Place the yogurt and lemon juice in the bottom of a shallow baking dish. Add half of the spice mixture (reserve the second half) and stir to combine. Add the chicken thighs and gently turn to coat in the yogurt mixture. Cover and refrigerate for 4 hours or overnight.Coat the bottom of a 5 or 6-quart slow cooker with cooking spray. Add the chicken and all of the yogurt marinade. Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through.With a fork or slotted spoon, transfer the chicken to a large bowl (discard the cooking liquid). Shred the chicken with two forks, then sprinkle the remaining spice mixture over the top. Stir to coat with the reserved spices.Serve the chicken shawarma inside warmed pita bread, sprinkled with any desired toppings.

 

Step by step:

1. In a small bowl, stir together the allspice, oregano, salt, garlic powder, cinnamon, and cayenne. Set aside.

2. Place the yogurt and lemon juice in the bottom of a shallow baking dish.

3. Add half of the spice mixture (reserve the second half) and stir to combine.

4. Add the chicken thighs and gently turn to coat in the yogurt mixture. Cover and refrigerate for 4 hours or overnight.Coat the bottom of a 5 or 6-quart slow cooker with cooking spray.

5. Add the chicken and all of the yogurt marinade. Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through.With a fork or slotted spoon, transfer the chicken to a large bowl (discard the cooking liquid). Shred the chicken with two forks, then sprinkle the remaining spice mixture over the top. Stir to coat with the reserved spices.

6. Serve the chicken shawarma inside warmed pita bread, sprinkled with any desired toppings.

Nutrition Information:

covered percent of daily need