1/2cupfreshly squeezed lemon juiceabout 2 large lemons
2 1/2poundsboneless skinless chicken thighs
Whole wheat pita pockets
For serving: thinly sliced red onion,fresh parsley, diced tomatoes, sliced cucumbers, hummus
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 with desired toppings.
TO STORE: Leftover yogurt chicken shawarma can be stored in an airtight container in the refrigerator for four days.
TO FREEZE: Slow cooker chicken shawarma may be frozen for up to 2 months. Let thaw overnight in the refrigerator.
TO REHEAT: Warm in the microwave or on the stovetop until steaming.
Serving: 1(of 6) served in a pita without toppingsCalories: 406kcalCarbohydrates: 35gProtein: 46gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 181mgPotassium: 659mgFiber: 5gSugar: 2gVitamin A: 135IUVitamin C: 8mgCalcium: 85mgIron: 4mg
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