CHICKEN SHA- WARMA

Whole lemon, half lemon with visible segments, and a lemon wedge arranged together on a white background.

Chicken Shawarma

Name: Chicken Shawarma
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 4-6
Ingredients: 1 kg Chicken thighs, boneless and skinless; ⅓ cup Greek yogurt; 2 tbsp Lemon juice; 3 cloves Garlic, minced; 2 tsp Smoked paprika; 2 tsp Ground cumin; ½ tsp Turmeric; ½ tsp Cinnamon; ½ tsp Chilli flakes; 1 tsp Salt; 1 tsp Black pepper; 1 Onion, sliced; 1 cup Greek yogurt; 2 tbsp Cucumber, grated; 1 tbsp Lemon juice; 1 clove Garlic, minced; 1 tsp Ground cumin; ¼ tsp Salt; ¼ tsp Black pepper; To serve Lebanese bread; To serve Tomato, sliced; To serve Cucumbers, sliced; To serve Red onion, sliced; To serve Coriander

Prepping
15m

Cooking
240m

Makes
4-6

Why you’ll love it 😋

Slow cooker shawarma is showing off a bit, and honestly...fair enough. It comes out all juicy and fragrant with spices, then gets a quick crisp-up so your wrap doesn’t miss the usual sizzle. This one’s a bit more prep but trust us. It’s trending for a reason.

Ingredients 🛒

For the chicken:

Chicken thighs, boneless and skinless1 kg
Greek yogurt⅓ cup
Lemon juice2 tbsp
Garlic, minced3 cloves
Smoked paprika2 tsp
Ground cumin2 tsp
Turmeric½ tsp
Cinnamon½ tsp
Chilli flakes½ tsp
Salt1 tsp
Black pepper1 tsp
Onion, sliced1

For the sauce:

Greek yogurt1 cup
Cucumber, grated2 tbsp
Lemon juice1 tbsp
Garlic, minced1 clove
Ground cumin1 tsp
Salt¼ tsp
Black pepper¼ tsp

For serving:

Lebanese breadTo serve
Tomato, slicedTo serve
Cucumbers, slicedTo serve
Red onion, slicedTo serve
CorianderTo serve

Method ⏲️

Tender spiced chicken for stuffing into warm wraps with cool yoghurt sauce.

Step 1: Marinate your chicken

In a bowl, mix ⅓ cup Greek yogurt, 2 tbsp lemon juice, 3 minced garlic cloves, 2 tsp smoked paprika, 2 tsp cumin, ½ tsp turmeric, ½ tsp cinnamon, ½ tsp chilli flakes, 1 tsp salt and 1 tsp black pepper. Coat 1 kg chicken thighs well, then chill for at least 4 hours, or overnight if you’re organised.

Step 2: Load your slow cooker

Spread 1 sliced onion over the base of your slow cooker, then add your marinated chicken on top. Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours, until your chicken is very tender.

Step 3: Make your sauce

While your chicken cooks, stir together 1 cup Greek yogurt, 2 tbsp grated cucumber, 1 tbsp lemon juice, 1 minced garlic clove, 1 tsp cumin, ¼ tsp salt and ¼ tsp black pepper. Pop your sauce into the fridge until serving time.

Step 4: Shred & crisp

Shred your chicken with 2 forks, then toss it back through the cooking juices. For crisp edges, spread your chicken on a tray and grill for 3-5 minutes until a few bits catch colour.

Step 5: Fill & enjoy

Pile your chicken into warm Lebanese bread with sliced tomato, cucumber, red onion and plenty of yoghurt sauce. Messy hands are basically guaranteed, so get stuck in while it’s hot.

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