For this recipe, use chicken thighs or, “baby chickens” (pargiot). Serve with pita, fresh-sliced vegetables such as cucumber and tomato, and tahini sauce.
Now, instead of making your own you can buy our Jamie Geller Shawarma spice blend on Amazon.
Slow Cooker Shawarma
Servings
4 Servings
Ingredients
- 4 boneless skinless baby chickens or 6 boneless, skinless chicken thighs
- 1 cup sliced onion
- 6 garlic cloves crushed
- ¼ cup shawarma seasoning store bought or use recipe below
- 3 tablespoons extra virgin olive oil
- 1 tablespoon ground coriander
- 1 tablespoon cumin
- 2 teaspoons paprika
- 2 teaspoons turmeric
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ½ teaspoon sugar
- 1 teaspoon cayenne pepper optional for a bit of a kick
- 1 teaspoon salt
- ½ cup tahini paste
- ½ cup water
- ¼ cup lemon juice
- ½ cup fresh parsley or cilantro or a mix of both
- 1 clove garlic
- Pinch of salt and pepper to taste
- ½ teaspoon cumin
- 1 teaspoon ground sumac powder optional
Instructions
- Shawarma Seasoning:
- Combine coriander, cumin, paprika, turmeric, cinnamon, cloves, sugar, cayenne, and salt in a small bowl.
- Shawarma:
- Place chicken, onion and garlic in a slow cooker. Drizzle evoo on top and sprinkle seasoning over everything. Put slow cooker on low and cook for 6 to 8 hours.
- Tahini Sauce:
- Combine all ingredients well using an immersion blender or regular blender, or finely chopped parsley and garlic and whisk ingredients together.
- Store in airtight container in fridge for up to two weeks.
Simply some cut up tomatoes and cucumbers and a green tahini with pita
I want to try this. What is served with this according to the picture for the recipe?
Extra virgin olive oil, it’s our shorthand
Extra virgin olive oil
What is evoo???
I live in Israel.
Thanks
Oops, the garlic was missing, I added it back.
??
It’s one clove. It’s technically optional.
directions for tahini sauce say ‘or finely chopped parsley and garlic and whisk ingredients together.’ yet there is no garlic in the sauce list?
Of course you can use breasts, but reduce the cooking time as they will dry out. Try 2-3 hours instead
Has anyone tried chicken breasts?! I know they can dry out but I already have everything but thighs!
covered in oven at 300 for 11/2 hours. higher oven to 375, uncover and roast for 20 minutes
What if I don’t have a slow cooker? How can I make this in my oven?
So happy to hear, thanks so much for commenting
Delicious and easy recipe, worthy of guests. Perfect fon a warm day when you don’t want to heat up the oven. Oil can be adjusted/reduced without a loss of flavor. Preparing for a second time today. Serving with Israeli salad and rice.
the chicken releases juices and thats all it needs
don’t crock pots need some liquid in them to cook food? I was told once that if there is no liquid then the inner part can break.