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Shawarma Platter

Slow Cooker Shawarma

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
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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.