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Shawarma is a beloved Middle Eastern dish known for its rich and complex flavors, often made with marinated meats that are cooked on a vertical rotisserie. However, this Slow-Cooked Chicken Shawarma Delight takes a more homey approach to this classic by using a crockpot to slow cook boneless, skinless chicken thighs. The result is tender, juicy chicken infused with a captivating blend of spices that are indicative of traditional shawarma flavors.

Slow-Cooked Chicken Shawarma Delight Recipe

Discover a deliciously healthy dinner with this slow-cooked chicken shawarma recipe that highlights flavorful Mediterranean spices. Perfect for easy meal prep, this dish features a mouthwatering marinade that infuses the chicken with aroma and taste. Enjoy a taste of the Mediterranean right from your kitchen while treating your family and friends to a delightful culinary experience.
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Ingredients
  

2 lbs boneless, skinless chicken thighs

4 cloves garlic, finely minced

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons smoked paprika

1 teaspoon ground turmeric

1 teaspoon ground cinnamon

1 teaspoon cayenne pepper (adjust to your spice preference)

2 tablespoons olive oil

1/4 cup plain yogurt

1/4 cup fresh lemon juice

Salt and black pepper, to taste

1 onion, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

Pita bread or flatbreads, for serving

Fresh parsley, chopped, for garnish

Sliced tomatoes and cucumbers, for topping

Instructions
 

In a large mixing bowl, blend together the minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, cayenne pepper, olive oil, plain yogurt, lemon juice, and a pinch of salt and black pepper. Stir thoroughly to create a flavorful marinade.

    Add the chicken thighs to the marinade, ensuring that they are thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, or ideally overnight, to allow the flavors to penetrate the chicken deeply.

      When ready to cook, layer the sliced onions and bell peppers evenly at the bottom of the crockpot.

        Place the marinated chicken thighs on top of the vegetables, pouring any remaining marinade over the chicken to enhance the flavor.

          Secure the lid on the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.

            Once the cooking time is complete, carefully remove the chicken from the crockpot. Use two forks to shred the chicken and return it to the pot, mixing it gently with the cooked vegetables for a harmonious blend of flavors.

              Serve the chicken shawarma wrapped in warm pita or flatbreads. Top with a sprinkle of fresh parsley and additional sliced tomatoes and cucumbers for a refreshing crunch.

                Optional: Presentation Tips

                  Serve the shawarma on a large platter with the pita or flatbreads arranged on the side.

                    Garnish with an extra sprinkle of chopped parsley and an assortment of fresh vegetables for vibrant color.

                      Consider serving with a side of yogurt sauce or tahini for added creaminess and flavor.