Chicken Shawarma the Best World Recipe Ever

Chicken Shawarma

The easy Chicken Shawarma recipe is delicious with homemade ingredients. Chicken Shawarma is really so tasty I am sure you will love it. If you like delicious word recipes but easy right, you are in the best place, and you don't need to look for vegetarian shawarma near me, you can with our Directions make quick shawarma that is also so delicious.

How To Make Chicken Shawarma

Instructions

For Pita bread:

• 2 cups of All purpose flour
• 1 tbs of yeast
• 2-3 tbs of oil

For chicken fillings

• one yellow onion, sliced
• 1 teaspoon of minced garlic
• 2 tablespoons of plain yogurt
• 1 tablespoon of lemon juice
• 1 teaspoon of cumin
• 1/2 teaspoon of ginger
• 3 pounds of boneless chicken
• 1 teaspoon of turmeric
• salt as per taste
• 1/4 teaspoon of black pepper
• dash cayenne pepper

Directions

Start by combining all-purpose flour, salt, yeast, and oil together then knead it until the dough is formed.

Next, in a small bowl combine cumin, cinnamon, turmeric, ginger, salt, cayenne, garlic, lemon juice, pepper, then yogurt to form a sauce.

And add chicken thighs and then onion to the slow cooker. Then add sauce to the slow cooker and stir to coat the chicken and onions.

Then Slow cook for 7 to 8 hours on low OR 3 to 4 hours on high until chicken is tender.

And when the chicken is done turn your oven to broil. Transfer onions and chicken to a sheet pan, leaving the juice in the slow cooker.

And shred the chicken and spread it out to an even layer on the sheet tray. Then transfer to the middle rack of the oven and broil for 3 to 5 minutes until the edges of the chicken start to crisp up and brown slightly. And remove from the oven then serve immediately.

Best served with pita, sliced red onion, arugula/romaine lettuce, diced tomatoes, feta cheese, diced cucumber, kalamata olives, and a quick Dill Yogurt Sauce or a tzatziki sauce.

For Yogurt Sauce:

To make a quick Dill Yogurt Sauce for serving start by combining 1/2 cup plain yogurt, and 1 teaspoon dried dill, and 1 teaspoon minced garlic.

Broiling the chicken:

Broiling the chicken at the end is optional but I think the extra 5 minutes is worth it, it gives it more of a restaurant-quality texture!

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