When I prepare this chicken shawarma, our entire home fills with the mouth-watering aroma of a true Mediterranean restaurant. It smells so delicious, I can hardly wait for dinner. By using chicken thighs (or pargiyot), and cooking it in a slow cooker, the chicken becomes tender and moist, and is easy to shred into shawarma like bits. So easy, and so yummy.
Serve with pita bread and dips for a make your own shawarma sandwich station.
- 2 lb boneless, skinless, chicken thighs
- 1⁄4 cup chicken broth
- 1 tsp ground cinnamon
- 1 1⁄2 tsp cumin
- 3⁄4 tsp ground turmeric
- 1⁄2 tsp paprika
- 1⁄2 tsp salt
- 1⁄2 tsp garlic powder
- 1⁄4 tsp ground coriander
- 1⁄4 tsp ground cloves
- 1⁄8 tsp cardamom
Add all ingredients to a slow cooker and gently mix to incorporate the chicken and spices together. Cook on high for about 3 hours, or until thermometer reaches 160 degrees. Remove chicken from the slow cooker, and shred using two forks. Place chicken in a bowl and add a few teaspoons of the cooking liquid to the chicken and serve.
Make ahead: You can marinate the chicken in the spices overnight and then toss it in the slow cooker with the chicken broth the next day.