Dinner
Slow Cooker Chicken Shawarma with Tomato Cucumber Relish
Mediterranean flavours and zesty relish make this utensil-free dinner a snap. Slow cooking locks in the spice while the yogurt cools down this dish. Spoon on some relish and let’s eat!
Updated
Ingredients
Chicken Shawarma
- 2 Tbsp canola oil (30 mL)
- 3 lbs boneless, skinless chicken thighs (1.5 kg)
- 1 onion, diced
- ½ tsp salt (2 mL)
- 1 tsp pepper (5 mL)
- 2 tsp sumac (10 mL)
- ½ tsp turmeric(2mL)
- 2 tsp cumin (10 mL)
- 1 Tbsp finely chopped fresh ginger (15 mL)
- 1 tsp coriander (5 mL)
- ½ tsp cardamom (2 mL)
- ½ tsp chili pepper flakes (2 mL)
- 2 cloves garlic, minced
- 1 lemon, juiced
- 1 ½ cups yogurt (375 mL)
- 1/3 cup chicken broth (75 mL)
Relish
- 3 Tbsp canola oil (45 mL)
- 2 tsp cider vinegar (10 mL)
- ½ tsp oregano (2 mL)
- 2 Roma tomatoes, finely diced
- ½ English cucumber, finely diced
- 1 clove garlic minced
- 1 lemon, juiced and zest
- ¼ cup finely diced red onion (60 mL)
- 1 Tbsp chopped parsley (15 mL)
- ¼ tsp salt (1 mL)
- ½ tsp pepper (2 mL)
- 8 Pita Bread
Directions
- Pour canola oil into a large frying pan. Quickly brown chicken thighs on both sides, over medium-high heat, about 2 minutes per side. Transfer to slow cooker insert. Sauté onions until soft in the same frying pan. Add to slow cooker.
- Combine remaining ingredients in a large bowl. Pour over chicken thighs. Cover pot and cook on high for about 4 hours.
- Combine all relish ingredients in medium bowl. Fill pita breads with chicken shawarma, top with relish and enjoy!
NOTE: There are many variables in slow cooker sizes and heating capabilities. Adjust timing of the recipe to your own slow cooker.
Nutritional Analysis
| Calories | 467 |
|---|---|
| Total Fat | 22.4 g |
| Saturated Fat | 4.8 g |
| Cholesterol | 26 mg |
| Sodium | 514 mg |
| Carbohydrates | 23.5 g |
| Fiber | 3.3 g |
| Sugar | 3.9 g |
| Protein | 42 g |
| Potassium | 676 mg |
