I don’t know about you, but days are busy! How nice is it to come home to a dinner that’s already DONE! This recipe sounds easy and yummy! The ingredients will be on my shopping list for sure! Check out wellplated.com for more great recipes!
(image and recipe from Wellplated)
A slow cooker recipe for moist and tender yogurt chicken that tastes just like chicken shawarma, but is so much easier to make! Try it with warm pita.
1 tablespoon allspice
2 teaspoons oregano
2 teaspoons kosher salt
1 1/2 teaspoons garlic powder
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1 cup plain, non-fat Greek yogurt
1/2 cup freshly squeezed lemon juice (about 2 large lemons)
2 1/2 pounds Just BARE Boneless Skinless Chicken Thighs
Whole wheat pita pockets
For serving: thinly sliced red onion, fresh parsley, diced tomatoes, sliced cucumbers, hummus
In a small bowl, stir together the allspice, oregano, salt, garlic powder, cinnamon, and cayenne. Set aside.
Place the yogurt and lemon juice in the bottom of a shallow baking dish. Add half of the spice mixture (reserve the second half) and stir to combine. Add the chicken thighs and gently turn to coat in the yogurt mixture. Cover and refrigerate for 4 hours or overnight.
Coat the bottom of a 5 or 6-quart slow cooker with cooking spray. Add the chicken and all of the yogurt marinade. Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through.
With a fork or slotted spoon, transfer the chicken to a large bowl (discard the cooking liquid). Shred the chicken with two forks, then sprinkle the remaining spice mixture over the top. Stir to coat with the reserved spices.
Serve the chicken shawarma inside warmed pita bread, sprinkled with any desired toppings.
Leftover yogurt chicken shawarma can be stored in an airtight container in the refrigerator for four days or frozen for up to 2 months. Let thaw overnight in the refrigerator.