Description
Discover how to make a delicious Easy Slow Cooker Chicken Shawarma at home with this simple recipe. Perfectly spiced and full of flavor!
Ingredients
- 2 lbs chicken breasts (907 g)
- 1/2 cup water (120 ml)
- 1 1/2 teaspoons (8 ml) ground cumin
- 1 teaspoon (5 ml) ground sumac
- 1/2 teaspoon (3 ml) chili powder
- 1/2 teaspoon (3 ml) sweet paprika
- 1/4 teaspoon (1 ml) granulated garlic (or garlic powder)
- 1/4 teaspoon (1 ml) fine sea salt (to taste)
- 1/4 teaspoon (1 ml) freshly ground black pepper
- 1/4 teaspoon (1 ml) ground turmeric
- 1/4 teaspoon (1 ml) ground cinnamon
- Generous pinch ground cloves
- 1/4 cup olive oil (divided; you may need a little less) (60 ml)
- 1/4 cup tahini (60 g)
- 2 Tablespoons (30 ml) fresh lemon juice
- 2 Tablespoons water (or as much as you need to get your desired consistency) (30 ml)
- 2 teaspoons (10 ml) minced garlic
- Generous pinch fine sea salt (to taste)
Instructions
- Place the chicken breasts into the slow cooker and pour in the water. Cook on high for 2 hours or until the chicken is fully cooked and the juices are clear.
- Once the chicken is done, cut each breast against the grain into slices.
- In a large bowl, combine all of the spices and set them aside for later use.
- Heat 2 tablespoons of olive oil over medium-high heat in a heavy pan that can fit all the chicken in one layer.
- Place the sliced chicken into the pan and evenly sprinkle the spice mixture over it.
- Let the chicken cook without stirring until it becomes crispy.
- Add 1 tablespoon more oil over the chicken, turn the pieces over, and gently stir to coat them well with the spices. If the chicken starts sticking after flipping, pour in the remaining tablespoon of oil and stir gently.
- Once the chicken reaches a desired level of crispiness, remove it from the pan.
- For the lemon tahini sauce, blend all sauce ingredients together until smooth.
- Serve the chicken right away, adding the lemon tahini sauce if you wish.
