Slow Cooker Chicken Shawarma
Makes 2 Servings
Macros: 509cal, fat 29g, carbs 14g, fibre 4g, protein 49g
1 Lemon (juiced)
2 Tbsps Extra Virgin Olive Oil
3 Garlic (cloves, minced)
1/4 tsp Sea Salt
1/2 tsp Black Pepper
1/2 tsp Cumin
1/8 tsp Cayenne Pepper (more if you like it spicy)
454g Chicken Thighs (skinless, boneless)
1/4 cup Red Onion (diced)
2 cups Baby Spinach (chopped)
1/2 Tomato (diced)
1/4 Cucumber (diced)
2 Tbsps Parsley (chopped)
1/4 cup Hummus
In the slow cooker combine the lemon juice, olive oil, garlic, salt, pepper, cumin and cayenne pepper. Mix well. Add the chicken thighs and toss well to coat. Add the red onion and mix again. Put on the lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Once it is cooked through, use a fork to transfer the chicken thighs from the slow cooker to a plate. Chop into pieces with a knife.
Optional: For crispier chicken, heat a frying pan over medium heat. Add a few spoonfuls of the leftover liquid from the slow cooker and then and add the chicken. Saute until the pieces are browned and crisp on the ends.
Serve chicken on a plate with spinach, tomato and cucumber. Garnish with parsley and hummus. Drizzle with a lemon wedge or the leftover liquid from your slow cooker. Enjoy!
No Chicken Thighs: Use chicken breast.
On-The-Go: Layer all ingredients into a mason jar.
No Slow Cooker: Cook chicken and marinade together in the oven at 350 for 30 minutes or until cooked through.
Next Level Shawarma: Serve over rice or quinoa. Add extra toppings like eggplant, hot
sauce, olives or feta cheese.