Crockpot Chicken Shawarma
Greetings food adventurers! Today we visit the beautiful city of Tar Valon to enjoy pitas stuffed with a tasty Chicken Shawarma. We take a ferry across the wide river to the island city, staring in awe at both the White Tower in the city and the volcano called Dragonmount in the distance. Once through the city gates, the din of the crowds surrounds us. There are travelers here from all over, both for visiting the Aes Sedai in the tower and for trading. Clothes are colorful and varied. Most of the buildings are white stone, tall and tightly pressed together, and mostly with detailed ornamentation. Some have intricately carved wooden screens for privacy while still letting in the warm breeze. Along the main roads, balconies on higher building levels overlook the crowds.
We smell all sorts of foods, from food stalls, taverns, homes, and open-air cafes. It is one of these small restaurants that we stop at and find a table. Travelers are common and very welcome here, and we overhear conversations in several languages and different accents. We ask for the daily special, which is a richly spiced chicken shawarma wrapped in pita bread and piled high with whatever quick-pickled veggies are in season.
Summary of instructions: Make spice mix, marinate chicken, cook chicken, shred chicken, stuff into pitas. Let the yogurt marinade and crockpot do the heavy lifting here.
This chicken is easy peasy and so delicious, plus it freezes well. Set future-you up for a tasty lunch or make this for a pita party where everyone can choose their own toppings. Chicken Shawarma goes perfectly with Baba Ghanoush and Tzatziki, or whatever pickled veggies you enjoy. Mix all those worlds together in a beautiful fantasy swirl! (I know that shawarma is Turkish and not typically served with tzatziki, but I love mixing things up and these are absolutely delicious together.)
Thanks to Jay and Adam of pReview’d for the inspiration, who mentioned in their reaction videos for Wheel of Time that Tar Valon looks like a place that has great shawarma. It definitely does. Recipe is adapted from Well Plated.
Crockpot Chicken Shawarma
Special Equipment
- 5-6 quart crockpot
- Meat thermometer
Ingredients
- 2 tsp ground allspice
- 1 tsp dried oregano
- 3 tsp kosher salt
- 1 tsp garlic powder
- ¾ tsp cinnamon
- ½ tsp cayenne pepper
- 1 cup plain Greek yogurt
- ½ cup lemon juice 2-4 lemons
- 3 ½ to 4 lbs chicken thighs skin removed (boneless preferred)
For serving:
- pita bread, pickled red onion, pickled matchstick carrots, fresh parsley, diced tomatoes, fresh cucumbers, tzatziki, baba ghanoush
Instructions
Make spice mix:
- In a small bowl, stir together the allspice, oregano, salt, garlic powder, cinnamon, and cayenne. Set aside.
Marinate chicken (4 hours):
- Mix the yogurt and lemon juice together in the bottom of a mixing bowl or shallow baking dish.
- Stir HALF of the spice mixture into the yogurt.
- Add the chicken to the marinade. Gently turn the chicken and mix everything together so the chicken pieces are fully coated.
- Cover and refrigerate for 3 to 4 hours (up to 8 but no longer than that or the texture gets weird).
Cook the chicken (4 hours):
- Spray the bottom of a 5 or 6-quart crockpot with cooking spray or oil. Add the chicken and all of the marinade.
- Cover and cook on LOW for 4 hours for boneless thighs or 5 hours for bone-in thighs, until the chicken is tender and cooked through (I find 180 F is a good temp for thighs even though it’s technically done at 165 F).
Pita time:
- Transfer the chicken to a large bowl using a fork, slotted spoon, or tongs. If chicken has bones, remove and discard the bones. Discard the cooking liquid.
- Place the chicken with the remaining spices in the bowl of a stand mixer with the paddle attachment. Turn on to the lowest setting until the chicken is shredded and spices are mixed in. (alternately: shred the chicken with two forks and mix in the remaining spice mixture)
- Serve the chicken shawarma inside warmed pita bread with desired toppings.
