The slow cooking near an open flame crisps the exposed edges so that you get some crunchy bits and some soft bits in every bite.įrying the cooked, sliced chicken with spices adds the fat back in (from the extra virgin olive oil this is the one I use and love) and crisps the edges (from the frying process), and flavors the whole thing with a heavy dose of seasoning mix that allows you to skip the time consuming marinating process. Shawarma is made from marinated meat that is packed tightly together and slow cooked, so that the fat renders out of the cuts that have some to spare and moistens the entire cone. You can also make the spice mixture in advance store it in an airtight container at room temperature for up to a week.Īnd, I’m sure you’re wondering why this recipe calls for double cooking? Well, two reasons, really.įirst, so that this can be a make ahead recipe, if you want it to be, as I said above.īut also, because that is what mimics the texture of shawarma, without many hours on a rotating spit. Make the chicken the day before (or even a few days before) you plan to serve it, store it in an airtight container in the fridge until you’re ready to eat, and then do the pan frying part right before your meal. Don’t worry about it getting cold it will heat up when you finish cooking it in the pan with olive oil and a to-die-for homemade spice mix. A few pointers for making shawarma:īefore you ask, you can definitely make the chicken ahead of time. Then you’ll simply fry the sliced chicken with your spice mixture, which I give you the recipe for below. Remove the cooked chicken from the slow cooker (discard the leftover liquid) and slice it up. It’s at this point that you’ll look at your cooked chicken and then back at me as though to ask “are you sure, Nora? This looks… unappetizing.” Yes, I’m sure. Once your chicken is cooked, you’ll be ready to move on to part two, in which the shawarma-ing happens. Oh, and if you prefer a longer cooking time on low heat (instead of quicker cook on high heat, as the recipe calls for), just use this easy slow cooker shredded chicken method, but don’t shred the chicken once it’s done. Just don’t use all chicken thighs, which get too fatty once you fry them into shawarma. You can use a mix of breasts and boneless, skinless chicken thighs if you prefer. You’ll start by cooking a few boneless, skinless chicken breasts in the slow cooker. I admit this is a total cheater’s shawarma (but until I achieve my dream of having my very own supply of meat on a spit in my own home, this will have to do!), and there are two parts to the cheat. This chicken shawarma recipe is one that I kind of made up on a whim about a year ago and have been tweaking and perfecting ever since. It’s no secret that I am moderately-to-let’s-face-it-extremely obsessed with middle eastern food, and I love making my own at home. I think we had it three times last week, and I still want more. That said, I suggest doubling the recipe if you’re meal prepping, as an easy way to get a couple meals out of the least total time prepping. Like most slow cooker recipes, it’s one that can yield as much or as little food as you need. I’ve been rotating through a ton of slow cooker recipes for dinners lately, but this one is, by far, the one that has been getting the most mileage. The ease with which that thing offers up comfort food it’s practically magic.
It is so cliche this time of year, but I know I am not alone in relying heavily on my slow cooker this time of year. How’s that for a sales pitch? All hail the slow cooker! …also known as shwarma by either name, it’s just as good.…low carb, gluten free, and whole30 compliant.and produces a meal so flavorful that you’ll totally forget it is… … only a total of about 10-15 minutes hands on prep time….…that cooks in your slow cooker while you’re doing something else….Here’s why: this slow cooker chicken shawarma recipe is…
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