Healthy Chicken Shawarma Recipe

Slow Cooker Chicken Shawarma {Healthy + Easy}

WEBOct 23, 2015 · 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 …

1. In a small bowl, stir together the allspice, oregano, salt, garlic powder, cinnamon, and cayenne. Set aside.
2. 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.
3. 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.
4. 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.

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Chicken Shawarma Recipe Chew Out Loud

WEBJul 14, 2022 · Let chicken come to room temp as you preheat oven to 400F, with rack on upper middle position. Once oven is heated, place …

1. In a large bowl, whisk together all the spices to combine well. Add 2 TB olive oil and mix into a paste. Set aside.
2. Thoroughly towel-dry the boneless, skinless chicken thighs. Slice each thigh into quarters, and coat with 1 TB olive oil. Add chicken into the bowl with marinade. Use tongs or clean hands to thoroughly coat all pieces of chicken evenly, on all sides. Cover tightly with cling wrap and chill overnight (at least 3-4 hours.)
3. Let chicken come to room temp as you preheat oven to 400F, with rack on upper middle position.
4. Place chicken pieces in a single layer on a large, foil-lined baking sheet. Take care not to overlap or overcrowd the pieces. Roast 15 min or until just cooked.

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Chicken Shawarma with Yogurt Sauce EatingWell

WEBApr 18, 2024 · Transfer the chicken to a clean cutting board and let rest for 3 minutes. Thinly slice. Meanwhile, combine the remaining 1/2 cup …

1. Combine 1/4 cup yogurt, onion, 1 tablespoon lemon juice, 2 garlic cloves, coriander, cumin, allspice, pepper, 3/4 teaspoon salt and turmeric in a large bowl. Add chicken and rub the yogurt mixture into it. Cover and refrigerate for 1 hour or up to 3 hours.
2. Position racks in upper third and center of oven; preheat to 450 degrees F. Coat a baking sheet with cooking spray.
3. Arrange the chicken in a single layer on the prepared baking sheet; discard any remaining marinade. Roast on the center rack until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 20 minutes. Move the baking sheet to the top rack and turn the broiler to high. Broil until browned in spots, 3 to 5 minutes. Transfer the chicken to a clean cutting board and let rest for 3 minutes. Thinly slice.
4. Meanwhile, combine the remaining 1/2 cup yogurt, 1 tablespoon lemon juice, 1 garlic clove, 1/4 teaspoon salt, cucumber and herbs in a small bowl. Divide the chicken among lavash halves. Serve with the yogurt sauce and lettuce and tomato, if desired.

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