Shawarma is a traditional Lebanese dish that originated in the Ottoman Empire, consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. It is best served with saffron rice, tzatziki, and tomatoes. You can plate it or serve it in pita bread as a gyro.

One of my favorite things to order is the chicken or beef shawarma and I wondered if I could figure out how to make this at home. Well, not only did I figure it out, but I used my crockpot. I love my crockpot.

Crockpot Chicken Shawarma

Ingredients

7 Tbs. lemon juice
6 Tbs. olive oil
1 tsp. salt
1 Tbs. curry paste (I use yellow)
2 tsp. cayenne pepper
3 cloves garlic, pressed
4 boneless skinless chicken thighs
Greek yogurt
tomatoes
Saffron Rice

Instructions

Stir lemon juice, olive oil, salt, curry paste, cayenne pepper and garlic together.
Lay chicken in slow cooker across the bottom.
Pour mixture over the top, stirring to coat the chicken.
Cook on high for 3-4 hours or low for 6-8 hours.
Once it is done cooking, shred the chicken and stir together well.
Serve over Saffron rice and top with diced tomatoes and Greek yogurt.