Copycat Chicken Shawarma

This Thanksgiving, I threw all caution to the wind and loaded up on my Grandma Lynne’s famous stuffing and gravy, my mother-in law’s molasses rolls, my brother-in-law’s amazing deep fried turkey, and my mom’s home made green bean casserole. Then the uncomfortable full-ness sank in and I told myself I was never eating again.

Because that’s crazy talk and my “never eating again” only lasts about 30 minutes, I decided to put together one of my favorite Whole 30, veggie-full meals. This copycat chicken shawarma inspired by A Clean Bake is one of my all-time favorite slow cooker recipes and stars in this fresh and balanced meal. It can be topped with anything you have in the fridge, and the more color you add, the more effective the detox! I can just feel the pumpkin pie coma fading away…

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My favorite way to enjoy it is served on top of a bed of cauliflower rice, and loaded with cucumbers, tomatoes, olives, radishes, pickled red onions, some tahini, lemon juice, and lots of freshly chopped parsley and mint. I could seriously eat it every day. You could also throw this in a pita with some hummus, or in a lettuce wrap.

The best part is you can make the chicken whenever, and store it in the fridge until you’re ready to fry it up with the spice mixture, which makes it perfect for weeknight meals! Be sure to read the instructions all the way through; the spice mixture isn’t used until the end of the cooking process.

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Copycat Chicken Shawarma

Makes 4-6 servings

For the chicken:

2 lbs boneless skinless chicken thighs

1 C water

For the spice mixture:

2 t ground cumin

1 t lemon zest

1/2 t chili powder

1/2 t smoked paprika

1/2 t garlic powder

1/4 t sea salt

1/4 t pepper

1/4 t  ground turmeric

1/4 t ground cinnamon

Pinch of ground cloves

Method:

Add chicken and water to slow cooker and set on low for 6-7 hours. Let cool, shred, and set aside or store in fridge until ready to serve.

Combine all seasoning ingredients in small bowl and set aside.

Heat a sided skillet on medium heat and add 1/4 C olive oil. Once hot, add cooked chicken to pan and sprinkle half of seasoning mixture over chicken. Let cook for 1 minute, then turn chicken and coat other side with remaining seasoning mixture. Cook for another 2 minutes, then turn chicken one more time to ensure all seasoned chicken has made contact with oil in pan.

Tip** Try to avoid moving the chicken too much- you want it to get nice and crispy!