Chicken Shawarma with Lemon Dill Sauce

This slow-cooker version of the Middle Eastern classic is given a twist with ras el hanout, a North African spice blend that can include ginger, anise, cinnamon, nutmeg, peppercorns, cloves, cardamom, nigella, mace, galangal, turmeric and dried flowers such as lavender and rose.
Chicken Shawarma with Lemon Dill Sauce recipe

Whole30-approved chicken shawarma with lemon dill sauce

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings



  • 1 cup unsalted cashews, rinsed

  • 1 tbsp fresh lemon juice

  • 1 clove garlic

  • ⅛ tsp sea salt

  • 1 tbsp chopped fresh dill (or 1 tsp dried dill)


  • 1 cup shredded carrots

  • ½ cup thinly sliced red onion

  • ¼ cup apple cider vinegar

  • 1 tbsp 100% apple juice

  • ⅛ tsp sea salt


  • 1 tbsp ras el hanout

  • ½ tsp sea salt

  • 1½ lb boneless, skinless chicken thighs

  • 1 cup chicken broth or chicken bone broth

  • Bibb lettuce leaves


1. Make sauce: Place cashews in a medium bowl and add enough water to cover by 1 inch. Cover and refrigerate for 4 hours or overnight. Drain and rinse under cold water. Place cashews, ¾ cup fresh water, lemon juice, garlic and salt in a high-speed blender or food processor. Cover and blend until smooth. Add additional water, 2 tbsp at a time, to reach drizzling consistency. Transfer to a bowl and stir in dill.

2. Make pickled veggies: In a small bowl, combine carrots, onion, vinegar, apple juice and salt. Cover and marinate in the refrigerator until serving.

3. Make chicken: In a small bowl, combine ras el hanout and salt. Rub chicken with seasoning. Place chicken in a 4-quart slow cooker and add broth.

4. Cover and cook on high for 2 hours. Transfer chicken to a cutting board and discard cooking liquid.

5. Slice chicken and divide among lettuce leaves. Use a slotted spoon to top the chicken with the pickled veggies. Drizzle with the sauce.

Instant pot variation: Make the sauce and pickled vegetables. Follow the directions in the Steps 3 and 4 using a 6-quart Instant Pot. Lock the lid in place. Select Manual and cook on high pressure for 10 minutes. Use natural release for 5 minutes then quick release. Follow the remaining directions to serve.

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 424
  • Carbohydrate Content: 13 g
  • Cholesterol Content: 113 mg
  • Fat Content: 25 g
  • Fiber Content: 2 g
  • Protein Content: 38 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 617 mg
  • Sugar Content: 4 g
  • Monounsaturated Fat Content: 11 g
  • Polyunsaturated Fat Content: 5 g