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.
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Chicken Shawarma with Lemon Dill Sauce recipe

Whole30-approved chicken shawarma with lemon dill sauce

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

LEMON DILL SAUCE

  • 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)

PICKLED VEGGIES

  • 1 cup shredded carrots

  • ½ cup thinly sliced red onion

  • ¼ cup apple cider vinegar

  • 1 tbsp 100% apple juice

  • ⅛ tsp sea salt

CHICKEN

  • 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

Preparation

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