Chicken Shwarma, crockpot style

To make this as easy as possible, I've marinated the meat the night before, and I've done it the morning of.  I've even marinated the stuff in a hurry, at baby's naptime(1:00p.m.) and then cooked it in a skillet on a stove that evening.  The crockpot is not your only option, but it's always a blessed relief to find recipes like this one that you can make for company or for potluck that incorporate real ingredients, in a healthy way.

The official story?  6-8 hours minimum marinating time makes a tender, flavorful meat, but a couple hours is better than nothing!  :)

My recipe, adapted from more places than can be cheerfully admitted, does not make any claims on authenticity.  Flavor, well, it has every right to boast.

CHICKEN SHAWARMA
marinade:  
3 pounds chicken
                  (good with half chicken thighs, half chicken breasts)  
1 cup of yogurt
1/2 cup lemon juice(I use Volcano Juice in a pinch)
4 TBsp olive oil
6-8 cloves garlic, minced(use fresh.  don't skimp, you'll love it)
1 large onion, minced or sliced(white or yellow)
3-6 cardamom pods
2 or 3 bay leaves
1 tsp thyme
1 TBsp parsley(fresh is better)
1 TBsp mint(fresh is better)
salt and freshly ground pepper
                (just lightly cover the whole bowl/bag full with a generous layer of both)


Toss all into crock pot and cook for 2-4 hours on high until done, but not dry.  Add water if your crock pot runs hot, and liquid looks very low.  




sauce:
1/4 cup yogurt
1/2 cup tahini
1 TBsp olive oil
2 TBsp lemon juice
1 large garlic clove, crushed
Mix all ingredients well--I usually make more of this, doubling or tripling based on number of guests.  Salt to taste.  I rarely use black pepper in the sauce.  It stores very well, lasting in the fridge for a couple of weeks with no loss of taste(but you won't have any left). 


Serve sauce drizzled over the meat in a pita pocket, with fresh lettuce, tomatoes, sliced onions, and feta cheese if you like.  This is a sandwich that even men who don't like salad approve!  The flavor, the meat, the tangy sauce make a delicious meal.  I can't eat bread right now, so I serve it over rice or in lettuce wraps for myself.  It's especially good with fries on the side(a nice American invention, if I do say so myself).  Hummus(see my recipe on an earlier post) is another amazing side with this meal.