Recipes & Cooking Recipes by Ingredient Chicken Chicken Shawarma Be the first to rate & review! You can cook this shawarma recipe fast if you're in a hurry, or low and slow if you've got some extra time. Either way, you'll want to dive in for seconds of this yummy recipe! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 7, 2018 Rate PRINT Share Trending Videos Close this video player Photo: Jennifer Causey Prep Time: 25 mins Cook Time: 15 mins Slow Cook Time: 2 hrs Bring To Pressure Time: 5 mins Release Pressure Time: 15 mins Total Time: 3 hrs Servings: 4 Jump to Nutrition Facts Ingredients 1 cup shredded carrots ¼ cup finely chopped red onion ¼ cup unseasoned rice vinegar 2 teaspoon sugar Salt and black pepper (optional) ½ cup plain yogurt 1 tablespoon lemon juice ½ teaspoon dried dill weed ½ teaspoon honey 1 ¼ pound skinless, boneless chicken thighs 1 tablespoon ras el hanout spice blend* Salt and black pepper 3 tablespoon olive oil 1 cup reduced-sodium chicken broth 4 pita bread rounds, warmed Directions Directions For pickled carrots and red onion, in a small bowl combine the first five ingredients ingredients. Season with salt and black pepper if desired. Cover and refrigerate until serving. For the lemon-yogurt sauce, in a small bowl whisk together yogurt, lemon juice, dill, and honey until smooth. Cover and refrigerate until serving. Prepare as directed using desired cooker, below. Each serving: 3 ounces meat, 1/4 cup pickled vegetables, 2 tablespoons sauce, 1 flatbread. Fast 15 minute cook time Rub chicken thighs with ras el hanout. Season with salt and pepper if desired. In a 6-qt. electric pressure cooker use the sauté setting to heat oil. Add chicken; cook 3 to 4 minutes or until browned. Turn; cook 2 minutes more. For a stove-top cookers, cook directly in the pot over medium-high heat. Add broth to pot. Lock lid in place. Set an electric cooker on high pressure to cook 15 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 15 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully. Divide chicken among pita bread rounds. Using a slotted spoon, top chicken with pickled carrots and red onion. Serve with lemon-yogurt sauce. Slow 2 hour high cook time Rub chicken thighs with ras el hanout. Season with salt and pepper if desired. In a large nonstick skillet heat oil over medium-high heat. Add chicken; cook 3 to 4 minutes or until browned. Turn; cook 2 minutes more. Place chicken in a 3 1/2- or 4-quart slow cooker. Add broth. Cover and cook on high 2 hours or until done (170°F). Remove chicken from slow cooker and slice. Discard broth. Divide chicken among pita bread rounds. Using a slotted spoon, top chicken with pickled carrots and red onion. Serve with lemon-yogurt sauce. * Ras el hanut is a spice blend common in North African and Moroccan cuisines. Specialty and well-stocked grocers now carry this popular spice blend, but If you have trouble finding it you can make your own. In a bowl combine 1 tsp. paprika, 1/2 tsp. ground cumin, 1/4 tsp. ground cinnamon, 1/4 tsp. ground coriander, 1/4 tsp. ground ginger, 1/4 tsp. black pepper, 1/4 tsp. ground turmeric, and 1/8 tsp. cayenne pepper. Rate It Print Nutrition Facts (per serving) 485 Calories 18g Fat 43g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 485 % Daily Value * Total Fat 18g 23% Saturated Fat 3g 15% Cholesterol 135mg 45% Sodium 776mg 34% Total Carbohydrate 43g 16% Total Sugars 8g Protein 36g 72% Vitamin C 3mg 3% Calcium 143mg 11% Iron 4.2mg 23% Potassium 592mg 13% Folate, total 78.1mcg Vitamin B-12 1.1mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.