In the Middle East—its place of origin—shawarma is made of highly seasoned minced meat that is wrapped around a spit and slowly roasted. This slow-cooker version is still highly seasoned, but 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. Ras el hanout means “head of the shop,” because each spice shop owner would create their own unique blend.
Serves 4
Prep: 45 minutes
Slow Cook: 2 hours (high)
Total: 2 hours 45 minutes
For the Lemon-Dill Sauce
1 cup unsalted cashews, rinsed
1 clove garlic
1 tablespoon fresh lemon juice
⅛ teaspoon salt
1 tablespoon fresh dill or 1 teaspoon dried dill
For the Pickled Veggies
1 cup shredded carrots
½ cup thinly sliced red onion
¼ cup apple cider vinegar
1 tablespoon 100% apple juice
⅛ teaspoon salt
For the Chicken
1 tablespoon ras el hanout
½ teaspoon salt
1½ pounds boneless, skinless chicken thighs
1 cup Whole30-compliant chicken broth or Chicken Bone Broth (page 294)
Bibb lettuce leaves
Make the sauce: Place the cashews in a medium bowl and add enough water to cover by 1 inch. Cover the bowl and let stand for 4 hours or up to overnight. Drain the cashews and rinse under cold water. Place the cashews, ¾ cup fresh water, the garlic, lemon juice, and salt in a high-speed blender. Cover and blend until smooth. Add cold water, 2 tablespoons at a time, to reach drizzling consistency. Transfer to a bowl; stir in the dill.
Make the pickled veggies: Meanwhile, in a small bowl, combine the carrots, onion, vinegar, apple juice, and salt. Cover and marinate in the refrigerator until serving.
Make the chicken: In a small bowl, combine the ras el hanout and salt. Rub the chicken with the seasoning. Place the chicken in a 4-quart slow cooker and add the broth.
Cover and cook on high for 2 hours. Transfer the chicken to a cutting board. Discard the cooking liquid.
Slice the chicken and divide among lettuce leaves. Use a slotted spoon to top the chicken with the pickled veggies. Drizzle with the sauce and serve.
Instant Pot Variation Make the sauce and pickled vegetables. Follow the directions in the third and fourth steps 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.