This shawarma chicken with orzo brings together warmly spiced chicken, creamy orzo, and a fresh cucumber-tomato topping. Marinate the chicken ahead, then let the slow cooker do most of the work for an easy family dinner.
A QUICK NOTE
For a faster stovetop version, cook the chicken in a skillet with similar seasonings until fully cooked, then continue with the orzo and cucumber topping. The slow cooker version is handy when you can prep the marinade the night before.
INGREDIENTS
FOR THE CHICKEN & ORZO
2 lb boneless, skinless chicken breasts
1 large sweet onion, sliced about ½ inch thick
6 garlic cloves, minced
1 Tbsp olive oil, plus a drizzle for the topping if desired
½ tsp kosher salt
4 cups low-sodium chicken broth
12 oz orzo (about 2 cups)
¼ cup finely chopped fresh dill, plus more for serving
FOR THE CUCUMBER TOPPING
1 English cucumber, halved and thinly sliced (or mini cucumbers)
2 cups cherry or grape tomatoes, halved
½ cup crumbled feta (about 2 oz)
1 Tbsp fresh lemon juice
Pinch of salt
FOR THE MARINADE
⅓ cup plain Greek yogurt
2 Tbsp fresh lemon juice
3 garlic cloves, minced
1 Tbsp olive oil
2 tsp smoked paprika (or regular paprika)
2 tsp ground cumin
1½ tsp black pepper
1 tsp kosher salt
½ tsp ground turmeric
½ tsp ground cinnamon
½ tsp red pepper flakes
DIRECTIONS
1. Mix the marinade ingredients in a large bowl or sealable bag. Add the chicken and turn to coat. Cover or seal and refrigerate for at least 4 hours or overnight.
2. Place the onion in the slow cooker. Add the chicken and as much marinade as possible. Cover and cook on high for 4–5 hours or low for 6–8 hours, until the chicken is fully cooked.
3. Remove and roughly chop or shred the chicken. Return it to the slow cooker, stir into the sauce and onions, and let sit for 10–15 minutes.
4. Heat 1 Tbsp olive oil in a pot. Add the garlic and cook, stirring, for about 30 seconds. Add the broth, orzo, and ½ tsp salt. Bring to a boil, then reduce to medium-low. Simmer, stirring often, for 12–14 minutes, until most of the liquid is absorbed and the orzo is tender. Remove from the heat and stir in the dill.
5. Toss the cucumber, tomatoes, feta, and lemon juice in a bowl. Add a pinch of salt and a drizzle of olive oil, if desired.
6. Spoon the orzo onto plates, top with chicken and cucumber mixture, and finish with more dill.
