Difficulty Medium
Cook Time 6-7 hours
Heat None
A Mediterranean-inspired crockpot feast loaded with shawarma-spiced pork and chicken nestled in creamy hummus, then piled high with fresh veggies, feta, and crispy pita chips. Drizzle it all with tangy tzatziki and serve over roasted potatoes for a dinner that'll make everyone fight over seconds.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 2 lbs pork shoulder, chopped into 1-inch pieces 1.5 lbs chicken thighs, shredded 3 tablespoons shawarma spice blend (divided) 2 cups hummus 3 tablespoons olive oil 3 tablespoons lemon juice 1 cup pickled red onions 1 cup kalamata olives, pitted and halved 1 medium red onion, diced 2 cucumbers, diced 2 red bell peppers, diced 2 medium tomatoes, diced 1 whole head garlic, roasted 1/2 cup fresh parsley, chopped 1 cup crumbled feta cheese 2 cups crushed pita chips 3 lbs baby potatoes for roasting 1 cup tzatziki sauce 4 fried eggs (optional) Directions 1 Season the pork shoulder with 2 tablespoons shawarma spice and place in the bottom of a 6-quart crockpot. Season the shredded chicken with remaining 1 tablespoon shawarma spice and layer on top of the pork. 2 Spread the hummus over the meat, drizzle with olive oil and lemon juice, then squeeze the roasted garlic cloves over everything. Cover and cook on low for 6-7 hours or high for 3-4 hours until pork is tender. 3 About 45 minutes before serving, toss the baby potatoes with olive oil, salt, and pepper, and roast at 425°F until golden and crispy. 4 When ready to serve, give the crockpot a gentle stir to mix the hummus with the meat juices. Top with pickled red onions, kalamata olives, fresh red onions, cucumbers, red peppers, tomatoes, and parsley. 5 Sprinkle feta cheese and crushed pita chips over the top. Serve family-style over the roasted potatoes with tzatziki sauce drizzled generously over everything. Top individual portions with a fried egg if desired.
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