Description
This Slow Cooker Chicken Shawarma is a flavorful Middle Eastern-inspired dish featuring tender, marinated chicken thighs cooked to perfection with aromatic spices and onions. Served with a refreshing homemade yogurt sauce and fresh vegetables, it’s an easy and delicious meal perfect for pita wraps or plates.
Ingredients
Scale
Chicken and Marinade
- 2 pounds boneless skinless chicken thighs
- â…“ cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 ½ teaspoons black pepper
- 1 teaspoon salt
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon red pepper flakes
- 1 onion, sliced
Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 teaspoon garlic, minced
- 2 tablespoons cucumber, grated
- 1 teaspoon ground cumin
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- â…› teaspoon red pepper flakes
For Serving
- Pitas
- Lettuce
- Cucumbers
- Tomatoes
Instructions
- Make the Marinade: In a mixing bowl, whisk together the Greek yogurt, lemon juice, minced garlic, paprika, cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes to create the flavorful marinade.
- Marinate the Chicken: Place the chicken thighs in a Ziploc bag with the marinade. Seal the bag and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to deeply infuse the chicken.
- Prepare Slow Cooker Base: Slice the onion and place it evenly at the bottom of the slow cooker to create a flavorful bed for the chicken.
- Cook the Chicken: Remove the marinated chicken from the bag, scraping off excess marinade, and place it on top of the onions in the slow cooker. Cover and cook on high for 3 to 4 hours or on low for 4 to 6 hours until the chicken is tender and easily shredded.
- Shred the Chicken: Use two forks to shred the cooked chicken directly in the slow cooker, mixing it with the onions and juices to absorb all the flavors.
- Prepare the Yogurt Sauce: While the chicken cooks, combine the yogurt, minced garlic, grated cucumber, cumin, lemon juice, salt, black pepper, and red pepper flakes in a bowl. Mix well and refrigerate until ready to serve.
- Serve: Warm the pitas and assemble the shawarma by filling them with shredded chicken, a generous dollop of yogurt sauce, and fresh veggies like lettuce, cucumber slices, and tomatoes.
Notes
- For best flavor, marinate the chicken overnight.
- You can adjust the red pepper flakes according to your desired spice level.
- The yogurt sauce can be made ahead and stored in the refrigerator for up to 2 days.
- Serve with additional pickles or hot sauce for an extra flavor kick.
- Leftovers keep well in the fridge for up to 3 days and are great for sandwiches or salads.
