Slow Cooker Chicken Shawarma Recipe
Warm up your kitchen with the rich, aromatic flavors of the Middle East—try this Slow Cooker Chicken Shawarma Recipe and enjoy a tender, flavorful meal with minimal effort!
Ingredients
- 1 tablespoon ground allspice
- 2 teaspoons oregano
- 2 teaspoons kosher salt
- 1 ½ teaspoons garlic powder
- 1 teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- 1 cup plain non-fat Greek yogurt
- ½ cup freshly squeezed lemon juice about 2 large lemons
- 2 ½ pounds boneless skinless chicken thighs
- Whole wheat pita pockets
- - For serving: thinly sliced red onion fresh parsley, diced tomatoes, sliced cucumbers, hummus
Instructions
- In a small bowl, mix the allspice, oregano, salt, garlic powder, cinnamon, and cayenne. Set aside.
- Combine yogurt and lemon juice in a shallow baking dish. Add half of the spice mixture and mix well. Add chicken thighs, coat them in the yogurt mixture, cover, and refrigerate for 4 hours or overnight.
- Spray the bottom of a 5 or 6-quart slow cooker with cooking spray. Place the chicken and all the yogurt marinade in the slow cooker. Cover and cook on HIGH for 2 hours or LOW for 4 hours until the chicken is tender and cooked through.
- Using a fork or slotted spoon, transfer the chicken to a large bowl (discard the cooking liquid). Shred the chicken with two forks, then sprinkle the remaining spice mixture over the top. Stir well to coat the chicken with the spices.
- Serve the flavorful chicken shawarma inside warmed pita bread with your favorite toppings like thinly sliced red onion, fresh parsley, diced tomatoes, sliced cucumbers, and hummus.
Notes
Notes:
For added flavor, consider marinating the chicken overnight for a more intense taste.
For added flavor, consider marinating the chicken overnight for a more intense taste.