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Cozy Chicken Shawarma Delight

A delicious slow cooker chicken shawarma featuring tender, spiced chicken served with a tangy yogurt sauce and fresh vegetables, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless skinless chicken thighs Preferred for tenderness and rich flavor.
  • 1 whole onion, sliced Acts as a flavorful base.
  • 0.33 cup plain Greek yogurt (for marinade) Adds creaminess and tang.
  • 2 tbsp fresh lemon juice Enhances flavor.
  • 3 cloves garlic, minced Releases flavor perfectly.
  • 2 tsp paprika (smoked or sweet)
  • 2 tsp ground cumin
  • 1.5 tsp black pepper
  • 1 tsp salt
  • 0.5 tsp ground turmeric
  • 0.5 tsp ground cinnamon
  • 0.5 tsp red pepper flakes Adjust to taste.
For the Sauce
  • 1 cup plain Greek yogurt (for sauce)
  • 1 tsp garlic, minced (for sauce)
  • 2 tbsp cucumber, grated (for sauce)
  • 1 tsp cumin (for sauce)
  • 1 tbsp lemon juice (for sauce)
  • 0.25 tsp salt (for sauce)
  • 0.25 tsp black pepper (for sauce)
  • 0.125 tsp red pepper flakes (for sauce)
For Serving
  • 4 whole pita bread
  • 2 cups fresh lettuce, chopped Adds crunch.
  • 1 whole red onion, sliced For freshness.
  • 2 whole cucumbers, sliced Adds freshness.
  • 3 whole tomatoes, diced For color and taste.

Method
 

Preparation
  1. Begin by mincing your garlic cloves finely.
  2. In a large bowl, whisk together the marinade ingredients: Greek yogurt, fresh lemon juice, minced garlic, paprika, ground cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes until smooth.
  3. Place the chicken thighs in a ziplock bag and pour the marinade over them, ensuring they are thoroughly coated. Seal the bag and refrigerate for at least 4 hours, preferably overnight.
  4. Slice the onion into thin rings and lay them at the bottom of the slow cooker.
Cooking
  1. Transfer the marinated chicken and all its marinade into the slow cooker over the onions.
  2. Cover and cook on high for 3 to 4 hours or on low for 4 to 6 hours until the chicken is tender and shreds easily.
  3. Once cooked, remove the chicken using tongs and shred it into bite-sized pieces with two forks. Return the shredded chicken to the slow cooker to soak up the juices for 10 minutes.
Making the Sauce
  1. In a small bowl, combine Greek yogurt, minced garlic, grated cucumber, cumin, lemon juice, salt, pepper, and red pepper flakes for the yogurt sauce. Stir until blended and refrigerate until serving.
Assembly
  1. Just before serving, heat pita bread in a damp paper towel in the microwave for 10 to 15 seconds until warm.
  2. Assemble shawarma by spreading yogurt sauce on the warm pita, layering with shredded chicken and fresh veggies, and serve immediately.

Notes

Marinate the chicken overnight for maximum flavor. You can customize the spice levels and toppings based on preference.