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Chicken Shawarma

Mouthwatering Chicken Shawarma: Easy Slow Cooker Delight

A delicious Chicken Shawarma recipe that's easy to prepare using a slow cooker, bringing Mediterranean flavors to your dinner table.
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Prep Time 15 minutes
Cook Time 4 hours
Resting Time 10 minutes
Total Time 4 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Boneless, skinless chicken thighs Chicken breasts can be used but may dry out.
  • 1 medium Onion Sliced.
For the Marinade
  • 1 cup Plain Greek yogurt Regular or dairy-free yogurt can be used.
  • 1 juice Fresh lemon
  • 4 cloves Garlic Minced.
  • 2 teaspoons Paprika Smoked paprika can also be used.
  • 2 teaspoons Ground cumin Essential for authentic flavor.
  • 1 teaspoon Black pepper Adjust according to taste.
  • 1 teaspoon Salt
  • 1 teaspoon Ground turmeric Can be omitted.
  • 0.5 teaspoon Ground cinnamon Just a pinch for warmth.
  • 1 teaspoon Red pepper flakes Optional for heat.
For the Yogurt Sauce
  • 1 cup Extra Greek yogurt Adjust quantity based on preference.
  • 1 medium Grated cucumber Squeeze out excess water.
  • 1 clove Additional garlic Minced.
  • 0.5 teaspoon Cumin For yogurt sauce.
  • 0.5 juice Lemon Fresh is best.
  • to taste Salt and pepper
For Serving
  • to taste Pitas Warm for serving.
  • to taste Fresh vegetables Lettuce, red onion, cucumbers, and tomatoes.

Equipment

  • Slow Cooker
  • mixing bowl
  • Ziplock Bag

Method
 

Instructions
  1. In a large mixing bowl, whisk together Greek yogurt, lemon juice, minced garlic, paprika, ground cumin, and spices for the marinade.
  2. Place chicken thighs in a ziplock bag, pour the marinade over, seal, and refrigerate for at least 4 hours or overnight.
  3. Slice the onion and layer it at the bottom of the slow cooker. Place marinated chicken on top of onions.
  4. Cover the slow cooker and cook on high for 3 to 4 hours, or on low for 4 to 6 hours, until the internal temperature reaches 165°F.
  5. Remove cooked chicken, shred with two forks, and return to the slow cooker for 10 minutes to absorb juices.
  6. Prepare the yogurt sauce by mixing Greek yogurt, grated cucumber, minced garlic, cumin, lemon juice, salt, and pepper.
  7. Warm pitas, fill with shredded chicken, add yogurt sauce and fresh vegetables, then serve.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

For best results, marinate chicken overnight and monitor cooking temperature for safety and flavor.

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