Ingredients
Chicken and Marinade
- 2 pounds boneless, skinless chicken thighs
- 1 onion, sliced
- ⅓ cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 2 teaspoons paprika (sweet or smoked)
- 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
Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 teaspoon garlic, minced
- 2 tablespoons cucumber, grated
- 1 teaspoon cumin
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
For Serving
- Pitas
- Lettuce
- Red onion
- Cucumbers
- Tomatoes
Instructions
- Prepare the Marinade: In a large bowl, whisk together the plain Greek yogurt, fresh lemon juice, minced garlic, paprika, ground cumin, black pepper, salt, ground turmeric, ground cinnamon, and red pepper flakes until well combined to form the marinade.
- Marinate the Chicken: Add the boneless, skinless chicken thighs to the marinade, ensuring each piece is thoroughly coated. Place the chicken and marinade into a zip-top bag, seal, and refrigerate for at least 4 hours, preferably up to overnight to deepen the flavors.
- Prepare the Slow Cooker: Slice the onion thinly and spread the slices evenly across the bottom of the slow cooker to create a flavorful bed for the chicken.
- Cook the Chicken: Place the marinated chicken thighs on top of the sliced onions in the slow cooker. Cover and cook on high for 3-4 hours or on low for 4-6 hours until the chicken is tender and fully cooked.
- Shred the Chicken: Once cooked, carefully remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker to keep warm and absorb additional flavors.
- Make the Yogurt Sauce: While the chicken cooks, combine the plain Greek yogurt, minced garlic, grated cucumber, cumin, lemon juice, salt, black pepper, and red pepper flakes in a bowl. Mix thoroughly and refrigerate until ready to serve.
- Assemble the Shawarma: Warm the pitas and fill them with the shredded chicken, a generous spoonful of the yogurt sauce, and topped with fresh lettuce, red onion slices, cucumbers, and tomatoes. Serve immediately for a delicious and satisfying meal.
Notes
- Marinating the chicken overnight will yield a more flavorful and tender result.
- For added spice, increase the red pepper flakes according to your taste preference.
- If you prefer, you can use chicken breasts, but thighs tend to remain juicier and more flavorful in slow cooking.
- This dish can also be served over rice or salad for a low-carb option.
- Leftover chicken shawarma can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
- Diet: Halal
