Description
Tender, flavorful slow cooker chicken shawarma marinated in warm Middle Eastern spices and served with a refreshing yogurt sauce in soft pitas or bowls.
Ingredients
Chicken:
2 lbs boneless skinless chicken thighs
1 onion, sliced
1/3 cup plain Greek yogurt
2 tbsp fresh lemon juice
3 cloves garlic, minced
2 tsp paprika (sweet or smoked)
2 tsp ground cumin
1 1/2 tsp black pepper
1 tsp salt
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp red pepper flakes
Yogurt Sauce:
1 cup plain Greek yogurt
1 tsp garlic, minced
2 tbsp cucumber, grated
1 tsp cumin
1 tbsp lemon juice
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp red pepper flakes
For Serving:
Pitas
Lettuce
Red onion
Cucumbers
Tomatoes
Instructions
- Whisk together the marinade ingredients: Greek yogurt, lemon juice, garlic, paprika, cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes.
- Add chicken thighs to the marinade, transfer to a resealable bag, and refrigerate at least 4 hours or overnight.
- Place sliced onion in the bottom of the slow cooker.
- Add the marinated chicken on top of the onions, cover, and cook on high for 3–4 hours or low for 4–6 hours.
- Remove the chicken, shred it, then return it to the slow cooker juices to soak up more flavor.
- Make the yogurt sauce by stirring together yogurt, garlic, cucumber, cumin, lemon juice, salt, black pepper, and red pepper flakes. Refrigerate until serving.
- Assemble warm pitas with shredded chicken, yogurt sauce, lettuce, red onion, cucumbers, and tomatoes.
Notes
Use smoked paprika for deeper flavor.
Swap thighs for breasts for a leaner version.
Add cayenne for extra heat.
Serve over rice or quinoa instead of pitas.
Add parsley or mint to yogurt sauce for freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 140mg
