Description
This Chicken Shawarma recipe offers a deliciously spiced and tender Middle Eastern-inspired dish, slow-cooked to perfection. Made with a flavorful blend of spices, garlic, and Greek yogurt marinade, the chicken is cooked with onions for enhanced flavor and served with traditional accompaniments like pita bread, fresh vegetables, and a cool yogurt sauce. Perfect for a family meal or casual gathering, this shawarma is aromatic, juicy, and easy to prepare in a slow cooker.
Ingredients
Scale
For the Chicken Marinade
- 2 pounds boneless skinless chicken thighs
- â…“ cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 2 teaspoons smoked paprika
- 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
For Slow Cooking
- 1 onion, sliced
For the Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 teaspoon minced garlic
- 2 tablespoons grated cucumber
- 1 teaspoon cumin
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- â…› teaspoon red pepper flakes
For Serving
- Pitas
- Lettuce
- Red onion
- Cucumbers
- Tomatoes
Instructions
- Prepare the Marinade: In a large bowl, whisk together â…“ cup plain Greek yogurt, 2 tablespoons fresh lemon juice, minced garlic, smoked paprika, ground cumin, black pepper, salt, ground turmeric, ground cinnamon, and red pepper flakes until fully combined to create a rich and aromatic marinade.
- Marinate the Chicken: Add the chicken thighs to the marinade and transfer everything into a Ziploc bag. Seal the bag and refrigerate for at least 4 hours or up to overnight to allow the flavors to deeply infuse the meat.
- Prepare Slow Cooker Base: Place the sliced onion at the bottom of your slow cooker. These onions will add subtle sweetness and flavor to the chicken as it cooks.
- Cook the Chicken: Lay the marinated chicken thighs on top of the onions in the slow cooker. Cover and cook on high for 3 to 4 hours or on low for 4 to 6 hours until the chicken is tender and fully cooked.
- Slice the Chicken: Once cooked, remove the chicken from the slow cooker and chop into thin slices suitable for serving in sandwiches or wraps.
- Combine and Keep Warm: Return the sliced chicken to the slow cooker, stirring to mix with the juices and onions, and keep warm until ready to serve.
- Make the Yogurt Sauce: In a small bowl, combine 1 cup plain Greek yogurt with minced garlic, grated cucumber, cumin, lemon juice, salt, black pepper, and red pepper flakes. Stir well to create a refreshing and tangy condiment.
- Serve: Serve the sliced chicken shawarma with warm pitas, lettuce, red onion, cucumbers, and tomatoes. Drizzle with the prepared yogurt sauce for added flavor and creaminess.
Notes
- For best flavor, marinate the chicken overnight in the refrigerator.
- If you don’t have a slow cooker, this recipe can be adapted for baking or stovetop cooking, though slow cooking provides the best tenderness.
- You can add pickled vegetables like turnips or pickles for an authentic shawarma experience.
- Adjust the level of red pepper flakes to control the spice level.
- Leftover chicken shawarma can be refrigerated for up to 3 days and reheated gently before serving.
