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 ground cumin
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
For Serving
- Pita bread
- Lettuce leaves
- Sliced red onion
- Sliced cucumbers
- Sliced tomatoes
Instructions
- Prepare Marinade: In a large bowl, whisk together Greek yogurt, lemon juice, minced garlic, paprika, cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes to form the marinade.
- Marinate Chicken: Place the chicken thighs and marinade into a zip-top bag or container. Seal and refrigerate for at least 4 hours or up to overnight to infuse flavors.
- Prepare Slow Cooker: Slice the onion and layer it on the bottom of the slow cooker to act as a flavorful base for the chicken.
- Add Chicken to Slow Cooker: Remove chicken from marinade and place it on top of the sliced onions in the slow cooker.
- Cook Chicken: Cover and cook on high for 3-4 hours or on low for 4-6 hours until the chicken is fully cooked and tender.
- Shred Chicken: When cooked, remove the chicken and shred it using two forks, then return the shredded chicken to the slow cooker to soak up the juices.
- Make Yogurt Sauce: While chicken cooks, combine Greek yogurt, minced garlic, grated cucumber, cumin, lemon juice, salt, black pepper, and red pepper flakes in a bowl. Stir well and refrigerate until ready to serve.
- Assemble Shawarma: To serve, warm pita bread and fill with shredded chicken, yogurt sauce, lettuce, sliced red onion, cucumbers, and tomatoes for a fresh and flavorful meal.
Notes
- Marinating the chicken overnight results in more tender and flavorful meat.
- If you prefer a spicier shawarma, increase the red pepper flakes slightly.
- Use Greek yogurt for both the marinade and sauce for creaminess and tang.
- Leftover chicken can be stored in the fridge for up to 3 days and used in wraps or salads.
- To keep pitas warm and soft, wrap them in foil and heat in a low oven for 5-10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 4 to 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
- Diet: Halal
