Description
This Slow Cooker Chicken Shawarma recipe brings the authentic Middle Eastern flavors into your kitchen with tender, juicy chicken thighs marinated in a blend of aromatic spices, yogurt, and lemon juice. Slow-cooked to perfection, the chicken is shredded and served in whole wheat pita pockets with fresh veggies and hummus, making it a delicious and easy meal for any day of the week.
Ingredients
Scale
Spice Mix
- 1 tablespoon ground allspice
- 2 teaspoons oregano
- 2 teaspoons kosher salt
- 1 ½ teaspoons garlic powder
- 1 teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
Marinade & Chicken
- 1 cup plain non-fat Greek yogurt
- ½ cup freshly squeezed lemon juice (about 2 large lemons)
- 2 ½ pounds boneless skinless chicken thighs
To Serve
- Whole wheat pita pockets
- Thinly sliced red onion
- Fresh parsley
- Diced tomatoes
- Sliced cucumbers
- Hummus
Instructions
- Prepare the Spice Mix: In a small bowl, combine the ground allspice, oregano, kosher salt, garlic powder, ground cinnamon, and cayenne pepper. Set this mixture aside for seasoning and marinating.
- Make the Marinade: In a shallow baking dish, mix the plain non-fat Greek yogurt with freshly squeezed lemon juice. Add half of the prepared spice mix to the yogurt-lemon mixture and stir until well combined.
- Marinate the Chicken: Add the boneless skinless chicken thighs to the yogurt marinade. Gently turn the chicken to coat thoroughly. Cover the dish and refrigerate for at least 4 hours or preferably overnight to allow the flavors to infuse.
- Slow Cook the Chicken: Lightly spray the bottom of a 5 or 6-quart slow cooker with cooking spray. Transfer the marinated chicken along with all the yogurt marinade to the slow cooker. Cover and cook on HIGH for 2 hours or on LOW for 4 hours until the chicken is tender and fully cooked.
- Shred and Season: Using a fork or slotted spoon, remove the chicken from the slow cooker and place it in a large bowl. Discard the cooking liquid. Shred the chicken into bite-sized pieces using two forks. Sprinkle the remaining half of the spice mixture over the shredded chicken and mix well to coat evenly.
- Serve: Warm the whole wheat pita pockets. Fill each pita with the shredded chicken shawarma and top with your choice of thinly sliced red onion, fresh parsley, diced tomatoes, sliced cucumbers, and a dollop of hummus for an authentic and flavorful meal.
Notes
- For best flavor, marinate the chicken overnight to allow the spices to deeply penetrate the meat.
- Use boneless skinless chicken thighs for juicier and more tender shawarma compared to chicken breasts.
- Adjust the cayenne pepper to your preferred level of heat or omit if you want it milder.
- Serve with additional toppings like pickled turnips or tahini sauce for more variety.
- Whole wheat pita pockets add a nutritious fiber boost, but you can use regular pita if preferred.
Nutrition
- Serving Size: 1 serving (approx. 4 oz chicken with pita and toppings)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg
