Description
This Slow Cooker Chicken Shawarma is tender, juicy, and full of warm Middle Eastern spices. With yogurt-marinated chicken and a quick broil for caramelized edges, it’s the easiest way to make restaurant-style shawarma at home.
Ingredients
- 2 1/2 to 3 lbs boneless, skinless chicken thighs
- 1/2 cup plain whole-milk yogurt (or thick dairy-free yogurt)
- 3 tablespoons olive oil, divided
- 4 large garlic cloves, minced
- 1 tablespoon fresh lemon zest
- 1/4 cup lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika (or sweet paprika)
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom (optional)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 large yellow onion, thinly sliced
- Optional: warm pita or flatbreads, chopped tomatoes, cucumbers, lettuce, pickles, red onion, parsley
- Optional sauces: garlic yogurt or tahini-lemon sauce
Instructions
1. In a large bowl, whisk together yogurt, 2 tablespoons olive oil, garlic, lemon zest, lemon juice, cumin, coriander, paprika, turmeric, cinnamon, cardamom, salt, and pepper.
2. Add chicken and coat thoroughly. Marinate for 30 minutes at room temperature or up to overnight in the refrigerator.
3. Scatter sliced onion in the slow cooker. Place marinated chicken on top, pouring any remaining marinade over it.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the chicken is tender and juicy.
5. Transfer chicken to a cutting board. Chop into bite-size pieces or shred with two forks.
6. Spread chicken on a foil-lined baking sheet, drizzle with 1 tablespoon olive oil, and broil for 5–8 minutes until browned and crisp at the edges. Alternatively, sear in a skillet for 2–3 minutes per side.
7. Warm pita or flatbreads and assemble with chicken, fresh toppings, and sauce.
Notes
Marinate for at least 30 minutes for best flavor, overnight if possible.
Do not skip the broil or skillet sear, it creates authentic crispy edges.
Taste and adjust seasoning after cooking to balance salt and lemon.
Serve with garlic yogurt or tahini-lemon sauce, and store leftovers up to 4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Dinner, Slow Cooker
- Method: Slow Cooking, Broiling
- Cuisine: Middle Eastern Inspired
Nutrition
- Serving Size: 1 portion (about 6 oz)
- Calories: 280
- Sugar: 2g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 100mg