Description
This Chicken Shawarma recipe features tender, flavorful chicken thighs marinated in a blend of Middle Eastern spices and yogurt, then slow-cooked to perfection with onions. Served with a tangy garlic cucumber yogurt sauce and fresh pita accompaniments, it’s a delicious, aromatic dish perfect for gatherings or family meals.
Ingredients
Scale
Chicken Marinade
- 2 pounds boneless skinless chicken thighs
- 1/3 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
Cooking Base
- 1 onion, sliced
Garlic Cucumber Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 teaspoon minced garlic
- 2 Tablespoons grated cucumber
- 1 teaspoon ground cumin
- 1 Tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon red pepper flakes
For Serving
- Pita bread
- Lettuce
- Red onion slices
- Cucumber slices
- Tomatoes, sliced
Instructions
- Prepare the marinade: In a large bowl, whisk together 1/3 cup plain Greek yogurt, 2 tablespoons fresh lemon juice, 3 minced garlic cloves, 2 teaspoons smoked paprika, 2 teaspoons ground cumin, 1 ½ teaspoons black pepper, 1 teaspoon salt, ½ teaspoon ground turmeric, ½ teaspoon ground cinnamon, and ½ teaspoon red pepper flakes to create the flavorful marinade.
- Marinate the chicken: Add the boneless skinless chicken thighs to the marinade and place everything into a Ziploc bag. Seal the bag and refrigerate for at least 4 hours, or up to overnight, allowing the flavors to deeply penetrate the meat.
- Prepare slow cooker base: Place the sliced onion evenly at the bottom of your slow cooker; this will add moisture and aroma to the dish while preventing the chicken from sticking.
- Cook the chicken: Arrange the marinated chicken thighs on top of the onions in the slow cooker. Cover and cook on high for 3-4 hours or on low for 4-6 hours until the chicken is thoroughly cooked and tender.
- Slice the chicken: Once cooked, remove the chicken from the slow cooker and chop into thin slices suitable for serving or stuffing into pitas.
- Recombine chicken with juices: Return the sliced chicken to the slow cooker to keep warm and allow it to soak up the juices for another 10-15 minutes before serving.
- Make the garlic cucumber yogurt sauce: In a small bowl, combine 1 cup plain Greek yogurt, 1 teaspoon minced garlic, 2 tablespoons grated cucumber, 1 teaspoon ground cumin, 1 tablespoon lemon juice, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon red pepper flakes. Mix well and refrigerate until ready to use.
- Assemble and serve: Serve the sliced shawarma chicken with warm pita bread, fresh lettuce, red onion slices, cucumbers, tomatoes, and a generous dollop of the garlic cucumber yogurt sauce for a delicious meal.
Notes
- Marinate the chicken overnight for the deepest flavor infusion.
- If you prefer a slightly crisp exterior, finish the cooked chicken slices under a broiler or in a hot skillet for a couple of minutes before serving.
- The yogurt sauce can be prepared a day ahead to develop its flavors.
- Use boneless skinless chicken thighs for juicier and more flavorful results compared to chicken breasts.
- Adjust red pepper flakes according to your heat preference.
