Slow Cooker Chicken Shawarma (Print Version)
Aromatic Middle Eastern chicken slow-cooked with cumin, paprika, and cinnamon until tender. Perfect wrapped in warm pita bread.
# Ingredients:
→ For the Chicken
01 -
2 pounds boneless, skinless chicken thighs
02 -
4 cloves garlic, minced
→ For the Spice Marinade
03 -
2 teaspoons ground cumin
04 -
2 teaspoons ground paprika
05 -
1 teaspoon ground turmeric
06 -
1 teaspoon ground coriander
07 -
1 teaspoon ground cinnamon
08 -
1 teaspoon cayenne pepper
09 -
1 teaspoon salt
10 -
1/2 teaspoon black pepper
→ For the Marinade Liquid
11 -
1/4 cup olive oil
12 -
1/4 cup plain yogurt
13 -
2 tablespoons apple cider vinegar
14 -
Juice of 1 lemon
→ For Serving
15 -
Fresh parsley, chopped
16 -
Pita bread
17 -
Fresh vegetables (cucumbers and tomatoes)
18 -
Optional toppings (feta cheese or pickled onions)
# Steps:
01 -
In a large bowl, mix together the minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper. Stir thoroughly to combine.
02 -
Add the olive oil, plain yogurt, apple cider vinegar, and lemon juice to your spice mixture. Stir until all ingredients are thoroughly blended.
03 -
Place the boneless chicken thighs into the slow cooker. Pour the marinade over the chicken, ensuring each piece is well coated.
04 -
Cover the slow cooker with the lid. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is tender and easily shreddable.
05 -
Once fully cooked, use two forks to shred the chicken directly in the slow cooker. Stir with the remaining juices to maintain moisture.
06 -
Serve the shredded chicken with warm pita bread and fresh vegetables like cucumbers and tomatoes. Top with feta cheese or pickled onions if desired. Garnish with fresh parsley.
# Notes:
01 -
This dish is best prepared in advance to allow the flavors to develop fully in the slow cooker.