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Chicken Shawarma on a plate
Andrew Fowler

Crockpot Chicken Shawarma

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Prep Time 25 minutes
Cook Time 6 hours 10 minutes
Total Time 6 hours 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs visible fat trimmed
  • 1 small red onion sliced
  • 2 tbsp lemon juice divided
  • 2 tsp olive oil
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1/4 tsp ground cinnamon
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1/2 cup plain nonfat Greek yogurt
  • 1 cup diced cucumber
  • 1 cup diced tomato
  • 4 small whole-wheat pitas about 120 calories each

Method
 

  1. Mix onion, 1 tablespoon lemon juice, oil, garlic, cumin, coriander, paprika, cinnamon, salt, and pepper in a 4-quart slow cooker. Add chicken; coat thoroughly.
  2. Cover; cook on low about 6 hours until chicken reaches at least 165°F and is tender.
  3. Transfer chicken to a foil-lined metal sheet pan, leaving excess juices behind. Pull into broad strips. Broil 6 inches from heat for 3 to 5 minutes until some edges brown, watching constantly.
  4. Mix yogurt with remaining tablespoon lemon juice. Keep cucumber and tomato cold until serving.
  5. Warm pitas in a dry skillet over medium heat about 30 seconds per side; open pockets.
  6. Fill each pita with one-quarter of the chicken, cucumber, tomato, and yogurt sauce.