Ingredients

2 1/2–3 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 but recommended)

1 1/2 teaspoons kosher salt, plus more to taste

1/2 teaspoon black pepper

1 large yellow onion, thinly sliced

Optional to serve: warm pita or flatbreads, chopped tomatoes, cucumbers, lettuce, pickles, red onion, parsley

Optional sauces: garlic yogurt sauce (1 cup yogurt + 1 grated garlic clove + lemon + salt) or tahini-lemon sauce

Instructions

Step 1: In a large bowl, whisk together yogurt, 2 tablespoons olive oil, minced garlic, lemon zest, lemon juice, cumin, coriander, paprika, turmeric, cinnamon, cardamom, salt, and pepper. Add the chicken thighs and toss until fully coated. Marinate for 30 minutes at room temperature for quick flavor infusion, or cover and refrigerate up to 12 hours for deeper taste.

Step 2: Scatter the thinly sliced onion evenly in the bottom of the slow cooker. Place the marinated chicken with all the marinade on top of the onions. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is very tender but still holds shape if preferred.

Step 3: Transfer the cooked chicken to a cutting board and roughly chop into bite-sized pieces or shred coarsely with two forks according to your preference. Spoon off any excess liquid from the slow cooker, then return the chicken and some onions with their juices back to the slow cooker to moisten as desired.

Step 4: For a classic shawarma texture with caramelized edges, spread the chicken in a single layer on a foil-lined baking sheet. Drizzle with the remaining 1 tablespoon olive oil. Broil on the top rack of your oven for 5 to 8 minutes until browned and crisp at the edges, stirring once halfway through. Alternatively, sear the chicken in a hot skillet for 2 to 3 minutes per side. Taste and adjust salt and lemon juice to your liking.

Step 5: Warm your pita or flatbreads. Assemble by placing the chicken on the bread, then topping with chopped tomatoes, cucumbers, lettuce, pickles, red onion, and parsley. Finish with a drizzle of garlic yogurt sauce or tahini-lemon sauce and a sprinkle of sumac or extra paprika if desired. Serve immediately.

Tips & Variations

For a dairy-free version, substitute the yogurt with a thick coconut or almond-based yogurt.

Marinating overnight enhances the flavor deeply but even 30 minutes works well if short on time.

Adding a pinch of cayenne pepper can give the shawarma a spicy kick.

If you don’t have a slow cooker, chicken can be cooked covered in a low oven (275°F) for 2 to 3 hours until tender.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs stay more tender and juicy during slow cooking. If using breasts, reduce cooking time slightly to avoid drying out.

Do I need to broil the chicken after slow cooking?

Broiling adds caramelized texture and flavor typical of shawarma. If preferred, you can skip this step and serve the chicken directly from the slow cooker.