Description
Tender, slow-cooked chicken shawarma infused with warm Middle Eastern spices, garlic, and lemon for bold, aromatic flavor. Perfect for wraps, bowls, salads, and easy meal prep.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper
- 2 tablespoons lemon juice
Instructions
- Place the chicken thighs in the bottom of the slow cooker.
- In a small bowl, mix together the olive oil, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, salt, black pepper, allspice, cayenne, and lemon juice.
- Pour the spice mixture evenly over the chicken, ensuring each piece is well coated.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and easy to shred.
- Remove the chicken and shred it using two forks.
- For crispy edges, spread the shredded chicken on a baking sheet and broil for 3–5 minutes until lightly crisped.
- Serve warm in pita bread, wraps, rice bowls, or salads with desired toppings.
Notes
- Chicken breasts can be substituted for a leaner option, though they may be slightly less juicy.
- Add 1 tablespoon plain Greek yogurt to the marinade for deeper flavor.
- Increase smoked paprika for a smokier taste.
- Add extra cayenne or red pepper flakes for more heat.
- Sliced onions can be added to the slow cooker for additional sweetness and depth.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 0.5 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 155 mg
