Chicken shawarma is one of those dishes that transports you straight to the bustling streets of the Middle East with its aromatic spices and juicy, tender meat. I first fell in love with shawarma during a trip to Chicago, where a little corner restaurant had the most amazing wraps. Since then, I've been on a mission to recreate that experience at home. This slow cooker version is perfect for busy weekdays when you want something delicious but don't have the time to stand over the stove. Just set it and forget it, and you'll have a meal that feels like a mini-vacation.
This chicken shawarma pairs beautifully with warm pita bread, a dollop of creamy hummus, and a fresh cucumber-tomato salad. You can also serve it over a bed of fluffy rice or alongside some roasted vegetables for a complete meal. Don't forget a drizzle of tahini sauce or a squeeze of lemon to bring all the flavors together!
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Slow Cooker Chicken Shawarma
Servings: 4-6 servings
Ingredients
2 pounds boneless, skinless chicken thighs
1 large onion, thinly sliced
3 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons smoked paprika
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional for heat)
Juice of 1 lemon
1 large onion, thinly sliced
3 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons smoked paprika
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional for heat)
Juice of 1 lemon
Directions
Place the sliced onion and minced garlic at the bottom of your slow cooker.
In a small bowl, mix together the olive oil, cumin, coriander, paprika, turmeric, cinnamon, salt, black pepper, and cayenne pepper.
Rub the spice mixture all over the chicken thighs, ensuring they are well coated.
Place the seasoned chicken on top of the onions and garlic in the slow cooker.
Pour the lemon juice over the chicken.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
Once cooked, shred the chicken with two forks and mix it with the juices in the slow cooker.
Serve the chicken shawarma with your favorite sides and enjoy!
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Variations & Tips
For a spicier kick, add more cayenne pepper or a dash of red pepper flakes. If you prefer a milder flavor, reduce the amount of spices slightly. You can also use boneless, skinless chicken breasts if you prefer white meat, but keep in mind they may cook a bit faster, so check for doneness earlier. For a vegetarian version, try using chickpeas or cauliflower in place of chicken, adjusting the cooking time as needed.