# Crockpot Chicken Shawarma with Lemon Yogurt

Chicken thighs rubbed with shawarma spices, cooked until tender and served in flatbread with salad and lemon yogurt. About 485 calories and 48.9 g protein per serving.

 

 

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## Crockpot Chicken Shawarma with Lemon Yogurt

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

6

hours 

Chicken thighs rubbed with shawarma spices, cooked until tender and served in flatbread with salad and lemon yogurt. About 485 calories and 48.9 g protein per serving.

### Ingredients

- 2 lb boneless skinless chicken thighs
- 3 tablespoons [shawarma seasoning](/go/amazon/?p=B01NBV8YZO)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 cup plain Greek yogurt
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 6 warm flatbreads or pitas
- 2 cups chopped cucumber and tomato
- 1 cup shredded lettuce
- 1/4 cup chopped fresh parsley

### Directions

- Toss the chicken thighs with the shawarma seasoning, olive oil, garlic and half the lemon juice.
- Let the chicken sit for 10 minutes while you prepare the sauce.
- Mix the Greek yogurt with the rest of the lemon juice, the zest and the salt.
- Put the chicken in the slow cooker in an even layer.
- Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until very tender.
- Shred or slice the chicken and toss it with the juices in the pot.
- Warm the flatbreads in a dry skillet.
- Pile chicken, cucumber, tomato and lettuce on each flatbread.
- Spoon the lemon yogurt over the top and add parsley.

 

### Notes

 

For extra char, spread the cooked chicken on a sheet pan and broil for 3 minutes. The yogurt sauce keeps 3 days in the fridge. Cooked chicken keeps 4 days and freezes for 3 months. Serve over rice instead of flatbread if you want a bowl.

 

  

## Chicken Shawarma that is tender

 

Thighs hold their juices through a long cook. Marinating for ten minutes with lemon, garlic and oil gets the spices on. Greek yogurt with lemon makes a cool sauce.

 

Broiling adds char.

 

## Swaps

 

Chicken breast dries out, so thighs are better. Rice replaces flatbread. Add tahini to the sauce.

 

Do not salt the yogurt too heavily. It tastes sharp.

 

## Serve and store

 

Pile into flatbread with cucumber and tomato. The sauce keeps three days. The chicken keeps four days.

 

Pita or flatbread both work. Add pickled red onion or a few olives if you have them. Shredded lettuce adds crunch against the soft chicken.

 

## Make the sauce count

 

Make the yogurt sauce while the chicken cooks. Grate the lemon zest fine and add the juice a little at a time, tasting as you go. Keep it cold until serving. Warm the flatbreads in a dry skillet, and toss the shredded chicken in the pot juices, since that is where the flavor sits.