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.
Crockpot Chicken Shawarma with Lemon Yogurt
Course: Main CourseDifficulty: Easy6
servings15
minutes6
hoursChicken 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
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.
Crockpot Chicken Shawarma with Lemon Yogurt at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 12, led by boneless skinless chicken thighs, shawarma seasoning, olive oil, garlic cloves
Tips for Crockpot Chicken Shawarma with Lemon Yogurt
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.
Crockpot Chicken Shawarma with Lemon Yogurt FAQ
How long does Crockpot Chicken Shawarma with Lemon Yogurt take?
Crockpot Chicken Shawarma with Lemon Yogurt takes 6 hours of cooking after 15 minutes of prep.
How many people does Crockpot Chicken Shawarma with Lemon Yogurt serve?
This recipe makes 6 servings.
What do I need to make Crockpot Chicken Shawarma with Lemon Yogurt?
12 ingredients, led by boneless skinless chicken thighs, shawarma seasoning, olive oil, garlic cloves. Amounts are in the recipe card above.
Part of: 25 Lazy High Protein Crockpot Recipes for Busy Weeknights
