Have you ever craved the rich, aromatic flavors of chicken shawarma but felt intimidated by the traditional vertical rotisserie method? I certainly have! After countless trips to my favorite Middle Eastern restaurant, I finally decided to recreate this beloved dish at home using my trusty slow cooker. The results were nothing short of spectacular, and I’m thrilled to share this game-changing recipe with you today.
Shawarma, a popular Middle Eastern street food, traditionally features thinly sliced meat stacked on a vertical rotisserie and slowly roasted for hours. The meat develops an incredible depth of flavor and that signature crispy exterior we all love. While most home cooks don’t have access to a traditional shawarma spit, I’ve discovered that a slow cooker provides a brilliant alternative that captures the essence of this iconic dish.
What Makes This Slow Cooker Chicken Shawarma Special
What I love most about this slow cooker adaptation is how it transforms ordinary chicken into an extraordinary meal with minimal effort. The slow cooking process allows the aromatic spices to fully permeate the meat, resulting in tender, juicy chicken infused with authentic shawarma flavors. Plus, the convenience factor is unbeatable—just set it and forget it until you’re ready for dinner!
My recipe combines traditional shawarma spices with a few modern twists to create a dish that’s both authentic and accessible. Whether you’re familiar with Middle Eastern cuisine or trying it for the first time, this slow cooker chicken shawarma is sure to become a new favorite in your recipe collection.
Essential Ingredients for Authentic Flavor
The heart of any good shawarma lies in its spice blend. Here’s what you’ll need to create that distinctive shawarma flavor profile:
- Boneless, skinless chicken thighs: They’re more flavorful and stay juicier than breast meat during slow cooking
- Shawarma spice blend: The soul of the dish (detailed recipe below)
- Fresh garlic and onions: For aromatic depth
- Olive oil: Authentic and helps carry the flavors
- Lemon juice: For brightness and tenderizing
- Greek yogurt: Creates a rich marinade that keeps the chicken moist
The Perfect Shawarma Spice Blend
What truly sets shawarma apart is its distinctive spice blend. While you can find pre-made shawarma seasoning in some specialty stores, I prefer making my own to control the quality and balance of flavors.
| Spice | Quantity | Flavor Profile | Purpose |
|---|---|---|---|
| Cumin | 2 tablespoons | Warm, earthy | Provides the foundation flavor |
| Paprika | 2 tablespoons | Sweet, mild | Adds color and subtle sweetness |
| Turmeric | 1 tablespoon | Earthy, slightly bitter | Gives beautiful golden color |
| Coriander | 1 tablespoon | Citrusy, slightly sweet | Brightens the overall flavor |
| Cardamom | 1 teaspoon | Aromatic, slightly sweet | Adds complexity |
| Cinnamon | 1 teaspoon | Warm, sweet | Provides depth and warmth |
| Allspice | 1 teaspoon | Peppery, complex | Rounds out the blend |
| Cayenne pepper | ½ teaspoon | Hot, pungent | Adds gentle heat (adjust to taste) |
| Cloves | ¼ teaspoon | Intense, aromatic | Contributes subtle complexity |
| Black pepper | 1 teaspoon | Sharp, pungent | Enhances all other flavors |
| Salt | 2 teaspoons | Enhances flavors | Brings out all other spices |
This blend makes enough for about 2-3 batches of shawarma. Store any leftovers in an airtight container for future use—it also works brilliantly with lamb, beef, or even roasted vegetables!
The Complete Slow Cooker Chicken Shawarma Recipe
Ingredients
For the chicken:
- 3 pounds boneless, skinless chicken thighs
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- ¼ cup olive oil
- ¼ cup lemon juice
- ½ cup Greek yogurt
- 3-4 tablespoons shawarma spice blend
- 1 teaspoon salt (if your spice blend doesn’t include it)
For serving:
- Pita bread or flatbreads
- Sliced cucumbers
- Diced tomatoes
- Thinly sliced red onion
- Fresh parsley, chopped
- Tahini sauce (recipe below)
- Garlic sauce (recipe below)
Tahini Sauce
| Ingredient | Quantity | Notes |
|---|---|---|
| Tahini paste | ½ cup | Use good quality for best results |
| Lemon juice | 3 tablespoons | Freshly squeezed works best |
| Garlic | 2 cloves, minced | For authentic flavor |
| Water | 4-6 tablespoons | To achieve desired consistency |
| Salt | ½ teaspoon | Enhances flavors |
| Cumin | ¼ teaspoon | Optional but recommended |
Garlic Sauce (Toum)
| Ingredient | Quantity | Notes |
|---|---|---|
| Garlic | 1 whole head (about 10-12 cloves) | Fresh is essential |
| Lemon juice | ¼ cup | Freshly squeezed |
| Neutral oil | 1 cup | Canola or vegetable oil |
| Salt | ½ teaspoon | To taste |
Step-by-Step Instructions
- Prepare the marinade: In a large bowl, combine the olive oil, lemon juice, Greek yogurt, minced garlic, and shawarma spice blend. Mix thoroughly until well combined.
- Marinate the chicken: Add the chicken thighs to the marinade, making sure each piece is well coated. For best results, marinate the chicken for at least 2 hours or overnight in the refrigerator.
- Prepare the slow cooker: Place the sliced onions at the bottom of your slow cooker. This creates a flavorful bed for the chicken and prevents it from sticking.
- Cook the chicken: Arrange the marinated chicken thighs on top of the onions. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and easily shreds with a fork.
- Prepare the sauces: While the chicken is cooking, prepare your tahini sauce and garlic sauce (recipes below).
- Optional crisping step: For that authentic shawarma char, transfer the cooked chicken to a baking sheet, shred it slightly, and broil for 3-5 minutes until the edges become crispy and slightly charred.
- Serve: Warm the pita bread, assemble with the chicken, fresh vegetables, and sauces of your choice.
Making the Tahini Sauce
- In a medium bowl, combine the tahini paste and lemon juice. At first, the mixture will thicken and seize up—this is normal!
- Add the minced garlic and salt.
- Gradually add water, one tablespoon at a time, whisking continuously until the sauce reaches your desired consistency (usually smooth and pourable but not watery).
- Taste and adjust seasoning as needed.
Making the Garlic Sauce (Toum)
Making traditional toum requires patience but yields incredible results:
- In a food processor, add the peeled garlic cloves and salt. Process until finely minced.
- With the processor running, very slowly drizzle in half the oil (about ½ cup), almost drop by drop at first.
- Add 1 tablespoon of lemon juice, then continue to slowly add more oil.
- Alternate between the remaining oil and lemon juice until fully incorporated and the sauce is white, fluffy, and resembles mayonnaise.
Note: If your sauce breaks (separates), you can salvage it by adding an egg white to the processor and continuing with the remaining ingredients.
Serving Suggestions and Variations
The beauty of this slow cooker chicken shawarma lies in its versatility. Here are some of my favorite ways to enjoy it:
Classic Shawarma Wrap
Roll the chicken in warm pita bread with tahini sauce, garlic sauce, sliced cucumbers, tomatoes, and pickled turnips for an authentic street food experience.
Shawarma Bowl
For a low-carb option, create a bowl with a base of chopped lettuce or cauliflower rice, topped with shawarma chicken, diced vegetables, and a drizzle of both sauces.
Shawarma Salad
Toss the chicken with mixed greens, cherry tomatoes, cucumbers, red onions, and a tahini-lemon dressing for a light yet satisfying meal.
Family-Style Platter
For entertaining, arrange the chicken on a large platter surrounded by warm pita, vegetable crudités, and small bowls of various sauces for a build-your-own shawarma feast.
Recipe Variations to Try
There are several ways to customize this recipe based on your preferences or dietary needs:
Chicken Variations
- Chicken breast: If you prefer white meat, you can substitute chicken breasts but reduce the cooking time to prevent drying out (about 5-6 hours on LOW or 2-3 hours on HIGH).
- Bone-in chicken: For even more flavor, use bone-in thighs but increase cooking time by 1-2 hours.
Spice Variations
- Extra spicy: Double the cayenne pepper in the spice blend for a fiery kick.
- Mild version: Omit the cayenne entirely for a family-friendly option.
- Moroccan twist: Add 1 teaspoon of ras el hanout to the spice blend for a North African flavor profile.
Dietary Adaptations
- Dairy-free: Replace the Greek yogurt with coconut yogurt or dairy-free yogurt alternative.
- Paleo: Omit the yogurt and serve with lettuce wraps instead of pita.
- Keto: Serve on a bed of cauliflower rice instead of with pita bread.
Tips for Shawarma Success
Through much trial and error, I’ve discovered a few secrets that elevate this slow cooker chicken shawarma from good to extraordinary:
Achieving Authentic Texture
The one challenge with slow cooker shawarma is mimicking that crispy exterior you get from traditional rotisserie cooking. My solution is the optional broiling step—it makes a world of difference! After the chicken is fully cooked and shredded, spread it on a baking sheet and broil for just a few minutes until you see charred edges forming. This creates those delectable crispy bits that make authentic shawarma so irresistible.
Make-Ahead Tips
This recipe is perfect for meal prep! The chicken actually improves in flavor after a day or two in the refrigerator. You can also:
- Prepare the spice blend up to 3 months in advance
- Marinate the chicken up to 24 hours before cooking
- Cook the chicken, then refrigerate for up to 4 days
- Freeze cooked shawarma for up to 3 months
Storage and Reheating
| Storage Method | Duration | Reheating Instructions |
|---|---|---|
| Refrigerator | 3-4 days | Microwave for 1-2 minutes or skillet with a splash of water |
| Freezer | 2-3 months | Thaw overnight, then reheat in skillet with a little oil |
| Spice blend | 6 months | Store in airtight container away from heat and light |
| Sauces | 5-7 days | Refrigerate in airtight containers, may need to rewhisk |
For the best reheating results, I recommend adding a touch of olive oil to a hot skillet and quickly sautéing the chicken just until warmed through. This helps revive some of the texture that might be lost during storage.
Nutritional Information
For those keeping track of nutritional content, here’s a breakdown of the approximate values per serving (about 6 oz of chicken with 1 tablespoon each of tahini and garlic sauce, excluding pita and vegetables):
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 385 | – |
| Total Fat | 24g | 31% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 138mg | 46% |
| Sodium | 630mg | 27% |
| Total Carbohydrate | 6g | 2% |
| Dietary Fiber | 1g | 4% |
| Sugars | 1g | – |
| Protein | 38g | 76% |
| Vitamin A | 15% | – |
| Vitamin C | 8% | – |
| Calcium | 6% | – |
| Iron | 15% | – |
*Based on a 2,000 calorie diet
Questions & Answers
Q: Can I make this recipe without a slow cooker? Yes! You can adapt this recipe for the oven. Marinate the chicken as directed, then arrange it in a single layer in a baking dish. Cover tightly with foil and bake at 325°F (165°C) for about 1.5-2 hours, or until the chicken is tender. For the best texture, uncover and broil for 3-5 minutes before serving.
Q: How spicy is this recipe? As written, this recipe has a mild to medium heat level from the cayenne pepper. If you’re sensitive to spice, start with just a pinch of cayenne or omit it entirely. You can always add more heat with hot sauce when serving.
Q: Can I use chicken breasts instead of thighs? Absolutely! Chicken breasts will work, but they tend to dry out more easily in the slow cooker. If using breasts, I recommend reducing the cooking time (about 5-6 hours on LOW or 2-3 hours on HIGH) and checking them earlier to prevent overcooking.
Q: What’s the best way to serve the leftovers? Leftover shawarma chicken is incredibly versatile! Try it in a breakfast hash with eggs, tossed into a Mediterranean salad, stuffed into baked potatoes, or even as a topping for homemade pizza. The flavors often deepen overnight, making the leftovers even more delicious.
Q: Can I freeze the cooked chicken? Yes, this chicken freezes beautifully! Let it cool completely, then portion it into airtight containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a skillet with a splash of olive oil for the best texture.
Q: What if I don’t have all the spices for the shawarma blend? While the full spice blend provides the most authentic flavor, you can still make a simplified version with just cumin, paprika, coriander, and a pinch of cinnamon. Alternatively, some grocery stores and specialty markets sell pre-made shawarma or “Middle Eastern” spice blends that work well in a pinch.
Q: How do I prevent the garlic sauce from breaking? The key to successful garlic sauce is adding the oil very slowly, especially at the beginning. If your sauce does break (separate), you can usually rescue it by starting fresh with one garlic clove in the food processor, then slowly incorporating the broken sauce, followed by any remaining oil.
Q: Is shawarma healthy? This slow cooker version is quite healthy! It’s high in protein, moderate in healthy fats, and low in carbohydrates. You can further control the nutritional profile by adjusting your serving method—opt for a lettuce wrap instead of pita for a lower-carb version, or load up on extra vegetables for added nutrients.
A Culinary Journey in Your Kitchen
Making slow cooker chicken shawarma has become something of a weekend tradition in my home. There’s something magical about filling the house with those enticing aromas that transport us to the bustling streets of the Middle East, all without leaving the comfort of our kitchen.
What I cherish most about this recipe is its ability to bring people together. Whether I’m hosting friends for a casual dinner or preparing a special family meal, this shawarma never fails to impress. The interactive nature of serving—allowing everyone to build their own perfect wrap or bowl—makes it especially fun for gatherings.
Even if you’re new to Middle Eastern cuisine, I encourage you to give this recipe a try. The slow cooker does most of the work, the ingredients are readily available, and the results are consistently delicious. It’s a wonderful way to expand your culinary horizons and introduce new flavors to your repertoire.
So dust off that slow cooker, gather your spices, and prepare for a delicious adventure. Your kitchen is about to be transformed into a shawarma shop, and your family and friends will be thanking you for the journey!
