Slow Cooker Yogurt Chicken Shawarma
Cooking Instructions
- 1
In a small bowl, stir together the allspice, oregano, salt, garlic powder, cinnamon, and cayenne. Set aside.
- 2
Place yogurt and lemon juice in the bottom of a shallow baking dish. Add half of the spice mixture and stir to combine. Add the chicken thighs and gently turn to coat in the mixture. Cover and refrigerate for 4 hours or overnight.
- 3
Coat the bottom of a 5 or 6 quart slow cooker with cooking spray. Add the chicken and all of the yogurt marinade. Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through.
- 4
With a fork or slotted spoon, transfer the chicken to a large bowl (discard the cooking liquid). Shred the chicken with two forks, then sprinkle the remaining spice mixture over the top. Stir to coat with the reserved spices.
- 5
Serve the chicken shawarma inside warmed pita bread, sprinkled with desired toppings.
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