Slow-Cooked Chicken Shawarma with Garlic Tahini Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender, marinated chicken slow-cooked to perfection and served with a creamy, garlicky tahini sauce for an aromatic Syrian street food experience. This middle eastern-inspired chicken ready in about 375 minutes blends boneless skinless chicken thighs, plain yogurt, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 360 min Serves 6 Middle Eastern cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1/2 cup plain yogurt, 3 tbsp olive oil, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground turmeric, 1/4 tsp ground cinnamon, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper to create the marinade. Add 2 lbs boneless skinless chicken thighs and toss to coat thoroughly. Cover and refrigerate for at least 2 hours or overnight.
  2. Step 2: Transfer the marinated chicken and all marinade to a slow cooker. Cook on low for 6 hours until the chicken is tender and easily shredded.
  3. Step 3: While the chicken cooks, prepare the garlic tahini sauce by whisking together 1/2 cup tahini paste, 1/4 cup water, 2 tbsp fresh lemon juice, 2 minced garlic cloves, and a pinch of salt until smooth and creamy. Add more water if necessary to reach a pourable consistency.
  4. Step 4: Once the chicken is cooked, shred it with two forks directly in the slow cooker and stir to combine with the juices.
  5. Step 5: Serve the shredded chicken drizzled with the garlic tahini sauce and garnish with 2 tbsp chopped fresh parsley.

Frequently asked questions

How long does Slow-Cooked Chicken Shawarma with Garlic Tahini Sauce take to make?

Total time is about 375 minutes (15 min prep + 360 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked Chicken Shawarma with Garlic Tahini Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Cooked Chicken Shawarma with Garlic Tahini Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Chicken Shawarma with Garlic Tahini Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Chicken Shawarma with Garlic Tahini Sauce?

Middle Eastern chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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