Slow-Simmered Chicken Shawarma with Garlic Yogurt Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Tender chicken thighs slow-cooked in aromatic spices and served with a cooling garlic yogurt sauce, perfect for wraps or rice bowls. This middle eastern-inspired chicken ready in about 375 minutes blends olive oil, ground cumin, ground coriander 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.

Ingredients

• 2 lbs, trimmed boneless skinless chicken thighs
• 2 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground paprika
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 4 cloves, minced garlic cloves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 cup water or chicken broth
• 1 cup plain Greek yogurt
• 2 tbsp lemon juice
• 1 clove, minced fresh garlic clove
• 2 tbsp, chopped, for garnish fresh parsley
• for serving pita bread or rice

Instructions

1. Step 1: In a large bowl, combine 2 lbs boneless skinless chicken thighs with 2 tbsp olive oil, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground paprika, 1 tsp ground turmeric, 1/2 tsp ground cinnamon, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper. Toss until chicken is evenly coated.
2. Step 2: Transfer the seasoned chicken thighs to a slow cooker and pour 1 cup water or chicken broth over the top. Cover and cook on low for 5-6 hours, until chicken is very tender and easily shredded.
3. Step 3: While chicken cooks, prepare the garlic yogurt sauce by mixing 1 cup plain Greek yogurt, 2 tbsp fresh lemon juice, and 1 minced garlic clove in a small bowl. Refrigerate until ready to serve.
4. Step 4: When chicken is done, shred it with two forks in the slow cooker and mix well with the cooking juices.
5. Step 5: Serve the shredded chicken shawarma topped with the garlic yogurt sauce and 2 tbsp chopped fresh parsley, alongside warm pita bread or over cooked rice.