• 1 tbsp ground allspice
• 2 tsp oregano
• 2 tsp kosher salt
• 1 ½ tsp garlic powder
• 1 tsp ground cinnamon
• ½ tsp cayenne pepper
• 1 cup plain non-fat Greek yogurt
• ½ cup freshly squeezed lemon juice (about 2 large lemons)
• 2 ½ lbs boneless, skinless chicken thighs
• Whole wheat pita pockets (for serving)

For serving:

• Thinly sliced red onion
• Fresh parsley
• Diced tomatoes
• Sliced cucumbers
• Hummus

1. Prepare the Spices: In a small bowl, mix together the allspice, oregano, salt, garlic powder, cinnamon, and cayenne. Set aside.
2. Marinate the Chicken: In a shallow dish, combine the Greek yogurt and lemon juice. Add half of the spice mixture (reserve the remaining half for later). Stir to combine, then add the chicken thighs. Toss the chicken to coat in the marinade. Cover and refrigerate for at least 4 hours, or overnight if possible.
3. Cook in Slow Cooker: Coat the bottom of a 5- or 6-quart slow cooker with cooking spray. Add the marinated chicken and yogurt mixture into the slow cooker. Cover and cook on HIGH for 2 hours or on LOW for 4 hours, until the chicken is cooked through and tender.
4. Shred the Chicken: Using a fork or slotted spoon, transfer the chicken to a large bowl, discarding the cooking liquid. Shred the chicken using two forks, then sprinkle the reserved spice mixture over the top. Stir well to coat the chicken with the spices.
5. Serve: Serve the chicken inside warmed pita bread with your choice of toppings, such as sliced red onion, fresh parsley, diced tomatoes, cucumbers, and hummus.

Notes:

• Storage: Leftover chicken shawarma can be kept in an airtight container in the fridge for up to 4 days.
• Freezing: This dish can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Warm leftovers in the microwave or on the stovetop until hot.

Nutrition