• 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

• Mix all the dry spices allspice, oregano, salt, garlic powder, cinnamon, and cayenne in a small bowl. Half of this mixture will be used for marinating, and the rest will be sprinkled over the chicken after cooking for a flavor boost.

• In a shallow dish, combine Greek yogurt, lemon juice, and half the spice mix. Toss the chicken thighs in the marinade until evenly coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.

• Spray the slow cooker with cooking oil. Place the marinated chicken inside and cook on LOW for 4 hours or HIGH for 2 hours until fully cooked and tender. The slow, gentle heat allows the spices and yogurt to infuse the chicken, keeping it moist and flavorful.

• Once cooked, remove the chicken and shred it using two forks. Discard excess liquid and sprinkle the reserved spice mixture over the shredded chicken. Toss to coat evenly for maximum flavor.

• Warm whole wheat pita pockets and fill them with shredded chicken. Top with sliced red onions, diced tomatoes, cucumbers, fresh parsley, and hummus. Serve immediately for a traditional shawarma experience or over a salad or rice bowl for a lighter option.

1. Marinate Longer: Overnight marination results in more flavorful, tender chicken.
2. Check Doneness: Use a meat thermometer to ensure chicken reaches 165°F (74°C).
3. Optional Broiling: For slightly crispy edges, broil shredded chicken for 2–3 minutes before serving.
4. Frozen Option: Freeze cooked shredded chicken for up to 2 months in airtight containers.

• Chicken Breasts: Can be used, but they may dry out faster. Monitor closely during cooking.
• Spice Adjustments: Adjust cayenne for more heat or add smoked paprika for a smoky flavor.
• Additional Veggies: Serve with roasted peppers, onions, or pickled vegetables for extra texture.
• Wrap Options: Use tortillas or lettuce leaves instead of pita for a low-carb alternative.

• Refrigeration: Store leftover chicken in an airtight container for up to 4 days.
• Freezing: Freeze shredded chicken in portions for up to 2 months.
• Meal Prep: Marinate the chicken ahead of time and cook when needed for a quick, stress-free meal.

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