After my husband came home from a deployment to the desert a few years ago we wanted to go eat Middle Eastern food. I was kind of on the fence about it, but after a trip to a local Lebanese food restaurant in our town I became a fan. One of my favorite things to order is the chicken or beef schwarma. Recently they doubled the price of this dish, so I wondered if I could figure out how to make this at home. Well, not only did I figure it out, but I used my crockpot. I love my crockpot.

Crockpot Chicken Shawarma


  • 7 Tbs. lemon juice
  • 6 Tbs. olive oil
  • 1 tsp. salt
  • 1 Tbs. curry paste (I use yellow)
  • 2 tsp. cayenne pepper
  • 3 cloves garlic, pressed
  • 4 boneless skinless chicken thighs
  • Greek yogurt
  • tomatoes
  • Saffron Rice


  1. Stir lemon juice, olive oil, salt, curry paste, cayenne pepper and garlic together.
  2. Lay chicken in slow cooker across the bottom.
  3. Pour mixture over the top, stirring to coat the chicken.
  4. Cook on high for 3-4 hours or low for 6-8 hours.
  5. Once it is done cooking, shred the chicken and stir together well.
  6. Serve over Saffron rice and top with diced tomatoes and Greek yogurt.


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