Slow Cooker Chicken Shawarma

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  Allspice, Ground(15g)
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  Oregano, Dried(10g)
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  2 teaspoons kosher salt
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  Garlic powder(8g)
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  Cinnamon, Ground(5g)
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  Cayenne Pepper, Ground(3g)
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  Greek Yogurt (Nonfat)(240g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Lemon Juice, Fresh(120g)
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  Chicken Thigh, Boneless Skinless(1134g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Bread, Pita, Whole Wheat

Instructions

1. 1In a small bowl, stir together the ground allspice, dried oregano, garlic powder, ground cinnamon, and ground cayenne pepper until combined. Divide the spice mixture in half and set both portions aside.
2. 2In a shallow baking dish, combine the nonfat Greek yogurt, fresh lemon juice, and half of the spice mixture, stirring until smooth. Add the chicken thighs and turn gently to coat evenly in the yogurt marinade. Cover and refrigerate for at least 4 hours or overnight.
3. 3Transfer the marinated chicken thighs and all yogurt marinade to a large skillet. Cook over medium-high heat for 12–15 minutes, stirring occasionally, until the chicken is cooked through and internal temperature reaches 165°F.
4. 4Using a slotted spoon, transfer the cooked chicken to a cutting board, discarding the cooking liquid. Shred the chicken with two forks until it reaches your desired texture, then transfer to a large bowl and sprinkle the reserved spice mixture over the top. Stir until the chicken is evenly coated with spices.
5. 5Divide the shredded chicken shawarma evenly into 6 airtight containers while hot.
6. 6Warm the whole wheat pita bread just before serving (wrap in foil and heat at 350°F for 3–5 minutes, or warm in a dry skillet over medium heat for 1–2 minutes per side until pliable).
7. 7To serve, fill each warmed pita with the portioned chicken shawarma and desired toppings such as cucumbers, tomatoes, or additional yogurt sauce.