Chicken Shawarma

Ingredients:

Pita bread

2 cups All purpose flour

1 tbs yeast

2-3 tbs oil

chicken fillings

3 pounds boneless chicken

1 yellow onion, sliced

1 teaspoon cumin

1/2 teaspoon ginger

1 teaspoon turmeric

salt as per taste

1/4 teaspoon black pepper

dash cayenne pepper

1 teaspoon minced garlic

2 tablespoons plain yogurt

1 tablespoon lemon juice

Directions:

step 1

Mix all-purpose flour, yeast, salt and oil and knead into dough

Step 2

In a small bowl, combine cumin, turmeric, ginger, cinnamon, salt, pepper, chilli, garlic, lemon juice, and yogurt to make a sauce.

Step 3

Add the chicken thighs and onions to the slow cooker. Pour sauce into slow cooker, stirring to coat chicken and onions.

Step 4

Cook on low for 7-8 hours or high for 3-4 hours, until chicken is tender.

Step 5

When the chicken is done, turn on the oven and grill. Add the chicken and onions to the skillet, leaving the juices in the slow cooker. Shred chicken and spread evenly on a baking sheet. Roast on the middle rack of the oven for 3-5 minutes, until the chicken is crispy and lightly browned around the edges. Remove from oven and serve immediately.

Step 6

Best served with pita, arugula/romaine lettuce, red onion slices, diced tomatoes, diced cucumbers, feta cheese, kalamata olives and a tzatziki sauce or a quick dill yogurt sauce.

Step 7

To make a quick dill yogurt sauce, combine 1/2 cup plain yogurt, 1 teaspoon dried dill, and 1 teaspoon minced garlic.

Step 8

Roasting the chicken at the end is optional, but I think the extra 5 minutes is worth it, it gives it that restaurant-quality texture!