Chicken Shawarma

Combine all purpose flour,yeast,salt and oil together and knead it until the dough is formed

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

Add chicken thighs and onion to the slow cooker. Add sauce to slow cooker and stir to coat the chicken and onions.

Slow cook for 7-8 hours on low OR 3-4 hours on high until chicken is tender.

When chicken is done turn your oven to broil. Transfer chicken and onions to a sheet pan, leaving the juice in the slow cooker. Shred the chicken and spread out to an even layer on the sheet tray. Transfer to the middle rack of the oven and broil 3-5 minutes until the edges of the chicken start to crisp up and brown slightly. Remove from oven and serve immediately.

Best served with pita, arugula/romaine lettuce, sliced red onion, diced tomatoes, diced cucumber, feta cheese, kalamata olives, and a tzatziki sauce or a quick Dill Yogurt Sauce.

To make a quick Dill Yogurt Sauce for serving combine 1/2 cup plain yogurt, 1 teaspoon dried dill, and 1 teaspoon mined garlic.

Broiling the chicken at the end is optional but I think it is so worth the 5 extra minutes, it gives it more of a restaurant quality texture!