Ingredients

For the Chicken Shawarma:
⅓ cup Greek yogurt
2 Tablespoons lemon juice
3 cloves garlic minced
2 teaspoons smoked paprika
2 teaspoons cumin
1 ½ teaspoons black pepper
1 teaspoon salt
1 teaspoon 7 spice
½ teaspoon red pepper flakes
2 pounds boneless skinless chicken thighs
1 medium onion sliced into rounds

For the Yogurt Sauce:
1 cup Greek yogurt
1 cloves garlic minced
2 Tablespoons grated cucumber
1 Tablespoon lemon juice
1 teaspoon cumin
¼ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon red pepper flakes

Optional toppings:
yellow rice, pita bread, Arabic pickles, pickled turnips, hummus, olives, tomatoes, red onion, lettuce, etc.

Directions

To make the Chicken Shawarma

To a medium mixing bowl, stir together the Greek yogurt, lemon juice, minced garlic, and seasonings.

Add the chicken thighs to a large zip top bag pour the yogurt mixture on top. Seal the bag and massage the marinade into the chicken so it is fully coated. Move to the fridge for at least 4 hours, up to overnight.

Once marinated, add the sliced onion to the bottom of a 6 quart slow cooker and pour the chicken on top.

Cover and cook on LOW for 4-6 hours or HIGH for 3-4 hours.

Once the chicken is fully cooked, remove from the crockpot, slice into strips, and place back in the sauce for serving.

To make the Yogurt Sauce:
To a small mixing bowl, whisk together the plain Greek yogurt, minced garlic, grated cucumber, lemon juice, and seasonings.

Serve as a bowl over yellow rice with toppings or lay out a slice of pita bread, spread some yogurt sauce down the middle then pile in some sliced chicken. Top with sliced tomatoes, Arabic pickles, lettuce, etc.