Slow Cooker Chicken Shawarma with Tomato Cucumber Relish

Chicken Shawarma

2 Tbsp canola oil (30 mL)

3 lbs boneless, skinless chicken thighs (1.5 kg)

1 onion, diced (1)

½ tsp salt (2 mL)

1 tsp pepper (5 mL)

2 tsp sumac (10 mL)

½ tsp turmeric (2mL)

2 tsp cumin (10 mL)

1 Tbsp finely chopped fresh ginger (15 mL)

1 tsp coriander (5 mL)

½ tsp cardamom (2 mL)

½ tsp chili pepper flakes (2 mL)

2 cloves garlic, minced (2)

1 lemon, juiced (1)

1 ½ cups yogurt (375 mL)

1/3 cup chicken broth (75 mL)

Relish

3 Tbsp canola oil (45 mL)

2 tsp cider vinegar (10 mL)

½ tsp oregano (2 mL)

2 Roma tomatoes, finely diced (2)

½ English cucumber, finely diced (1/2)

1 clove garlic minced (1)

1 lemon, juiced and zest (1)

¼ cup finely diced red onion (60 mL)

1 Tbsp chopped parsley (15 mL)

¼ tsp salt (1 mL)

½ tsp pepper (2 mL)

8 Pita Bread (8)
1. Pour canola oil into a large frying pan. Quickly brown chicken thighs on both sides, over medium-high heat, about 2 minutes per side. Transfer to slow cooker insert. Sauté onions until soft in the same frying pan. Add to slow cooker.
2. Combine remaining ingredients in a large bowl. Pour over chicken thighs. Cover pot and cook on high for about 4 hours. ***NOTE: There are many variables in slow cooker sizes and heating capabilities. Adjust timing of the recipe to your own slow cooker.
3. Combine all relish ingredients in medium bowl. Fill pita breads with chicken shawarma, top with relish and enjoy!