Chicken Shawarma

Instructions

1. Prepare the marinade
   In a large bowl, combine olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne (if using), salt, and black pepper. Whisk until well combined to form a paste-like marinade.
2. Marinate the chicken
   Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for the best flavor development.
3. Prepare the garlic sauce
   In a small bowl, combine the Greek yogurt with 1 minced garlic clove, 1 tablespoon lemon juice, a pinch of salt, and 1 tablespoon of chopped fresh mint or parsley (optional). Mix well and refrigerate until ready to serve.
4. Cook the chicken
   Preheat oven to 425°F (220°C). Remove chicken from marinade and place on a baking sheet lined with parchment paper. Bake for 25-30 minutes until the chicken is fully cooked and slightly crispy on the edges. Alternatively, grill on medium-high heat for 6-8 minutes per side.
5. Rest and slice
   Allow the chicken to rest for 5 minutes before slicing it into thin strips across the grain. This helps keep the meat juicy and tender.
6. Warm the pita
   Warm the pita breads in the oven for 2 minutes or in a dry skillet over medium heat until soft and pliable.
7. Assemble the shawarma
   Spread a generous amount of garlic sauce on each pita, then add sliced chicken, cucumber, and any additional toppings like tomatoes, onions, or pickles if desired. Roll up tightly and wrap in parchment paper or foil to hold together.