# Components:
→ For the Chicken Shawarma
01 - 1.5 pounds boneless, skinless chicken thighs
02 - 4 cloves garlic, minced
03 - 2 tablespoons ground cumin
04 - 2 tablespoons ground coriander
05 - 1 tablespoon paprika
06 - 1 tablespoon turmeric
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon cayenne pepper
09 - 1/4 cup olive oil
10 - Juice of 1 lemon
11 - Salt and pepper to taste
→ For the Creamy Garlic Sauce
12 - 1 cup plain Greek yogurt
13 - 3 cloves garlic, minced
14 - 2 tablespoons lemon juice
15 - 2 tablespoons tahini
16 - Salt to taste
→ For Serving
17 - 4 pita breads or flatbreads
18 - Fresh vegetables: sliced tomatoes, cucumbers, shredded lettuce
19 - Pickles (Middle Eastern-style or dill)
# Directions:
01 - Combine garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, olive oil, lemon juice, salt, and pepper in a large bowl. Add chicken thighs and toss to coat evenly. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
02 - Mix Greek yogurt, garlic, lemon juice, tahini, and salt in a small bowl until smooth. Refrigerate until serving.
03 - Preheat a grill or stovetop skillet over medium-high heat. Grill marinated chicken for 6-7 minutes per side until charred and cooked through, reaching an internal temperature of 165°F.
04 - Transfer cooked chicken to a plate and let rest for 5 minutes. Slice into thin strips.
05 - Place sliced chicken in the center of each pita bread. Top with fresh tomatoes, cucumbers, lettuce, pickles, and a generous drizzle of creamy garlic sauce.
06 - Roll up or fold each wrap and serve immediately.
