# What You Need:
→ 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 (optional)
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)
# How to Make:
01 - In a large bowl, combine garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne (if using), olive oil, lemon juice, salt, and pepper. Add chicken thighs and toss to coat evenly. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
02 - In a small bowl, mix Greek yogurt, garlic, lemon juice, tahini, and salt 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 (internal temperature 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.
