# What You'll 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 - 0.5 teaspoon cayenne pepper, optional
09 - 0.25 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 fresh lemon juice
15 - 2 tablespoons tahini
16 - Salt to taste
→ For Serving
17 - 4 pita breads or flatbreads
18 - 2 medium tomatoes, sliced
19 - 2 medium cucumbers, sliced
20 - 2 cups shredded lettuce
21 - 1 cup Middle Eastern-style or dill pickles
# Directions:
01 - In a large bowl, combine minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper if using, olive oil, lemon juice, salt, and pepper. Add chicken thighs and toss thoroughly to coat evenly. Cover with plastic wrap and refrigerate for minimum 1 hour, preferably overnight for enhanced flavor development.
02 - In a small bowl, whisk together Greek yogurt, minced garlic, lemon juice, tahini, and salt until smooth and well combined. Transfer to a serving container and refrigerate until ready to serve.
03 - Preheat grill or stovetop skillet over medium-high heat. Remove marinated chicken from refrigerator and place on preheated cooking surface. Grill for 6-7 minutes per side until exterior is charred and internal temperature reaches 165°F (74°C).
04 - Transfer cooked chicken to a clean plate and allow to rest undisturbed for 5 minutes. Using a sharp knife, slice rested chicken into thin, uniform strips against the grain.
05 - Warm pita breads if desired. Place sliced chicken in center of each pita. Layer with sliced tomatoes, cucumbers, shredded lettuce, and pickles. Drizzle generously with creamy garlic sauce.
06 - Roll or fold each wrap to enclose fillings. Serve immediately while chicken remains warm and sauce is cool and creamy.
