Ingredients

• 500g (1 lb) boneless chicken thighs or breasts
• 4 cloves garlic (minced)
• 1/4 cup plain yogurt
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp ground paprika
• 1 tsp ground turmeric
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• 1/2 tsp black pepper

For the Garlic Sauce:

• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 2 cloves garlic (minced)
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt to taste

For Assembly:

• Pita bread or flatbreads
• Sliced tomatoes
• Sliced cucumbers
• Shredded lettuce
• Sliced red onions
• Pickles (optional)

Instructions

1. Marinate the Chicken:

1. Prepare Marinade: In a large bowl, combine minced garlic, yogurt, olive oil, lemon juice, cumin, coriander, paprika, turmeric, allspice, cinnamon, cayenne pepper, salt, and black pepper.
2. Marinate Chicken: Add chicken to the marinade, making sure it’s well-coated. Cover and refrigerate for at least 1 hour, preferably overnight for more flavor.

2. Prepare the Garlic Sauce:

1. Combine Ingredients: In a bowl, mix mayonnaise, Greek yogurt, minced garlic, lemon juice, and olive oil.
2. Season: Add salt to taste. Adjust seasoning or consistency with more lemon juice or yogurt if needed.

3. Grill the Chicken:

1. Preheat Grill: Preheat your grill to medium-high heat.
2. Cook Chicken: Grill the marinated chicken for about 6-8 minutes per side or until fully cooked and charred. The internal temperature should reach 75°C (165°F).
3. Rest and Slice: Allow the chicken to rest for a few minutes before slicing it thinly.

4. Assemble the Shawarma:

1. Warm the Bread: Heat pita or flatbreads briefly on the grill or in a dry skillet.
2. Layer Ingredients: Spread garlic sauce on the bread, then add sliced chicken. Top with tomatoes, cucumbers, lettuce, red onions, and pickles if desired.
3. Roll or Fold: Roll or fold the bread around the fillings.

5. Serve:

• Serve immediately with extra garlic sauce on the side.