Irresistible Chicken Shawarma with Creamy Garlic Sauce — Best Shawarma Recipe

Build the marinade. In a roomy mixing bowl combine the chopped garlic, cumin, coriander, paprika, turmeric, cinnamon and cayenne (if using). Pour in the olive oil and lemon juice, then season with salt and pepper. Whisk briefly so the spices are evenly suspended.

Coat the chicken. Add the chicken thighs to the bowl and rub the spiced oil all over each piece until well covered. Cover the bowl tightly and chill for at least 1 hour; for the best depth of flavor, refrigerate overnight.

Make the sauce. While the meat marinates, whisk together the Greek yogurt, minced garlic, lemon juice and tahini in a small bowl. Season with salt and adjust acidity or tahini to taste. Refrigerate until serving so the flavors meld.

Cook the chicken. Heat a grill or a heavy skillet over medium-high heat. Cook the marinated thighs about 6–7 minutes per side, turning once, until the exterior has a nice char and an instant-read thermometer registers 165°F (75°C). (If you prefer the oven, roast on a sheet at 425°F for ~20–25 minutes, flipping halfway.)

Rest and slice. Transfer the cooked chicken to a cutting board and let it rest 5 minutes. Slice the meat thinly across the grain into strips.

Assemble. Warm the pita, pile on sliced chicken, top with tomatoes, cucumbers, lettuce and pickles, and spoon over the garlic-yogurt sauce. Add extra lemon or hot sauce if you like more brightness or heat.