Spicy Chicken Shawarma

In a large bowl, combine the olive oil, minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, ground black pepper, salt (to taste), lemon juice, and plain yogurt; whisk until a smooth shawarma spice paste forms.

Add the thin chicken strips to the bowl, toss to coat evenly with the paste, cover, and refrigerate for at least 30 minutes, up to 4 hours, to allow the flavors to meld.

Preheat a grill pan or outdoor grill to medium‑high heat (about 400°F / 400°F). Lightly oil the surface if needed.

Place the marinated chicken strips on the hot grill in a single layer; cook for 5–7 minutes, turning once or twice, until the chicken is cooked through (internal temperature 167°F / 165°F) and lightly charred at the edges.

While the chicken finishes cooking, warm the whole‑wheat pita breads on the grill or in a dry skillet for about 1 minute per side, until soft and pliable.

Slice the cucumber, tomato, and red onion as indicated; keep the fresh parsley chopped and ready.

To assemble each shawarma, open a warm pita, layer with a generous portion of the grilled chicken, then add sliced cucumber, tomato, red onion, and a sprinkle of chopped parsley.

Optionally drizzle with tahini sauce or an extra dollop of yogurt dip.

Serve the shawarmas immediately while hot, accompanied by extra sauce on the side.