Chicken Shawarma

Make the Marinade

In a large bowl, combine the olive oil, cumin, smoked paprika, coriander, turmeric, cinnamon, allspice, cayenne, salt, and black pepper.

Add the minced garlic, yogurt, and lemon juice to the bowl.

Whisk everything together until a smooth, uniform marinade forms.

Marinate the Chicken

Add the chicken thighs to the marinade bowl.

Toss the chicken until every piece is thoroughly coated.

Cover the bowl with plastic wrap and let the chicken marinate at room temperature for at least 15 minutes, or refrigerate up to 8 hours.

Make the Garlic Sauce

In a small bowl, combine the mayonnaise, Greek yogurt, minced garlic, lemon juice, and salt.

Stir until completely smooth, then taste and adjust salt or lemon juice as needed.

Cover and refrigerate the garlic sauce until ready to serve.

Preheat the Pan

Heat a large cast-iron skillet or heavy skillet over medium-high heat for 2 minutes until very hot.

Cook the Chicken

Place the marinated chicken thighs in a single layer in the hot skillet — do not crowd the pan; cook in two batches if needed.

Sear the chicken undisturbed for 5 to 6 minutes until deep golden brown on the first side.

Flip each thigh and cook for another 5 to 6 minutes until cooked through with an internal temperature of 165°F.

Rest and Slice the Chicken

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes.

Slice the rested chicken into thin strips against the grain.

Warm the Pita

Place each pita bread directly over a medium gas flame or in a dry skillet for 30 seconds per side until warm and lightly charred.

Assemble the Shawarma

Spread a generous spoonful of garlic sauce over the center of each warm pita.

Pile a quarter of the sliced chicken onto each pita.

Top with sliced cucumber, cherry tomatoes, red onion, and fresh parsley.

Drizzle extra garlic sauce over the toppings and serve immediately.