Preparation Steps

• In a bowl, combine chicken thighs, yogurt, lemon juice, olive oil, minced garlic, cumin, paprika, turmeric, cinnamon, cayenne pepper (if using), salt, and black pepper. Mix well to coat the chicken evenly.
• Cover the bowl and refrigerate for at least 30 minutes, or preferably for 2-4 hours, to allow the flavors to meld.
• Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat with a little oil.
• Grill the marinated chicken for 6-8 minutes per side, or until cooked through and slightly charred. The internal temperature should reach 165°F (74°C).
• Once cooked, let the chicken rest for a few minutes before slicing it thinly against the grain.
• Warm the pita bread on the grill or in a dry skillet.
• Assemble the shawarma: Fill the warm pita bread with shredded lettuce, diced tomatoes, cucumber, sliced red onion, and the grilled chicken. Drizzle with tahini sauce and garlic sauce.