Preparation Steps

• In a large bowl, combine the Greek yogurt, minced garlic, cumin, coriander, paprika, cinnamon, allspice, black pepper, salt, olive oil, and lemon juice. Mix well to form a smooth marinade.
• Add the chicken strips to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, preferably overnight, for maximum flavor absorption.
• Preheat a grill pan or outdoor grill to medium-high heat. Lightly oil the grates to prevent sticking.
• Remove the chicken from the marinade and discard excess marinade. Grill the chicken for 5–7 minutes per side, or until fully cooked and slightly charred. Let rest for 5 minutes before slicing.
• While the chicken rests, prepare the tahini sauce by whisking together tahini, lemon juice, minced garlic, and a pinch of salt. Add water gradually until the sauce reaches a drizzling consistency.
• Warm the pita breads on the grill or in a skillet. Assemble the shawarma by placing grilled chicken slices on pita, topped with cucumber, tomato, red onion, and parsley. Drizzle with tahini sauce and serve immediately.