Chicken Shawarma with Garlic Yogurt Sauce and Pita Bread

Step 1: Prepare the marinade

In a large bowl, whisk together the olive oil, lemon juice, cumin, paprika, coriander, cayenne pepper, cinnamon, salt, pepper, and garlic.

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cloves garlic (minced)

Step 2: Marinate the chicken

Add the chicken strips to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or overnight.

• 1 lb chicken strips

Step 3: Grill the chicken

Preheat a grill or grill pan over medium-high heat. Grill the chicken for 5-7 minutes per side, or until cooked through.

Step 4: Make the garlic yogurt sauce

In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, garlic, and salt.

• 1 cup Greek yogurt
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 2 cloves garlic (minced)
• 1/2 teaspoon salt

Step 5: Assemble the shawarmas

Place a warmed pita bread on a plate. Top with the grilled chicken strips, sliced red onion, chopped parsley, chopped mint, and chopped cucumber. Drizzle with the garlic yogurt sauce. Fold the pita bread in half and serve immediately.

• 4 pita breads
• 1 red onion (sliced)
• 1/4 cup chopped parsley
• 1/4 cup chopped mint
• 1 cucumber (chopped)
• Garlic yogurt sauce from step 4