Chicken Shawarma

Mix yogurt, lemon juice, minced garlic, cumin, paprika, turmeric, cinnamon, and salt into a marinade. Coat chicken thighs thoroughly. Marinate for at least 2 hours.

Make garlic sauce (toum): blend remaining garlic with tahini, 2 tbsp lemon juice, and 2 tbsp water until smooth.

Cook chicken on a grill or under the broiler at high heat for 5–6 minutes per side until deeply charred and cooked through (internal temp 75°C (167°F)).

Rest chicken 5 minutes, then slice thinly against the grain.

Warm pitas directly over flame or in a dry pan for 30 seconds.

Spread tahini garlic sauce on each pita. Add sliced chicken, diced tomato, sliced cucumber, and a handful of fresh parsley.

Roll tightly into a wrap. Serve immediately.