Marinate:

Combine Greek yogurt, olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper in a large bowl. Mix well to make the marinade.

Add the chicken thighs, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or preferably overnight for better flavor.

Cook:

Remove the chicken from the marinade, letting any excess drip off.

Stovetop: Heat a non-stick skillet or cast-iron pan over medium-high heat. Add 2 tablespoons of olive oil. Once heated, add the chicken and cook for 6-8 minutes on each side until golden brown and fully cooked. If necessary, cook in batches.

Oven: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Place the chicken on the sheet and bake for 25-30 minutes, or until fully cooked with slightly charred edges.

While the chicken cooks, prepare the toppings and warm the pita or flatbread.

Once the chicken is ready, remove it from the heat and let it rest for 5 minutes. Slice into bite-sized pieces or thin strips.

Assemble:

Spread tahini or garlic sauce on the warm pita or flatbread. Add the chicken and desired toppings.

Wrap the flatbread around the filling, and enjoy this homemade chicken shawarma. Be sure to have napkins on hand—this dish can be a bit messy!