Homemade Chicken Shawarma with Creamy Yogurt Sauce

Method

1. In a large bowl, combine the chicken thighs with the olive oil, lemon juice, grated garlic, and all the spices (paprika, salt, cumin, coriander, sumac, turmeric, cinnamon, black pepper, cardamom, and red pepper flakes). Add the sliced onion and toss everything well to coat. Cover with plastic wrap and let it marinate for at least 30 minutes at room temperature, or overnight in the fridge. If marinating overnight, take the chicken out of the fridge 1 hour before cooking.
2. Meanwhile, prepare the sauce: In a small bowl, whisk together the yogurt, mayonnaise, lemon juice, and grated garlic. Taste and add a pinch of salt if needed. Cover and refrigerate until ready to use. The sauce keeps well for 4–5 days.
3. To cook under the broiler: Set the oven to high broil and place the rack under the broiler element. Put a wire rack on a metal baking sheet. Arrange the marinated chicken on the wire rack and broil for 16–18 minutes, until the internal temperature reaches 165°F.
4. To cook on the grill: Preheat the grill to medium-high heat. Place the marinated chicken directly on the grill grates and cook for about 20 minutes, flipping halfway through. The chicken is done when it reaches 165°F internally. Transfer to a bowl.
5. Let the chicken rest for a few minutes, then slice it into strips.
6. For a shawarma bowl: Fill a bowl with greens (lettuce, shredded cabbage, etc.), chopped tomatoes, cucumbers, and onion. Top with the sliced chicken and drizzle with the yogurt sauce.
7. For a shawarma pita: Lightly toast a pita. Spread about 1 tablespoon of sauce down the center. Add about ¼ cup of salad (shredded lettuce, chopped tomatoes, cucumbers, onion slices), then top with chicken and more sauce. Roll up tightly and serve.