Chicken Shawarma

	1.5 Pounds (700 Grams) Boneless, Skinless Chicken Thighs Or Breasts		1/4 Cup Olive Oil
	2 Tablespoons Plain Yogurt		4 Cloves Garlic, Minced
	2 Tablespoons Lemon Juice		1 Tablespoon Ground Cumin
	1 Tablespoon Paprika		Salt To Taste
	Black Pepper To Taste		1 Teaspoon Ground Turmeric
	1 Tablespoon Ground Coriander		1 Teaspoon Ground Cinnamon
	1/2 Teaspoon Cayenne Pepper (Adjust To Taste)		Pita Bread Or Flatbread

	Step: 1 In A Bowl, Combine Olive Oil, Minced Garlic, Lemon Juice, Yogurt, Cumin, Coriander, Paprika, Turmeric, Cinnamon, Cayenne Pepper, Salt, And Black Pepper. Mix Well To Make The Marinade.
	Step: 2 Cut The Chicken Into Thin Strips Or Bite-sized Pieces. Add The Chicken To The Marinade And Toss Until Well-coated. Cover The Bowl With Plastic Wrap And Marinate In The Refrigerator For At Least 1 Hour Or Overnight For Best Results.
	Step: 3 Preheat Your Grill Or A Skillet Over Medium-high Heat. If Using A Skillet, Add A Bit Of Oil To Prevent Sticking.
	Step: 4 Cook The Marinated Chicken On The Grill Or Skillet For About 6-8 Minutes Per Side Or Until Cooked Through And Slightly Charred. Cooking Time May Vary Depending On The Thickness Of The Chicken Pieces.
	Step: 5 Once Cooked, Remove The Chicken From The Heat And Let It Rest For A Few Minutes. Slice The Chicken Into Thinner Strips If Desired.
	Step: 6 Warm The Pita Bread Or Flatbread Either On The Grill Or In A Toaster.
	Step: 7 Assemble Your Chicken Shawarma By Placing A Generous Amount Of The Cooked Chicken On The Warmed Pita Bread. Add Your Desired Toppings And Condiments Such As Hummus, Tahini Sauce, Pickles, Tomatoes, Cucumbers, Onions, Etc.
	Step: 8 Roll Up The Pita Bread Tightly, Enclosing The Filling.