1.5 Pounds (700 Grams) Boneless, Skinless Chicken Thighs Or Breasts

1/4 Cup Olive Oil

2 Tablespoons Plain Yogurt

4 Cloves Garlic, Minced

1 Tablespoon Paprika

Salt To Taste

Black Pepper To Taste

1 Teaspoon Ground Turmeric

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.