Instructions

• 1 - Prepare the Marinade:
  In a bowl, whisk together yogurt, minced garlic, olive oil, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper to form a smooth marinade.
• 2 - Marinate Chicken:
  Add cleaned chicken thighs to the marinade, coating well. Cover and refrigerate for at least 15 minutes or up to 2 hours for deeper flavor.
• 3 - Cook Chicken:
  Preheat grill or stove pan over medium-high heat. Cook marinated chicken thighs 6-8 minutes each side until fully cooked and charred slightly. Let rest 5 minutes.
• 4 - Slice chicken:
  Cut rested chicken into thin strips for easy wrapping.
• 5 - Prepare Vegetables:
  Slice tomato, cucumber, and red onion thinly. Chop fresh parsley if using.
• 6 - Warm flatbreads:
  Lightly warm flatbread on stove or in oven until pliable.
• 7 - Assemble shawarma wraps:
  Spread desired amount of tahini or garlic sauce on flatbread. Add sliced chicken, tomatoes, cucumbers, onions, and parsley. Roll up tightly to serve.