In a medium bowl whisk together Greek yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper and kosher salt until smooth and well combined.

Marinate the chicken

Trim excess fat from the chicken thighs and pat dry. Add the chicken to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 4–8 hours or overnight for best flavor.

Cook the chicken

Heat a large heavy skillet or grill pan over medium-high heat and add a light drizzle of oil. Remove excess marinade from the chicken. Cook the thighs 5–7 minutes per side (depending on thickness) until deeply browned and an instant-read thermometer reads 165°F (74°C). Alternatively, broil on a sheet pan 5–7 minutes per side until charred edges form. Transfer chicken to a cutting board and let rest 5 minutes, then slice thinly across the grain into shreds or strips.

Sauces & Toppings

Make the tahini sauce

Whisk together tahini, plain yogurt, lemon juice, minced garlic, and salt in a small bowl. Add water one tablespoon at a time until sauce reaches a smooth, pourable consistency. Taste and adjust salt or lemon as needed. Stir in olive oil for shine.

Prepare fresh toppings

Combine diced cucumber, diced tomato, thinly sliced red onion and chopped parsley in a bowl. Toss lightly and season with a pinch of salt and a squeeze of lemon if desired. Drain any excess liquid from the vegetables to avoid soggy bread.

Assembly & Bread

Warm the bread

Warm pita or flatbreads in a dry skillet over medium heat about 20–30 seconds per side or wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes. Brush with a little butter or oil if desired.

Assemble the shawarma

Spread 1–2 tablespoons of tahini sauce down the center of each warm pita. Add a portion of sliced chicken (about 4 oz / 110 g per pita), then top with the cucumber-tomato-onion mixture and pickles if using. Sprinkle chopped parsley and a pinch of sumac. Drizzle extra sauce and squeeze a lemon wedge over the filling. Fold or roll the pita and serve immediately.

Finishing

Serve each shawarma with additional tahini sauce on the side, extra lemon wedges, and optional hot sauce. Store leftover chicken in an airtight container in the refrigerator for up to 3 days.