In a bowl combine yogurt, lemon juice, 1 tablespoon olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, and kosher salt. Whisk until smooth and evenly combined.

Marinate

Add the chicken strips to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes and up to 4 hours. (For best flavor, marinate 2–4 hours.)

Cook & Finish

Cook chicken

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add 1 teaspoon olive oil and swirl to coat. Add the marinated chicken in a single layer (work in two batches if needed to avoid crowding). Cook without moving for 1–2 minutes to get a good sear, then stir and continue cooking 4–6 minutes more until chicken is cooked through and edges are caramelized. Internal temperature should reach 74°C (165°F).

Rest and chop

Remove the chicken to a plate and let rest 2 minutes, then chop into bite-sized pieces if not already thin. Taste and adjust seasoning with a small pinch of salt or a squeeze of lemon if needed.

Plate and garnish

Portion approximately 160 g of cooked chicken shawarma per serving. Transfer to a serving dish, drizzle with optional garlic sauce or tzatziki (about 2 tablespoons), sprinkle chopped parsley on top, and serve with lemon wedges on the side.