In a bowl, mix yogurt, olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, black pepper, and lemon juice. Add chicken thighs and coat well. Cover and refrigerate for at least 1 hour or overnight.

Cook the Chicken

Preheat grill or skillet over medium-high heat. Cook marinated chicken for 6-8 minutes on each side until cooked through and slightly charred. Let rest, then slice into strips.

Assemble the Wraps

Fill pita bread with sliced chicken and add house pickles. Wrap tightly and serve.

For Falafel Shawarma

Prepare the Falafel Mixture

Soak dried chickpeas in water overnight. Drain and rinse. In a food processor, combine chickpeas, garlic, onion, parsley, cumin, coriander, baking powder, salt, and black pepper. Blend until coarse. Form into balls.

Fry the Falafel

Heat oil in a deep skillet. Fry falafel balls in batches until golden brown, about 3-4 minutes. Drain on paper towels.

Assemble the Wraps

Fill pita bread with fried falafel and add house pickles. Wrap tightly and serve.

For House Pickles

Prepare the Pickling Solution

In a saucepan, combine vinegar, water, salt, sugar, peppercorns, and chili flakes. Bring to a boil, then let cool.

Pickle the Vegetables

Slice cucumber and carrots. Pack them into a jar and pour the cooled pickling solution over the vegetables. Seal and refrigerate for at least 24 hours before serving.