Instructions:
1. Marinate the Chicken:
- In a large bowl, combine the olive oil, yogurt, lemon juice, garlic, cumin, paprika, turmeric, coriander, cinnamon, cloves, cayenne, salt, and pepper. Mix until well combined.
- Add the chicken thighs to the marinade, coating them thoroughly. Cover and refrigerate for at least 1-2 hours, but for best results, marinate for 4-6 hours or overnight to allow the flavors to deeply infuse the chicken.
2. Cook the Chicken:
You can cook the chicken in several ways:
- Skillet: Heat a large skillet over medium-high heat. Add a little olive oil. Once hot, add the marinated chicken thighs. Cook for about 5-7 minutes per side or until the chicken is browned and cooked through. Once cooked, remove from the skillet and let the chicken rest for a few minutes before slicing it into strips.
- Grill: Preheat the grill to medium-high heat. Grill the chicken for about 5-6 minutes per side, or until the chicken is fully cooked and has a nice char. Let the chicken rest before slicing.
- Oven: Preheat the oven to 425°F (220°C). Place the chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the chicken is cooked through. You can also broil it for the last 2-3 minutes to get a crispy edge. Let the chicken rest before slicing.
3. Make the Shawarma Sauce:
- In a small bowl, combine the tahini, lemon juice, olive oil, water, and garlic. Whisk together until smooth. If the sauce is too thick, add more water until you reach your desired consistency. Season with a pinch of salt to taste.
4. Assemble the Shawarma:
- Warm the pita bread or flatbreads in the oven or on a skillet.
- Once the chicken is cooked and sliced, place a few pieces of chicken on the warm bread.
- Drizzle with the shawarma sauce and add your desired toppings, such as sliced cucumbers, tomatoes, onions, and fresh parsley.
- Optional: Add pickled vegetables for an extra tangy kick.
5. Serve:
- Roll or fold the pita to enclose the filling, and your Chicken Shawarma is ready to enjoy!