Extra Spicy Chicken Shawarma

1Marinating the Chicken In a bowl, combine Greek yogurt, minced garlic (3 cloves), olive oil (1 tablespoon), paprika (1 teaspoon), cumin (1 teaspoon), coriander (1 teaspoon), cayenne pepper (½ teaspoon), black pepper (½ teaspoon), and salt (½ teaspoon). Add the chicken thighs (1 lb) and coat well. Cover and refrigerate for at least 2 hours or marinate overnight for maximum flavor.

2Preparing the Tahini (½ cup) Sauce In a bowl, whisk together tahini (½ cup), lemon juice (¼ cup), minced garlic (2 cloves), water (2 tablespoons), and salt (¼ teaspoon) until smooth. Adjust consistency by adding more water (2 tablespoons) if needed. Set aside.

3Cooking the Chicken Preheat the grill or a grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-8 minutes per side or until fully cooked. Let it rest for a few minutes before slicing thinly.

4Assembling the Shawarma Wrap Warm the pita bread or flatbreads (4 large). Spread a generous amount of tahini (½ cup) sauce on each bread. Layer with lettuce (1 cup), tomato (1 large), cucumber (½), red onion, (¼ cup) and sliced chicken. Add pickled turnips and chili sauce if desired. Wrap tightly and serve hot.