Extra Spicy Chicken Shawarma

Marinating the Chicken In a bowl, mix the yogurt, olive oil, lemon juice, garlic, smoked paprika, cumin, coriander, cayenne pepper, cinnamon, salt, black pepper, turmeric, and nutmeg. Add the chicken thighs and coat them well with the marinade. Cover and refrigerate for at least 2 hours or overnight.

Cooking the Chicken Preheat the grill or a grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 5-6 minutes per side or until fully cooked. Remove from heat and let it rest for a few minutes before slicing.

Preparing the Shawarma Wrap Warm the pita breads. Place a generous amount of sliced chicken on each pita, then add lettuce, tomatoes, cucumbers, red onions, and parsley. Drizzle with the extra spicy sauce and add pickled turnips and tahini sauce if desired.

Extra Spicy Sauce In a small bowl, mix the Greek yogurt, hot sauce, sriracha sauce, chili flakes, cayenne pepper, lemon juice, and salt. Adjust seasoning to taste.