1. Prepare the Chicken Marinade

In a medium-sized bowl, combine the olive oil, minced garlic, lemon juice, vinegar, and all the ground spices: cumin, coriander, paprika, turmeric, cinnamon, allspice, cardamom, black pepper, and salt. Add the optional ground cloves and cayenne pepper if you like a little heat in your Shawarma.

Mix the ingredients thoroughly until they form a smooth marinade. The combination of spices will create a warm, aromatic paste that will infuse the chicken with deep flavors.

2. Marinate the Chicken

Place the chicken thighs (or breasts) into a large resealable plastic bag or shallow dish. Pour the prepared marinade over the chicken, ensuring each piece is coated evenly. Seal the bag or cover the dish with plastic wrap.

Let the chicken marinate in the refrigerator for at least 1 hour, but for best results, marinate it overnight. The longer the chicken marinates, the more flavorful and tender it will become, as the spices have time to penetrate the meat.

3. Make the Garlic Sauce

While the chicken is marinating, prepare the garlic sauce. In a small bowl, whisk together the mayonnaise, Greek yogurt, minced garlic, lemon juice, and olive oil. Taste the sauce and adjust the salt as needed.

The sauce should be creamy with a strong garlic flavor and a subtle tang from the lemon. This sauce is a perfect complement to the spiced chicken and adds richness and freshness to the dish.

Cover the garlic sauce and refrigerate until you’re ready to serve. The sauce can be made a day in advance for extra flavor development.

4. Cook the Chicken

Once the chicken has marinated, it’s time to cook. You have two options for cooking the chicken: grilling or roasting.

• Grilling Method: Preheat your grill to medium-high heat. Place the marinated chicken on the grill and cook for about 5-7 minutes per side, depending on the thickness of the chicken. You want the chicken to reach an internal temperature of 165°F (75°C) and have a nice char on the outside.

• Oven Roasting Method: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Place the marinated chicken on the baking sheet and roast for 20-25 minutes, flipping the chicken halfway through. The chicken should be cooked through and golden brown on the outside.

Once the chicken is cooked, let it rest for 5 minutes before slicing it into thin strips. This will ensure the juices stay locked in and the chicken remains tender.

5. Assemble the Shawarma Wraps

To assemble your Shawarma wraps, warm your pita or flatbread in the oven for a few minutes or on a skillet. This step makes the bread more pliable and adds a slight crispness.

Place the sliced chicken in the center of the warm bread. Add a spoonful of the garlic sauce over the chicken, then top with fresh tomatoes, cucumbers, and pickled vegetables if desired. Garnish with fresh parsley for a burst of color and flavor.

Fold the sides of the bread over the filling and roll it up tightly to form a wrap. Serve immediately.

6. Serve and Enjoy

Your homemade Chicken Shawarma is ready to be enjoyed! Serve it as a wrap, or if you prefer, serve it on a plate with a side of rice or a fresh salad. The juicy chicken, aromatic spices, creamy garlic sauce, and crunchy veggies make for a satisfying and flavorful meal.