Chicken Shawarma

In a large bowl, combine minced garlic, lemon juice, olive oil, ground coriander, ground cumin, paprika, salt, allspice, and black pepper. Mix well.

Add the chicken thigh fillets to the marinade and toss until evenly coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to develop.

Prepare the Sauce:

In a small bowl, combine plain yogurt, mayonnaise, Sriracha sauce, garlic powder, and onion powder. Season with salt and pepper to taste. Stir until well combined. Refrigerate until ready to use.

Cook the Chicken:

Preheat your grill or grill pan over medium-high heat. Brush the grates with oil to prevent sticking.

Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 15 minutes.

Grill the chicken thigh fillets for 6-8 minutes per side, or until cooked through and nicely charred on the outside. Ensure the internal temperature reaches 165°F (74°C).

Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes. Then, slice it into thin strips.

Assemble the Shawarma:

Warm the pita bread either on the grill or in a pan.

Place some shredded lettuce, sliced red onion, and sliced tomatoes on each pita