Step 1: Marinate the Chicken
In a large bowl, whisk together all the marinade ingredients: Greek yogurt, olive oil, minced garlic, lemon juice, and all the spices (cumin, paprika, coriander, turmeric, cinnamon, cayenne, salt, and pepper). Add the thinly sliced chicken pieces and toss until every piece is thoroughly coated. Cover and marinate in the refrigerator for at least 2 hours, or ideally overnight (up to 24 hours) for maximum flavor.

Step 2: Prepare the Sauces and Toppings
While the chicken marinates, prepare your chosen sauce(s). For the garlic sauce, simply mix mayonnaise, minced garlic, lemon juice, and salt until smooth. For tahini sauce, whisk tahini, lemon juice, water, minced garlic, and salt until it reaches a drizzling consistency. Add more water if needed. Prepare all your fresh toppings: shred lettuce, dice tomatoes, slice cucumber and red onion. Have pickles and olives ready if using.

Step 3: Cook the Shawarma Chicken
Heat a large skillet, grill pan, or cast-iron pan over medium-high heat. Add a drizzle of oil. Working in batches to avoid overcrowding, add the marinated chicken slices in a single layer. Cook for 4-6 minutes per side, without moving too much, until deeply browned, slightly charred at the edges, and cooked through. You can also thread the slices onto skewers and cook under a broiler for a more “rotisserie” effect.

Step 4: Warm the Bread
While the chicken cooks, warm your pita bread or lavash. You can wrap them in a damp towel and microwave for 30 seconds, or heat them briefly in a dry skillet or directly over a low gas flame for a few seconds per side until soft and pliable.

Step 5: Assemble the Wraps
Lay a warm pita flat on a piece of foil or parchment paper (for easier wrapping and eating). Spread a generous line of your chosen sauce down the center. Add a layer of shredded lettuce. Place a generous portion of the hot shawarma chicken on the lettuce. Top with tomato, cucumber, red onion, and any other desired toppings (pickles, olives, parsley). Drizzle with a little more sauce.

Step 6: Fold and Roll
To fold, first fold the bottom edge of the pita up over the filling. Then, fold one side over the center, and roll the entire wrap tightly away from you, using the tucked-in bottom to hold everything securely. If using a large tortilla or lavash, you can fold in both sides and roll like a burrito.

Step 7: Secure and Serve
Wrap the bottom half of the sandwich in the foil or parchment paper to hold it together and catch drips. Serve immediately, with lemon wedges and hot sauce on the side