Prep the chicken: Trim any fat and slice the chicken into 1/4–1/2 inch (6–12 mm) thick strips. Cutting uniformly ensures even cooking and allows more surface area for the marinade to penetrate — this gives faster cook time and more browning for flavor.

Make the marinade: In a bowl whisk together 120 g yogurt, 3 tbsp olive oil, 30 ml lemon juice, 4 minced garlic cloves (about 12 g), cumin, coriander, sweet and smoked paprika, turmeric, cinnamon, cayenne (if using), 1 tsp black pepper and 1 1/4 tsp kosher salt. Yogurt tenderizes the chicken (lactic acid gently breaks down proteins) while the citrus and spices build the characteristic shawarma flavor.

Marinate the chicken: Add the sliced chicken to the marinade, turn to coat thoroughly, cover and refrigerate for at least 1 hour or up to 6 hours. The longer rest lets flavors infuse; however avoid more than 8 hours with yogurt as it can over-tenderize and make the texture mushy.

Build the garlic-tahini yogurt sauce: In a small bowl whisk together 120 g yogurt, 2 tbsp tahini, 1 tbsp lemon juice (15 ml), 2 crushed garlic cloves (about 6 g), a pinch of salt and 1–2 tbsp cold water to loosen to a drizzleable consistency. Tahini adds sesame richness and body; yogurt keeps it bright and cooling against the spices.

Prepare the salad and pickles: Dice the cucumber and tomatoes and thinly slice the red onion. Chop the parsley. If using store pickles, slice them thinly. Toss the vegetables with a pinch of salt, 1 tsp lemon juice and 1 tsp olive oil to keep them bright — acid balances the fried/spiced chicken.

Heat the pan or griddle: Place a large heavy skillet or cast-iron pan over medium-high heat and add 1 tbsp olive oil. A hot pan is key to fast searing which creates the caramelized crust (Maillard reaction) that gives shawarma its deep flavor; too cool and the chicken steams instead.

Sear the chicken in batches: Remove excess marinade (shake off but don’t wipe) and add chicken strips to the hot pan in a single layer without crowding. Cook 3–4 minutes per side until deeply golden and edges show darker browning; internal temp should reach 74°C (165°F). Cooking in batches avoids steaming and promotes even browning — the browned bits are flavor gold.

Finish in the pan: If you like, after all batches are cooked, return all chicken to the pan for 1 minute with a squeeze of lemon to deglaze and collect the fond (browned bits) — this concentrates flavor and gives a slight glaze to the meat.

Warm the pitas: Wrap pitas in foil and place in a low oven (120–150°C / 250–300°F) for 5–8 minutes, or briefly heat directly over a gas flame or in a skillet. Warm bread is pliable and helps the sandwich come together without cracking.

Assemble the wraps: Spread 1–2 tbsp of garlic-tahini yogurt sauce across a warm pita, add 200 g sliced chicken (about 1/4 of the cooked chicken), a handful of cucumber-tomato salad, a few pickle slices and a sprinkle of chopped parsley. Finish with another drizzle of sauce and a squeeze of lemon if desired. Layering sauce under and over the chicken ensures every bite is creamy and balanced.

Serve and enjoy: Fold or roll the pita snugly and serve immediately while warm. Offer extra sauce and lemon wedges on the side for guests to adjust brightness and creaminess to taste.