Chicken Shawarma with Creamy Garlic Sauce: A Flavorful Middle Eastern Feast

In a large bowl, combine the olive oil, cumin, paprika, turmeric, coriander, cinnamon, allspice, cayenne pepper (if using), minced garlic, lemon juice, white vinegar, salt, and pepper.
Add the chicken thighs to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, or preferably overnight for maximum flavor.
Cook the Chicken

Heat a large skillet or grill pan over medium-high heat.
Once hot, add the marinated chicken and cook for 5-7 minutes per side, until the chicken is browned on the outside and cooked through (the internal temperature should reach 165°F or 74°C).
If using a grill, cook the chicken for about 6-8 minutes per side, or until grill marks appear and the chicken is cooked through.
Prepare the Creamy Garlic Sauce

While the chicken is cooking, mix together the Greek yogurt, mayonnaise, minced garlic, lemon juice, olive oil, and a pinch of salt in a small bowl. Stir until smooth and creamy.
Taste and adjust the seasoning, adding more salt or lemon juice if needed.
Serve

Once the chicken is cooked, slice it into thin strips.
Serve the chicken Shawarma with the creamy garlic sauce on the side. You can also serve it wrapped in warm pita bread or over a bed of rice, along with a side of fresh vegetables, pickles, or a simple salad.
Enjoy

Drizzle the creamy garlic sauce over the chicken and enjoy the burst of flavors!
Serving and Storage Tips