Classic Chicken Shawarma Wrap: A Flavorful Journey to the Middle East

In a bowl, mix together olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, salt, and pepper.
Add the chicken to the marinade, ensuring it’s well-coated. Cover the bowl and refrigerate for at least 1 hour (preferably overnight for maximum flavor).
Make the Garlic Sauce:

In a small bowl, whisk together the mayonnaise, yogurt, minced garlic, lemon juice, salt, and pepper until smooth and creamy.
Adjust seasoning to taste. Refrigerate until ready to serve.
Cook the Chicken:

Heat a grill pan, skillet, or outdoor grill over medium-high heat.
Grill the chicken for about 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
Once cooked, let the chicken rest for a few minutes before slicing it into thin strips.
Assemble the Shawarma Wraps:

Warm the pita or flatbreads in a dry pan for a few seconds on each side.
Place the sliced chicken in the center of each wrap.
Add the sliced cucumbers, diced tomatoes, red onion, and pickled vegetables if using.
Drizzle the garlic sauce generously over the chicken and vegetables.
Sprinkle with fresh parsley for an added burst of color and flavor.
Serve:

Wrap the pita or flatbread tightly around the fillings, folding the edges to secure the ingredients.
Serve immediately, or wrap in parchment paper for easy eating on the go.
Serving and Storage Tips: