Shawarma

Prepare the Marinade

In a large bowl, combine the olive oil, minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, ground black pepper, ground cardamom, ground cloves, ground nutmeg, lemon juice, and salt.

Add the thinly sliced chicken thighs or beef to the marinade and toss to coat evenly.

Cover and refrigerate for at least 2 hours, preferably overnight.

Cook the Meat

Preheat your grill or oven to medium-high heat.

If using a grill, thread the marinated meat onto skewers.

If using an oven, spread the marinated meat in a single layer on a baking sheet.

Grill or bake the meat for about 15-20 minutes, or until fully cooked and slightly charred, turning occasionally for even cooking.

Prepare the Sauce

In a small bowl, combine the plain yogurt, tahini, lemon juice, minced garlic, and salt.

Mix well until smooth and creamy.

Assemble the Shawarma

Warm the pita bread or flatbreads.

Spread a generous amount of the yogurt-tahini sauce on each piece of bread.

Add a portion of the cooked meat.

Top with sliced tomatoes, cucumbers, onions, chopped fresh parsley, and pickles.

Serve

Roll up the bread to enclose the filling.