Chicken Shawarma with Creamy Garlic Sauce
For the Chicken:

2 lbs boneless, skinless chicken thighs or breasts
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper (adjust to taste)
1 tablespoon lemon juice
2 tablespoons olive oil
Salt and pepper, to taste

For the Garlic Sauce:

1 cup plain Greek yogurt
2 cloves garlic, minced
1 tablespoon lemon juice
1/2 teaspoon ground cumin
Salt and pepper, to taste
Fresh parsley, for garnish

Instructions:

Instructions:

Marinate the Chicken:
In a large bowl, combine the ground cumin, ground coriander, paprika, turmeric, ground cinnamon, ground ginger, cayenne pepper, lemon juice, olive oil, salt, and pepper. Mix well to create a marinade.
Add the chicken to the marinade, ensuring it is well coated. Cover and refrigerate for at least 1 hour (or overnight for best flavor).
Cook the Chicken:
Preheat your grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from heat and let it rest for a few minutes before slicing.
Prepare the Garlic Sauce:
In a small bowl, mix together the Greek yogurt, minced garlic, lemon juice, ground cumin, salt, and pepper. Adjust seasoning to taste.
Serve:
Slice the cooked chicken and serve it warm with the creamy garlic sauce drizzled on top. Garnish with fresh parsley. This dish pairs well with pita bread, rice, or a fresh salad.