2 pounds boneless, skinless chicken thighs
Marinade  ¼ cup olive oil
  2½ tablespoons fresh lemon juice
  2 tablespoons plain yogurt
  3 small garlic cloves, crushed (2 teaspoons)
  1½ teaspoons cumin
  1½ teaspoon crushed red pepper flakes
  1 teaspoon salt
  ½ teaspoon ground ginger
  ¼ teaspoon turmeric
Salad
  1 hothouse cucumber, peeled and diced (1½ cups)
  1 small red onion peeled and diced (1/2 cup)
  1 ripe tomato, diced (1/2 cup)
  2 tablespoons chopped parsley
  2 tablespoons olive oil
  1 tablespoon white wine vinegar
  a pinch of salt
  a few grinds of black pepper
 Tahini Sauce
  7 tablespoons tahini
  2½ tablespoons fresh lemon juice
  1 garlic clove, crushed
  ⅓ cup water
  Optional Garnish Sriracha Chili Sauce
  6 pitas
  Olive oil for warming the pitas

INSTRUCTIONS

1. Marinate the Chicken Combine the marinade ingredients in a large bowl. Add chicken; toss to coat. Cover bowl with plastic wrap and let the chicken marinate in the fridge for 2 hours or overnight.
2. Make the Tahini Sauce Whisk all of the tahini ingredients in a medium-sized bowl. Set aside.
3. Make the Cucumber and Tomao Salad Mix all of the salad ingredients together in a medium sized bowl. Set aside.
4. Grill The Chicken Heat your grill to medium-high. Cook the chicken for 6 minutes per side or until cooked through. Let it rest for 5-10 minutes and then slice into strips.
5. Heat the Pita Bread Just before serving, coat a large cast iron or nonstick skillet with a thin film of oil. Heat over medium-high heat. One by one, lay each pita in the pan and press down on it with a spatula for about 30 seconds per side, adding more oil, if needed. Set warm pitas on a paper-towel-lined plate. Tent with foil. This heats the pita and gives it a great texture for stuffing, so it won't be dry or crumbly.
6. Assemble the Shawarma Slice the pitas in half. Open each half and spread some tahini sauce around. Fill with chicken and cucumber salad. Add Sriracha, if you like. Enjoy!