In a large bowl, whisk together the yogurt, olive oil, freshly squeezed lemon juice, minced garlic, cumin, coriander, paprika, turmeric, sea salt, and freshly cracked black pepper until smooth, fragrant, and beautifully golden.

Add the chicken and turn until every piece is generously coated in the marinade. Cover and refrigerate for at least 1 hour, though an overnight rest will reward you with deeper flavour, greater tenderness, and truly restaurant-worthy results.

Preheat your grill, griddle pan, or heavy skillet over medium-high heat until properly hot.

Lift the chicken from the marinade, allowing any excess to drip away, then cook for 6–8 minutes per side until beautifully caramelised, lightly charred around the edges, and cooked through.

For perfect results, the thickest part of the chicken should reach 165°F (74°C).

Transfer the cooked chicken to a board and allow it to rest for 5 minutes.

This simple step keeps every slice juicy, tender, and full of flavour. Once rested, slice thinly into classic shawarma-style strips.

In a small bowl, whisk together Tahini, a spoonful of yogurt, fresh lemon juice, and a touch of garlic until silky, smooth, and spoonable.

If needed, add a splash of cold water to loosen the sauce until it reaches that perfect velvety consistency.

Warm your pita or wraps, then layer with crisp lettuce, ripe tomatoes, cool cucumber, and generous piles of sliced shawarma.

Finish with a lavish drizzle of garlic sauce and a scattering of freshly chopped Parsley.

Serve immediately—warm, fragrant, and made for sharing.