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1. Marinate the Chicken:
Combine yogurt, olive oil, garlic, lemon juice, and spices in a bowl.
Add the chicken and coat well. Cover and refrigerate for at least 2 hours, preferably overnight.
2. Cook the Chicken:
Grill or pan-fry on medium-high heat until charred and fully cooked (about 5–7 minutes per side).
Let it rest for a few minutes, then slice thinly.
3. Make Garlic Sauce (Toum):
In a food processor, pulse garlic and salt until finely minced.
Slowly drizzle in oil while alternating with lemon juice to emulsify (like making mayo).
Add cold water if it gets too thick.
4. Assemble Shawarma Wraps:
Warm the pita bread.
Spread garlic sauce, layer sliced chicken, add veggies and pickles.
Roll up and serve hot.
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