Layla Atik's Chicken Shawarma

Slice the chicken breasts into thin slices or small bite-sized pieces. In a large bowl, combine the chicken, Greek yogurt, lemon juice, olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, salt, all spice, turmeric, ground cinnamon, garlic powder, and black pepper. Mix until well combined. Marinate for up to 24 hours if desired.

Heat a large heavy-duty pan over high heat. Add the chicken mixture to the pan and cook on high heat for 8-10 minutes, or until the chicken is browned and cooked through.

To make the shawarma sauce, add sour cream, mayonnaise, tahini paste, lemon juice, minced garlic, salt, and pepper to a blender. Blend until smooth and creamy, ensuring all garlic chunks are blended.

Lay tortillas or saj bread on a flat surface. Add a generous amount of cooked chicken to each wrap. Top with pickled turnips or pickles, sliced onion, tomato, and a sprinkle of parsley. Drizzle generously with shawarma sauce and wrap tightly.

For a crispy finish, brush the wrapped shawarma with a thin layer of oil and toast in the same pan used for cooking the chicken. Avoid washing the pan to allow the shawarma to absorb the residual spices.