Homemade Chicken Shawarma

Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate deeply into the chicken.

When ready to cook, remove chicken from refrigerator and let stand at room temperature for 20-30 minutes. Preheat your grill, grill pan, or broiler to high heat.

Thread marinated chicken strips onto metal skewers, or arrange in a single layer on a grill pan. Discard excess marinade to prevent burning during cooking.

Grill chicken for 4-5 minutes per side until nicely charred on the outside and cooked through to an internal temperature of 165°F (74°C). Rotate for even cooking.

While chicken cooks, prepare tahini sauce by whisking together tahini paste, lemon juice, minced garlic, cold water, salt, and cumin until smooth and pourable.

Warm pita bread by wrapping in foil and heating in a 350°F (175°C) oven for 5 minutes, or quickly char over an open flame for a smoky flavor.

Remove chicken from heat and let rest for 3-4 minutes. Slice into bite-sized pieces if using whole strips, keeping the pieces tender and juicy.

Prepare your serving station with warm pita, sliced tomatoes, cucumbers, red onions, fresh parsley, pickled turnips, and the prepared tahini sauce in small bowls.

To assemble shawarma, place warm pita on a plate, add a generous portion of chicken, top with vegetables, drizzle with tahini sauce, and add hot sauce if desired.

Roll the pita tightly around the filling, tucking in one end to create a pocket. Wrap the bottom in foil or parchment paper for easy handling and authentic presentation.