Start by grabbing a mixing bowl. Toss in your chicken thighs, shawarma spice blend, minced garlic, olive oil, lemon juice, and a sprinkle of salt and pepper.

Make sure every piece of chicken is coated well. Cover your mixing bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. If you have time, three hours is even better. That’s when the flavors truly meld together!

While the chicken is soaking up those flavors, preheat your grill or oven. If using a grill, heat it to medium-high. If you prefer the oven, set it to 400 degrees Fahrenheit.

Once your chicken has marinated, it’s time to cook! Place the chicken directly on the grill or spread it on a baking sheet lined with parchment paper for the oven.

If you’re grilling, let it sear for about 6–7 minutes on each side. For the oven, bake for around 25 minutes, or until it’s fully cooked. Use a meat thermometer to ensure it reaches 165 degrees Fahrenheit.

After cooking, allow the chicken to rest for five minutes. Resting helps the juices redistribute throughout the meat. Then, slice or shred the chicken into bite-sized pieces with a sharp knife.

Grab your pita bread. Layer the sliced chicken, followed by your fresh veggies—cucumbers, tomatoes, and red onions. Drizzle as much tahini or garlic sauce as you desire.

Feel free to sprinkle some parsley on top for a pop of color. Wrap it up, take a big bite, and savor the marvel of homemade shawarma!