Instructions:
1. **Prepare the Marinade:** In a large bowl, whisk together the olive oil, lemon juice, yogurt, minced garlic, cumin, coriander, smoked paprika, turmeric, cayenne pepper (if using), black pepper, and salt.
2. **Marinate the Chicken:** Add the chicken strips to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, for the best flavor.
3. **Cook the Chicken:** Heat a large skillet or cast-iron pan over medium-high heat. Add a tablespoon of oil if the pan is dry. Once hot, add the marinated chicken in a single layer, making sure not to overcrowd the pan. You may need to cook in batches.
4. **Sear and Cook:** Cook the chicken for 5-7 minutes per side, or until deeply browned and cooked through. The edges should be slightly crispy. As you cook, the chicken will release juices; allow them to evaporate and the chicken to sear properly.
5. **Rest the Chicken:** Once cooked, remove the chicken from the pan and let it rest for 5 minutes before slicing thinly if desired (though strips are already thin).
6. **Warm the Pita:** While the chicken rests, warm your pita bread in a dry skillet, oven, or microwave until soft and pliable.
7. **Assemble the Shawarma:** Lay out a warm pita bread. Fill it generously with the cooked chicken.
8. **Add Your Favorite Toppings:** Top with sliced tomatoes, red onion, chopped parsley, and pickles. Drizzle generously with tahini sauce and garlic sauce (if using).
9. **Serve and Enjoy:** Roll up the pita tightly and serve immediately.
Short Tips:
* **Don’t skip the marinade time!** This is crucial for tender and flavorful chicken.
* **Use full-fat yogurt** for a richer, more authentic flavor and texture.
* **Don’t overcrowd the pan** when cooking the chicken. This allows for proper searing and prevents the chicken from steaming instead of browning.
* **Customize your toppings!** Feel free to add ingredients like shredded lettuce, cucumbers, or even a spicy sauce.
