Ingredients:

2 lbs Chicken thigh fillets, boneless and skinless
2 cloves Garlic, minced
3 tbsp Lemon juice
3 tbsp Olive oil
2 tsp Ground coriander
2 tsp Ground cumin
2 tsp Paprika
2 tsp Salt
1 tsp Ground allspice
1/4 tsp Ground black pepper
8 pieces Pita bread
3 cups Lettuce, shredded
1 Red onion, thinly sliced
4 Tomatoes, sliced
1 1/2 cups Plain yogurt
2 tbsp Mayonnaise
1 tbsp Sriracha sauce (adjust to taste)
1 tsp Garlic powder
1 tsp Onion powder
Salt and pepper to taste

Instructions:

Marinate the Chicken:
In a large bowl, combine minced garlic, lemon juice, olive oil, ground coriander, ground cumin, paprika, salt, allspice, and black pepper. Mix well.
Add the chicken thigh fillets to the marinade and toss until evenly coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to develop.
Prepare the Sauce:
In a small bowl, combine plain yogurt, mayonnaise, Sriracha sauce, garlic powder, and onion powder. Season with salt and pepper to taste. Stir until well combined. Refrigerate until ready to use.
Cook the Chicken:
Preheat your grill or grill pan over medium-high heat. Brush the grates with oil to prevent sticking.
Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 15 minutes.
Grill the chicken thigh fillets for 6-8 minutes per side, or until cooked through and nicely charred on the outside. Ensure the internal temperature reaches 165°F (74°C).
Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes. Then, slice it into thin strips.
Assemble the Shawarma:
Warm the pita bread either on the grill for a few seconds on each side or in the oven wrapped in foil.
Spread a generous amount of the prepared sauce onto each warmed pita bread.
Top with shredded lettuce, sliced tomatoes, thinly sliced red onion, and grilled chicken slices.
Drizzle with additional sauce if desired.
Serve:
Serve the Chicken Shawarma immediately, either wrapped in the pita bread or as an open-faced sandwich