Chicken Shawarma (Middle Eastern)

A fast, home-friendly version of chicken shawarma incorporating a yogurt-based marinade and high-heat roasting for restaurant-quality flavor.

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Whisk together the yogurt, lemon juice, olive oil, garlic, cumin, coriander, paprika, allspice, turmeric, salt, pepper, and cayenne in a large bowl.
Add the chicken thighs, toss to coat, and press the marinade into the meat.
Marinate in the fridge for 4–12 hours, with 8 hours being ideal.
Preheat the oven to 230°C (450°F) and position a rack in the top third.
Line a rimmed baking sheet with foil and set a wire rack on top.
Remove excess marinade from the chicken and arrange in a single layer on the rack.
Roast for 12-15 minutes, turning once at 8 minutes, until edges are browned and internal temperature reaches 74°C (165°F).
Rest the chicken for 8–10 minutes before slicing thinly across the grain.
Whisk together tahini, yogurt, lemon juice, and water for the sauce, seasoning with salt to taste.
Warm the pita bread, layer with chicken, onions, pickles, and tahini sauce, and serve immediately.

Let the chicken rest before slicing to keep it juicy. Over-marinating can lead to a mealy texture.