Grilled Chicken Shawarma

In a large mixing bowl, whisk together 1/2 cup Greek yogurt, 1/4 cup lemon juice, 3 tbsp olive oil, 6 minced garlic cloves, 2 tsp cumin, 2 tsp coriander, 1 1/2 tsp smoked paprika, 1/2 tsp turmeric, 1/2 tsp cinnamon, 1/4 tsp cayenne pepper, 1 1/2 tsp salt, and 1 tsp black pepper until smooth.

Add the 2 lbs of chicken thighs to the bowl, tossing to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably up to 4 hours, to tenderize the meat and deepen the flavor.

Preheat an outdoor grill or a heavy cast-iron grill pan over medium-high heat. Lightly oil the grates.

Remove chicken from marinade, shaking off excess but leaving a coating. Grill the chicken for 5-6 minutes per side, until deeply charred in spots and the internal temperature reaches 165°F (74°C).

Transfer chicken to a cutting board and let rest for 5 minutes. Slice the chicken against the grain into thin strips.

To assemble, warm the 6 pita breads. While warming, mix the 1/4 cup tahini with a splash of warm water and a pinch of salt to create a drizzle sauce.

Pile the sliced chicken onto the warm pitas, drizzle with the tahini sauce, and serve immediately.