Marinate

• Clean and pat the chicken thighs dry (substitute with chicken breast if you prefer but be carful not to over cook them). Place chicken in a ziplock bag or container with a seal.
• Pour in lemon juice and olive oil. Mix until well coated.
• In a small bowl: mix all the seasoning ingredients together. Pour the seasoning mixture into the ziplock bag or container with the chicken. Mix until evenly coated.
• Let marinate for at least 3 hours, preferably overnight.

Tzatziki Sauce

• Grate the cucumber and sprinkle ½ tsp salt on it. Let it sit for 10-15 minutes, this helps remove excess water. Squeeze the grated cucumber to remove additional water.
• Place the drained cucumber, yogurt, minced garlic, lemon juice and olive oil in a medium sized bowl. Add a pinch/dash of salt and pepper to your liking. Mix well. Cover and refrigerate, until ready to use.

Grill

• Preheat the grill or skillet to high.
• Place the marinated meat on the gril and cook for 4-5 minutes on the first side (look for charring at the edges as thinner cuts cook faster). Flip and then cook for an additional 2-3 minutes.
• Remove the meat from the grill and place in a container. Cover with aluminum foil and let stand/sit for ~10 minutes. When ready to eat, slice the chicken. (see video and pics for reference)

Layering the Shawarma

• Preheat the oven to 275°F (135°C).
• Place the pita bread in the oven for 1-2 minutes or until warm (careful not to over heat, you don't want the bread to become "toasted"). Remove the pita bread from the oven.
• Fill the pita bread in this order: Nice thick layer of Tzatziki Sauce, chopped lettuce, sliced tomatoes and chicken meat. (see video for reference)

Best when served freshly made! Enjoy!