1-First, prepare the marinade by combining all the marinade ingredients in a large plastic bag: 1 large garlic clove (minced), 1 tablespoon ground coriander, 1 tablespoon ground cumin, 1 tablespoon ground cardamom, 1 teaspoon ground cayenne pepper, 2 teaspoons smoked paprika, 2 teaspoons salt, black pepper to taste, 2 tablespoons fresh lemon juice, and 3 tablespoons olive oil. Add 1 kg of boneless, skinless chicken thigh fillets, seal the bag, and massage to coat evenly. Let it marinate for at least 3 hours, but overnight works best for deeper flavor.

2-Next, in a bowl, mix the yogurt sauce: 1 cup Greek yogurt, 1 clove garlic (crushed), 1 teaspoon cumin, a squeeze of lemon juice, and salt and pepper to taste. Cover and refrigerate until you’re ready to serve; it keeps for up to 3 days.

3-Then, heat a large non-stick skillet with 1 tablespoon oil over medium-high heat, or prepare a grill. Cook the chicken for 4 to 5 minutes on the first side until charred, then flip and cook for another 3 to 4 minutes. Once done, remove from heat, cover loosely with foil, and let it rest for 5 minutes before slicing.

4-Finally, arrange the sliced chicken on a platter with flatbreads, lettuce, tomato, onion, yogurt sauce, and any extras. To assemble your shawarma wrap, spread the sauce on a flatbread, add chicken and veggies, then roll it up. For added convenience in variations, consider grilling or baking as alternatives.