Let’s break it down into simple steps:

1. In a large bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, minced garlic, lemon juice, salt, and pepper. Mix well.
2. Add the chicken thighs to the bowl and coat them thoroughly in the marinade. Cover and let them marinate in the fridge for at least one hour, or overnight if possible. This step reminds me of my dad’s patient storytelling, where the longer it simmered, the better it tasted.
3. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
4. Place the marinated chicken thighs on the baking sheet and roast in the oven for 25-30 minutes, or until fully cooked. The aroma will fill your kitchen with warmth and spice.
5. While the chicken is roasting, prepare the garlic sauce by combining Greek yogurt, tahini, lemon juice, and minced garlic in a bowl. Stir until smooth and set aside.
6. Once cooked, let the chicken rest for a few minutes before slicing it thinly. This lets the juices settle, keeping the meat tender.
7. Serve the chicken on warm pita bread with a generous drizzle of garlic sauce, garnished with fresh parsley. Add sliced cucumbers and tomatoes if you like.

Feel free to get creative with this. I love watching my kids build their own shawarma wraps, experimenting with different toppings and sauces. It’s like a little edible art project!