Chicken Shawarma Pita Wraps

Place the chicken thighs between two pieces of parchment and pound thinly using a meat mallet.

In a bowl, combine the chicken, lemon juice, olive oil, cumin, coriander, garlic, salt, pepper, paprika, smoked paprika and ground turmeric. Marinate for 1-3 hours in the fridge.

Heat up your grill to medium-high heat or your seasoned grill pan over medium-high heat.

Once hot, place the marinated chicken on the grates. Grill for 4-6 minutes on each side, or until they reach an internal temperature of at least 165 degrees Fahrenheit using your Thermopro thermometer.

Allow the chicken to rest for 5-10 minutes prior to slicing or dicing.

Arrange your chicken in pitas along with onion, lettuce, cucumber and tomatoes. Drizzle your favorite tahini or yogurt sauce on top and enjoy.