1. In a large bowl, combine olive oil, minced garlic, cumin, coriander, smoked paprika, turmeric, cayenne, cinnamon, lemon juice, salt, and pepper. This is your shawarma marinade, bursting with fragrant spices that take me back to Mama Lou’s cozy kitchen in the evenings.
2. Add the chicken thighs to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, ideally overnight for the deepest flavor.
3. When ready to cook, heat a large skillet over medium-high heat. Add the marinated chicken pieces, cooking for about 5-7 minutes on each side until golden brown and cooked through. You’ll know they’re done when juices run clear and the edges have a lovely char reminiscent of the shawarma stalls Mama Lou loved.
4. While the chicken cooks, prepare the creamy sauce by mixing Greek yogurt, tahini (if using), lemon juice, minced garlic (about 1 clove), and harissa in a small bowl. Adjust the heat by adding more or less harissa according to your taste.
5. Warm the flatbreads briefly in a dry pan or oven to make them pliable and soft, perfect for wrapping.
6. Slice the cooked chicken into thin strips. Lay each flatbread flat, spread a generous amount of the creamy spicy sauce, then layer the chicken, fresh cucumber, tomato slices, and red onion.
7. Sprinkle with chopped parsley or cilantro for a burst of color and freshness.
8. Roll up the wrap tightly, and if desired, grill it lightly in the pan for 1-2 minutes per side to seal everything inside and add a slight crisp.

One of my fondest memories with Ouma was sitting around the kitchen table, wrapping these shawarmas together, laughing over who could roll theirs the tightest. It’s these simple moments of connection that transform food into something truly special.