Chicken Shawarma

In a large mixing bowl, add Garlic (4 cloves) , Olive Oil (2 Tbsp) , Greek Yogurt (2 Tbsp) , 2 Tbsp of Lemon Juice (1) , Paprika (2 tsp) , Salt (1 tsp) , Ground Coriander (1 tsp) , Ground Cumin (1 tsp) , Cayenne Pepper (1 tsp) , and Ground Turmeric (as needed) . Mix well.

Add Boneless, Skinless Chicken Thighs (2 lb) to the marinade and mix until well coated. Cover and refrigerate for at least 1 hour.

To make the Yogurt Sauce, in a medium bowl add Greek Yogurt (1/2 cup) , Garlic (2 cloves) , Fresh Mint (1 Tbsp) , Ground Cumin (as needed) , and 1 tsp of Lemon Juice (1) . Mix until well combined. Season with Salt (to taste) and Ground Black Pepper (to taste) . Keep in the fridge until ready to serve.

To make the Spicy Mayonnaise, mix the Mayonnaise (1/2 cup) with Sriracha (2 Tbsp) in a separate bowl. Set aside in the fridge.

In a grill pan over medium-high heat, add Vegetable Oil (2 tsp) . Once hot, cook the chicken for around 5 minutes on each side.

To assemble the wrap, top a warm Flatbread (4) with spicy mayonnaise, Lettuce (to taste) , Red Onions (to taste) , Tomatoes (to taste) , Cucumbers (to taste) , sliced chicken, and yogurt sauce.