Marinate Mix - Whisk together half cup of Greek yoghurt, 1/2 teaspoon salt, 1/4 teaspoon cumin, 2 garlic clove, 1/4 teaspoon red chilli powder and 2 tablespoons olive oil
Marinate chicken breast in the yoghurt mixture for 2 hours outside refrigerator or 4 hours in refrigerator
Broil chicken in the oven at 450°F until cooked and tender & juicy
Let chicken cool. Cut chicken breast width wise into thin strips.
Heat a shallow frying pan or cast iron skillet with 2 tablespoons of olive oil
Saute the sliced chicken strips in the pan, add 1 teaspoon of sumac and squeeze half a lemon We want to give the chicken a bit of browning to resemble the shawarma roasting on the rotating spit.
Take 2 pita breads; one on each plate. Divide the chicken on each pita. Drizzile 2 table spoons tahini on each pita with chicken.
Top with sliced white onion and tomatoes.
Top with previously prepared yoghurt mint sauce (Greek yoghurt, salt, mint leaves and cumin)
Before we roll each of the pita with chicken, tahini, salad and mint yoghurt sauce, place the pita in an oven toaster grill or an oven on broil for 1 minute at 350°C to warm up the pita and toppings.
Remove from oven, place pita on an aluminum foil and wrap strategically to enjoy the warm, succulent and tender, juicy chicken shawarma
Serve with yellow hot chilli peppers and pink pickles turnip or fill pickle Spears.
Please note - Garlic butter or Toum or Toumya is a garlic sauce which can be added to pita ingredients prior to wrapping. This sauce is made by adding 4-6 cloves of garlic, slowly pouring one cup of olive oil, half a lemon, salt into a blender.