For the Shawarma Chicken:

• 1.5 lb (680 g) boneless, skinless chicken thighs (preferably for juiciness)
• 3 tbsp plain yogurt (Greek or regular)
• 3 tbsp olive oil
• 3 cloves garlic, finely minced
• 1.5 tbsp lemon juice (about 1/2 a lemon)
• 1.5 tsp ground cumin
• 1.5 tsp ground coriander
• 1.5 tsp smoked paprika (or regular paprika)
• 1 tsp ground turmeric
• 1 tsp ground black pepper
• 1 tsp salt (or to taste)
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground cayenne pepper (optional, for heat)
• 1 tsp dried oregano (or thyme)

For the Rice:

• 2 cups long-grain rice (basmati or jasmine, rinsed well)
• 3 tbsp butter or olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1.5 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 3.5 cups chicken broth (or water + 1 bouillon cube)
• 1 tsp salt (adjust depending on broth)
• 1/2 tsp black pepper
• 1 bay leaf (optional)

For the Garlic Yogurt Sauce:

• 1 cup plain yogurt (Greek for thicker sauce)
• 1 clove garlic, very finely minced or grated
• 1.5 tbsp lemon juice
• 1 tbsp tahini (optional, for richness)
• 1 tbsp olive oil
• Salt to taste (about 1/4–1/2 tsp)
• 1–2 tbsp cold water, if needed to thin

For Serving and Garnish:

• 1 cup cucumber, diced small
• 1 cup tomato, diced small (firm ripe tomatoes)
• 1/4 cup red onion, finely sliced or diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh cilantro or mint, chopped (optional)
• Lemon wedges
• Pickled turnips or pickles (optional, but classic)
• 2–3 tbsp toasted pine nuts or slivered almonds (optional, for crunch)
• Extra olive oil for drizzling (optional)