Chicken Shawarma:

1 lb chicken thighs, boneless and skinless

2 Tbsp olive oil

1/2 large lemon, juiced

2 garlic cloves, minced (or 1/2 tsp garlic powder)

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground paprika

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp ground cloves

Optional for spice: 1/8-1/4 tsp cayenne

Shawarma Sauce:

1 cup Greek yogurt

1 small lemon, juiced

4 garlic cloves, minced

3 Tbsp chopped fresh dill (or 1 tsp dried dill)

1/4 rounded tsp salt, more to taste (I prefer 1/2 tsp)

1/8 tsp freshly ground black pepper

Water to thin if desired (you don’t need to)

To Serve:

3 cups cooked quinoa or rice (cook it in broth not water!)

1 large English cucumber, quartered

1 bell pepper, de-seeded and roughly chopped

1 pint cherry tomatoes, halved

1/4 red onion, thinly sliced

Fresh parsley for topping, if desired