Chicken Shawarma

For the chicken:
In a large resealable bag, add olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, ground tumeric, salt and fresh ground black pepper. Shake to combine. Add chicken and marinate 2–3 hours in the refrigerator.

Preheat gas grill to 350ºF. Cook chicken breasts 5–7 minutes each side. Chicken breasts are done when they reach an internal temperate of 160-165ºF. Remove from grill, cover loosely with aluminum foil tent and let rest for 10–15 minutes.

For the sauce:
In a small bowl, whisk yogurt, lemon juice, olive oil, garlic, salt, pepper and crushed red pepper.

To assemble the shawarmas:
Slice chicken into small bite size pieces. In warm pita bread, layer chicken, romaine, cucumber, tomatoes, feta cheese, red onions and yogurt sauce.