Chicken Shawarma

1. In a large bowl, whisk together yogurt, lemon juice, 1 tablespoon olive oil, minced garlic, cumin, smoked paprika, coriander, turmeric, cayenne pepper (if using), and salt. Add chicken strips and toss to coat thoroughly. Marinate for at least 30 minutes, or refrigerate for 2-4 hours. 2. Heat remaining 1 tablespoon olive oil in a large skillet or cast-iron pan over medium-high heat. Add marinated chicken in a single layer (cook in batches if necessary to avoid overcrowding) and cook for 5-7 minutes, stirring occasionally, until chicken is cooked through and lightly charred. 3. While chicken is cooking, warm pita bread according to package directions. 4. To assemble shawarmas: Spread some tahini or yogurt sauce on a warm pita. Fill with cooked chicken, shredded lettuce, diced tomato, and cucumber. 5. Roll up the pita tightly and serve immediately. Offer extra sauce on the side.