Easy Pita Pocket with Chicken Shawarma

Marinate chicken in lemon juice, oil and spices overnight or for at least 4 hours in the fridge. 2. Preheat oven to 425 F. Remove chicken from marinade and add to a large baking pan. Discard remaining marinade. Bake for 25-30 minutes or until chicken reaches an internal temperature of 165F. You can broil for the last 2 minutes for some extra color and crispness. 3. Let chicken rest on a cutting board for a few minutes, then slice thinly. Return chicken to pan, mix with extra juices. 4. While chicken is cooking, make your garlic yogurt sauce. Mix together Greek yogurt, lemon juice, crushed garlic, tahini, salt, and pepper in a small bowl. Stir until smooth. Adjust seasoning to taste. Set aside. 5. Prepare the toppings. Shred the lettuce, dice the tomatoes, slice the cucumbers and red onions, and chop fresh parsley or cilantro. 6. If using, have pickled turnips or pickles ready. 7. Warm the pita pockets or wraps in a skillet, oven, or microwave until soft and pliable. 8. Once warm, spread 1-2 Tablespoons of the garlic sauce inside each pita pocket. 9. Layer the sliced chicken shawarma, veggies (lettuce, tomatoes, cucumbers, red onions and olives), and pickles or turnips in the pita pocket. 10. Drizzle a little tahini dressing on top and garnish with fresh parsley or cilantro, if desired. Enjoy!