Step 1

Instructions

Step 2

Combine chicken, 1⁄4 cup yogurt, 1⁄2 cup oil, 1 tbsp. pepper, the allspice, coriander, cumin, cinnamon, 1 tsp. salt, 3⁄4 of the garlic, and the onion in a bowl; cover and refrigerate 1 hour or until ready to use.

Step 3

Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high.) Thread chicken on skewers, discarding marinade; season with salt and pepper. Grill chicken, turning as needed, until charred and almost cooked through, about 10 minutes; remove from grill. Place pita on grill and top with skewers; grill until pita is slightly charred and chicken is cooked through, 8–10 minutes more. Transfer pita to a cutting board and let chicken skewers rest on top for 10 minutes. Meanwhile, combine remaining garlic and the lemon juice in a bowl; let sit for 10 minutes. Whisk in remaining yogurt and oil, the cucumber, spinach, fresh and dried herbs, fennel, salt, and pepper. Garnish shawarma with sumac and serve with yogurt sauce.