These Chicken shawarma pita sandwiches are the perfect weeknight dinner to feed a crowd. A combination of herbs and spices, along with fresh chopped garlic, parsley, lemon juice and extra virgin olive oil, gives the chicken an authentic Middle Eastern flavor. I pound chicken thighs to make them thin, toss them in the marinade, then I layer them in a muffin tin, cover it with plastic wrap and press down so I get a compact stack and then I refrigerate overnight which tenderizes the chicken and then I bake it uncovered until the edges are crispy. Then I have this compact stack, just like a loaf of bread. I let it rest, then I slice it into really thin strips. I pour over the golden juice so the meat can soak up all the extra flavor. I love to fill a pita, along with lettuce, tomato, maybe some pickles and of course creamy tahini. It’s always a win on the busiest nights!