Shawarma Marinade

It's good. But it doesn't taste like shawarma.

Used boneless skinless chicken thighs and marinade it about 4 hrs. If possible, marinade longer if you can. Used a cast iron pan to keep all the juices together. Once it was done I did a rough shred and then tossed it with the remaining juices in the pan. Served on pita with cucumbers, tomatoes, onions and kalamata olives. Also made a tzatziki type sauce. Skipping the pita and making this into a salad will be my leftovers!