• In a large mixing bowl, combine ¼ teaspoon coriander powder, ¼ teaspoon cumin powder, ½ teaspoon paprika, 1 teaspoon cardamom powder, ½ teaspoon cinnamon powder, ¼ teaspoon ground cloves, ¼ teaspoon nutmeg, 1 ½ teaspoon salt, ¼ cup lemon juice, ¼ cup yogurt, and 2 tablespoon garlic.
• Add the 2 lbs boneless skinless chicken thighs to the marinade and stir. Refrigerate for 2 hours to overnight if you have the time.

Instant Pot Instructions for Shawarma

• Transfer chicken to Instant Pot inner pot.
• Add 2 bay leaves and stir to combine. Close the lid and pressure cook on High Pressure for 5 minutes.
• Allow the pressure to release naturally.  If you're in a hurry, do a 10 minute natural pressure release (NPR)  i.e. allow the pressure to release naturally for  10 minutes, and release remaining pressure using quick release (QR).   [Read More: The Different Pressure Release Methods]
• Stir chicken and sauce.
• Transfer chicken to a serving dish using a slotted spoon, draining well.
• Optional but recommended:

  Heat 3 tablespoon olive oil in a large frying pan or cast iron skillet. Saute the chicken till lightly browned, adding some of the reserved sauce to deglaze and keep the chicken moist.

Stovetop Instructions for Shawarma

• Preheat a large skillet over medium heat. Once the pan is hot, add olive oil. Add the chicken with the marinade to the pan. Saute for about 10 minutes, or until chicken browns.
• Transfer chicken to a serving dish.

Garlic Sauce / White Sauce

• Combine all ingredients for garlic sauce / white sauce in a medium bowl.
• Whisk together until smooth and set aside.

Chicken Shawarma Assembly

• If necessary, lightly heat the pita to make it pliable.
• Spread garlic sauce/white sauce on the pita
• Add lettuce and tomatoes.
• Add your choice of optional toppings.
• Add chicken on top.
• Garnish with chopped parsley