1-First Step: Marinate the Chicken Begin by preparing the chicken for maximum flavor absorption. Place your diced boneless, skinless chicken breasts in a bowl and add the minced garlic, ground cumin, smoked paprika, salt, and pepper. Mix everything thoroughly, making sure each piece of chicken is coated with the aromatic spices. While the chicken marinates, you can prepare other components, making this a very efficient recipe. The spices will work their magic, transforming plain chicken into something truly special.

2-Second Step: Prepare the Crepe Batter In a mixing bowl, whisk together 1 cup all-purpose flour, 2 large eggs, and 1 cup milk until completely smooth. The batter should have a consistency similar to heavy cream – thin enough to spread easily but thick enough to coat the back of a spoon. Let the batter rest for about 10-15 minutes while you prepare other elements. This resting period allows the flour to fully hydrate and the gluten to relax, resulting in more tender crepes that won’t tear when you fold them.

3-Third Step: Cook the Chicken Heat 2 tablespoons olive oil in a large skillet over medium heat. Once the oil shimmers, add your marinated chicken pieces in a single layer. Don’t overcrowd the pan – cook in batches if necessary to ensure even browning. Cook the chicken for about 7 to 10 minutes, turning occasionally, until each piece is golden brown and cooked through. The internal temperature should reach 165 degrees Fahrenheit for food safety. You’ll know it’s done when the juices run clear and there’s no pink in the center.

4-Fourth Step: Cook the Crepes While the chicken cooks, prepare your crepe station. Lightly grease a non-stick pan with a small amount of oil or butter and place it over medium heat. Pour a ladleful of batter into the center of the pan, then quickly swirl the pan to spread the batter into a thin, even circle. Cook each crepe for 1 to 2 minutes on the first side. You’ll know it’s ready to flip when the edges start to lift easily from the pan and the surface looks mostly dry. Gently slide a spatula underneath, flip, and cook the second side for another 30 seconds to 1 minute until lightly golden.

5-Fifth Step: Make the Creamy Tahini Sauce In a small bowl, whisk together 1 cup plain yogurt, 2 tablespoons tahini paste, and the juice of 1 lemon. Stir until smooth and creamy, then season with salt and pepper to taste. The tahini adds a wonderful nutty flavor while the lemon brightens everything up. For more about this nutritious ingredient, read about the benefits of tahini.

6-Sixth Step: Assemble Your Shawarma Crepes Now comes the fun part – assembling your creation! Place a cooked crepe on a clean surface. Add a generous portion of the cooked chicken down the center. Drizzle with the tahini-yogurt sauce and sprinkle with fresh cilantro or parsley. Gently roll up the crepe, tucking in the sides as you go. You can serve them immediately, or for a crisp exterior, place them seam-side down in a hot pan for 1-2 minutes to create a golden, crispy exterior.