When I first started experimenting with shawarma-inspired dishes, I kept it simple but flavorful. I love using fresh ingredients that pack a punch, just like my grandma did—she always believed that good food starts with good quality. Here’s what you’ll need to create these irresistible chicken crepes:

• 2 cups all-purpose flour
• 1 1/2 cups milk (or almond milk for a dairy-free option)
• 3 large eggs
• 1/4 teaspoon salt
• 2 tablespoons melted butter or olive oil
• 1 pound boneless, skinless chicken breasts or thighs, cut into thin strips
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon paprika (smoked paprika adds nice depth)
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric (for color and subtle flavor)
• 1/2 teaspoon ground cinnamon (my secret ingredient for warmth)
• Salt and pepper to taste
• 1/4 cup plain Greek yogurt or tahini (for sauce)
• Fresh lemon juice (from 1 lemon)
• Fresh parsley or cilantro, chopped (for garnish)
• Optional: sliced cucumbers, pickles, or lettuce for serving

For substitutions, I often swap out the milk for coconut milk or use gluten-free flour if needed. I’ve found that the spices are what truly elevate this dish—don’t skimp on them! My grandma always said, “spice it like you mean it,” and I’ve carried that wisdom into every batch I make.