Chicken Crepes Shawarma

Warm, spiced chicken wrapped in thin, tender crepes with bright lemon-tahini and crunchy pickles.

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Mix the shawarma marinade: In a large bowl combine yogurt, lemon juice, garlic, cumin, coriander, paprika, turmeric, cayenne, and salt. Stir until smooth. Add chicken and coat completely; marinate 30 minutes at room temperature or up to 4 hours in the fridge.
Make the crepe batter: Whisk flour with salt in a medium bowl. In another bowl, combine milk, eggs, and melted butter. Gradually whisk the wet into the dry until smooth. Rest the batter for 20–30 minutes.
Prepare the lemon-tahini drizzle: In a jar combine tahini, lemon juice, garlic, and warm water; whisk until glossy and pourable. Add salt to taste.
Cook the marinated chicken: Heat a skillet over medium-high heat with oil. Sear chicken for 3–4 minutes per side until cooked through. Let rest and slice thinly.
Cook the crepes: Heat a nonstick pan, brush with butter, pour batter, and cook until set. Flip and cook briefly. Keep crepes warm.
Assemble the crepes: Lay a crepe flat, spread lemon-tahini, add chicken, pickles, onion, and parsley. Fold or roll tightly.
Finish and toast: Brush crepes with butter and toast in the oven for crispness, if desired. Serve immediately with extra tahini and lemon wedges.

Cook chicken and crepes a day ahead for convenience. Store separately.