According to Wikipedia Shawarma " is a Levantine meat preparation, where lamb, chicken, turkey, beef, veal, or mixed meats are placed on a spit (commonly a vertical spit in restaurants), and may be grilled for as long as a day. Shavings are cut off the block of meat for serving, and the remainder of the block of meat is kept heated on the rotating spit. Although it can be served in shavings on a plate (generally with accompaniments), shawarma also refers to a sandwich or wrap made with shawarma meat. Shawarma is usually eaten with tabbouleh, fattoush, taboon bread, tomato, and cucumber."
This recipe uses similar spices along with my farm share bounty of summer squash and green beans
Chicken Shawarma with Green Beans and Summer Squash
1/2 lb. yellow squash, sliced 1/4 inch thick
1/4 pound green beans
1/4 cup + 1 Tbsp. olive oil
Freshly ground black pepper
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground black pepper
1/2 teaspoon ground white pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
5 skinless, boneless chicken thighs
2 garlic scapes, minced
1 cup plain low-fat Greek yogurt
1/2 small red onion, thinly sliced
Preheat the oven to 425°. In a bowl, toss the yellow squash and green beans with 1 tablespoons of the olive oil and season with salt and freshly ground pepper; spread on a baking sheet. In the same bowl, combine the allspice, black pepper, white pepper, cinnamon, cumin and coriander with the remaining olive oil. Rub the spice paste all over the chicken. Arrange the chicken on another baking sheet.
Roast the chicken on the lower rack and the vegetables on the upper rack of the oven for 15 minutes. The vegetables will be tender and the chicken nearly cooked through. Remove the vegetables. Turn on the broiler and broil the chicken on the upper rack, turning once, until crisp and browned, 10 minutes; cut into strips.
While the chicken cooks heat the remaining 1/4 cup of olive oil in a small skillet. Add the garlic scapes and cook until lightly browned and fragrant. Remove from the heat and whisk in the yogurt and lemon juice; season with salt.
Brush each tortilla with about 1 1/2 teaspoons of the yogurt sauce. Add the chicken, roasted vegetables and red onion then roll into tight cylinders.
Heat a griddle over moderately high heat. Cook the rolls seam side down until golden and crisp, about 2 minutes. Turn and toast the other side. Cut each in half and serve with the remaining yogurt sauce.