Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time).
02Add chicken, cover and refrigerate at least 8 hours, preferable overnight.
03In a stockpot or large saucepan, cook chicken over medium heat for 45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration.
04While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.
05Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add any other filling ingredients in a large bowl and combine well.
06When the chicken is done, you can shred it, slice it, or leave into large pieces. Just make sure it is thinly cut.
07Spread each half pita with hummus.
08Place enough chicken on pita that cover 1/4 of the loaf.
09Add veggies and pour on sauce.
10Roll like a soft taco or burrito and you have shawarma!
11You can also stuff the pocket of the pita if you prefer. I prefer to roll large pitas and stuff the smaller ones.
12****Cooking time does not include refrigerating overnight****.