In a mixing bowl, whisk together lemon juice, 2 tablespoons olive oil and yogurt.
Add turmeric, paprika, cumin, garlic, coriander, salt, and black pepper; mix to combine.
Add the chicken and toss to coat well. Marinate the chicken in the refrigerator for at least 30 minutes up to overnight.
Preheat grill to medium-high.
Remove chicken from the marinade and shake off any excess; discard yogurt mixture.
Spray the chicken with a little oil, then grill the chicken for 6-10 minutes on each side or until cooked through.
Allow the chicken to rest 10 minutes before serving.
Garnish with fresh chopped cilantro, if desired, and serve.
To serve, open pita pockets up. Spread a little sauce of your choice inside, add chicken shawarma, greens, tomatoes, if desired. Serve immediately.
Other serving options: cubed cucumbers, sliced olives, chopped parsley, crumbled feta, and fried or roasted eggplant.