To make the shawarma marinade, combine all ingredients in a bowl and whisk to combine.
Place your salmon portions in a gallon zip top bag. Add the Shawarma marinade and fully coat the salmon. Marinate in the refrigerator overnight, ideally 18-24 hours.
Build a small hot coal bed in one half of the Primo Ceramic Grill, using lump charcoal. Stabilize the temperature at 400ºF, set up for direct grilling.
Remover the salmon from the marinade. Wipe off excess marinade. Place on the grill, skin side down, over direct heat.
While the salmon cooks, make the Tzatziki. Combine all ingredients and mix well. Taste and adjust salt level as necessary.
Grill the salmon until the skin begins to char, then flip to the flesh side and continue cooking until the internal temperature reaches 135ºF-140ºF, about 12-15 minutes. Remove from the grill.
Tear open the pita halfway around the flatbread. Stuff the filling of the wrap inside the layers of the pita. Start with sliced cucumber and tomato. Top with shredded lettuce and red onion. Break up the filets of salmon and place on the lettuce. Crumble the crunchy skin over the salmon and top with the Tzatziki. Close the pita around the filling and roll into a wrap. No need to fold the ends, as the filling is already incased in the pita layers.
Finish the wrap with a quick crisp on the grill. Serve warm or cold with extra Tzatziki for dipping.