Chicken Shawarma

Ingredients

Chicken

• 1 kg chicken breast, sliced
• 4 tbsp yogurt
• 4 garlic cloves
• A squeeze of lemon
• Salt
• Black pepper
• Shawarma spice (1 tsp each of cumin, coriander, garlic seasoning, onion seasoning, cardamom, nutmeg, cloves, white pepper, paprika and mixed Arabic spices; mix together and use as needed)
• 1 tbsp garlic seasoning
• 1/2 tsp oregano
• 1 tsp five-spice mix (cardamom, cinnamon, cloves, nutmeg, black pepper)
• 2 tbsp ketchup
• 2 tbsp mayonnaise
• 1/2 cup olive oil

Shawarma garlic sauce

• 1 1/2 tbsp cornstarch (or as needed)
• 1 cup water
• 3 large garlic cloves
• 1 tsp salt
• A squeeze of lemon
• 2 tbsp yogurt
• 1/2 cup oil

For the sandwiches

• Shrak bread cut in halves, or regular pita
• Pickles, cut lengthwise

Method

1. Marinate the chicken with all the ingredients for at least 4 hours.
2. Heat a pan (or the oven) very well with a little oil and cook the chicken without stirring until well done. Then brown the top in the oven or flip the slices, and cut into thin strips as if from a spit.
3. Meanwhile, make the garlic sauce: dissolve the cornstarch in the cold water and stir over heat until it thickens well, then let it cool. Blend it with the yogurt, crushed garlic, salt and lemon, then add the oil little by little until smooth.
4. Spread the garlic sauce on half a bread, add the shawarma and pickles, roll and set aside.
5. Heat a pan with a little oil and toast the sandwiches (you can press them with a weight). Serve hot with fries.

Notes

You can add pomegranate molasses and cheese to taste.