Chicken Shawarma

Instructions

1. Make the chicken marinade by combining yogurt, tomato paste, grated garlic, lemon zest, lemon juice, white vinegar, ground ginger, Aleppo pepper flakes, sugar, smoked paprika, cinnamon, turmeric, allspice, coriander, cardamom, cumin, and salt in a bowl.
2. Grate the yellow onion directly into the marinade to release the onion juices.
3. Mix the marinade well, then add the chicken thighs and massage to coat thoroughly.
4. Cover with plastic wrap and refrigerate the chicken while preparing other components.
5. Make the toom sauce by blending garlic cloves with water and salt into a fine paste, scraping down the sides 2-3 times.
6. With the blender running, slowly drizzle in neutral oil over 5-7 minutes to create an emulsion, similar to making mayonnaise.
7. Once the mixture becomes white, foamy, and thick, add the juice of one lemon and pulse briefly.
8. Transfer toom to a bowl and refrigerate until ready to use.
9. Make the tahini sauce by smashing garlic cloves and steeping them in boiling water for a few seconds like garlic tea.
10. In a separate bowl, combine tahini with lemon juice and a pinch of salt.
11. Pour the garlic-infused water into the tahini mixture and stir until smooth.
12. Add more water bit by bit until reaching a creamy consistency, then season to taste with salt.
13. Set the tahini sauce at room temperature until ready to serve.
14. Prepare the salad by chopping cucumbers, red onion, and tomatoes into small pieces.
15. Remove the interior seeds and juice from tomatoes to prevent the salad from becoming mushy.
16. Chop fresh parsley and dill by sliding fingers down the stems to avoid bruising the herbs.
17. Combine vegetables and herbs in a bowl, then dress with red wine vinegar, a pinch of sugar, salt, and olive oil.
18. Give the salad a quick stir and leave at room temperature until assembly.
19. Heat neutral oil in a small pot over high heat until shimmering.
20. Carefully add frozen French fries to the hot oil, ensuring they don't stick together.
21. Fry until golden brown and crispy, approximately 8-10 minutes, stirring occasionally.
22. Remove fries with a spider strainer and drain on a wire rack.
23. Season the hot fries immediately with salt.
24. Heat a generous amount of neutral oil in a heavy-bottomed pan over high heat until shimmering.
25. Carefully add marinated chicken thighs to the hot pan, spacing them apart to avoid steaming.
26. Weigh down the chicken with weights to ensure even contact with the pan.
27. Cook until a dark crust forms, approximately 4-5 minutes, then flip carefully.
28. Continue cooking on the second side until a nice char develops and the chicken is cooked through.
29. Remove the cooked chicken from the pan and slice lengthwise into long strands.
30. Assemble the shawarma by laying out Arabic bread or pita.
31. Layer toom sauce down the center, followed by French fries, sliced chicken, drained salad, and tahini sauce.
32. Top with Lebanese pickles.
33. Wrap the shawarma in parchment paper and tie lightly to keep it together while serving.