SUPERIOR CHICKEN SHAWARMA

Mix together all the spices to make the shawarma blend and set aside. Whisk in the olive oil, vinegar, lemon juice and tomato paste till everything is evenly combined. Slice the chicken thighs into thin strips, about 1 inch thick and toss them thoroughly with the marinade. Let sit overnight or until you lose patience.

While the chicken marinades, make the toum: add the garlic cloves to a food processor or blender along with half the oil and a pinch of salt. Blend on high speed till the mixture starts to thicken, then add in the rest of the oil and the lemon juice. Keep blending until it becomes thick and bright white. Transfer to a dish and set aside in the fridge till ready to use

Heat a large cast iron pan over high heat till smoking hot. Cook the marinated chicken in batches so you do not crowd the pan and get a nice dark charred crust on the chicken pieces. Remove the chicken to a plate while you repeat the cooking process.

To smoke the meat, line a small heat proof bowl with tin foil, then pour in about 2 Tbsp of olive oil. Add the cooked chicken back into the pan it was cooked in with the bowl of oil in the center and the meat around the edges.

Heat a piece of lit charcoal till smoking, then drop into the oil and immediately cover the pan with a tight fitting lid. Smoke the chicken shawarma for 8-10 minutes, then discard the oil and charcoal.

To serve: spread a heaping spoonful of toum over half a warmed pita, layer on some pickles then the chicken shawarma to cover, sprinkle some pomagranate molasses over. Roll up the pita in foil (for warmth) and enjoy.