Chicken Shawarma Wrap

Slice the chicken thighs into thin strips.

In a large bowl, combine tomato paste, cumin, coriander, smoked paprika, turmeric, ground cloves, cinnamon, salt, and black pepper.

Grate in the garlic, then add lemon juice, vinegar, and oil. Whisk to form a thick marinade paste.

Add the chicken strips to the marinade and use your hands to mix until the chicken is fully coated.

Stir in the plain yogurt to complete the marinade. For best results, let it marinate overnight, but you can proceed immediately if short on time.

Spread the marinated chicken in an even layer on a foil-lined baking sheet and spray with cooking spray or oil.

Bake in a preheated oven for 30-35 minutes.

While the chicken bakes, prepare the yogurt sauce. In a separate bowl, combine yogurt, grated garlic, salt, chopped parsley, and lemon juice. Whisk until smooth.

If you prefer a thinner sauce, stir in a small amount of milk.

Once the chicken is cooked through, place the baking sheet under the grill (broiler) for a few minutes to char the edges.

To assemble, lay out a large flatbread and top with the cooked chicken, chopped pickles, sliced red onion, and a sprinkle of fresh parsley.

Drizzle with pomegranate molasses, then roll the flatbread up tightly.

Brush the outside of the wrap with the juices from the chicken pan.

Toast the wrap in a hot, dry pan on all sides until golden brown and crispy.

Serve immediately with the garlic yogurt sauce for dipping.