Chicken Shawarma

Thinly slice the chicken breast and chicken thighs and place them in a large mixing bowl.

To the chicken, add the juice of half a lemon, shawarma spice blend, low-fat yogurt, and tomato paste.

Mix thoroughly with your hands until the chicken is completely coated in the marinade.

Cover and marinate in the refrigerator for at least 30 minutes, or longer for more flavor.

While the chicken marinates, prepare the garlic sauce. In a small food processor or blender, combine the garlic cloves, low-fat yogurt, water, juice of half a lemon, and a pinch of salt.

Blend until the sauce is smooth and creamy. Set aside.

When ready to cook, preheat your oven to 400°F (200°C). Lightly grease a baking sheet with cooking oil spray.

Spread the marinated chicken in a single, even layer on the prepared baking sheet.

Bake for 10-15 minutes, flipping the chicken halfway through, until it's cooked through and slightly crisped at the edges.

To assemble the shawarma, warm a pita and spread a layer of the garlic sauce on top.

Add a generous portion of the cooked chicken and top with thinly sliced pickles.

Roll the pita tightly into a wrap.

Toast the wrap on a hot pan or griddle, starting with the seam-side down to seal it. Toast until golden brown on all sides.

Optionally, for extra color and flavor, mix 1 tbsp of tomato paste with 1 tbsp of water and brush it onto the outside of the wrap while toasting.

Serve immediately, with an optional drizzle of pomegranate molasses.