Quick Chicken Shawarma

Place a sheet tray in the oven and preheat the oven to a high broil setting.

In a large mixing bowl, combine the thinly sliced chicken thighs with yogurt, tomato paste, garlic paste, olive oil, lemon juice, shawarma spice blend, and salt.

Mix thoroughly until the chicken is completely coated in the marinade.

Carefully remove the hot sheet tray from the oven. Add the beef tallow and allow it to melt and coat the bottom of the pan.

Add the marinated chicken to the hot tray and spread it out into a single, even layer.

Return the tray to the oven and broil on high for about 10 minutes, until the chicken is cooked through and has a nice char.

While the chicken is cooking, prepare the pita bread by gently separating the halves.

To assemble, spread a generous amount of garlic sauce (toum) onto a piece of pita bread.

Top with the cooked chicken shawarma and pickled cucumbers.

Roll up the shawarma wrap. For extra flavor, you can dip the outside of the wrap in the pan drippings.

Optionally, toast the wrap in a pan or panini press until golden brown.