Spicy Chicken Shawarma

In a food processor or blender, combine garlic, hot pepper paste, yogurt, olive oil, vinegar, cumin, coriander, paprika, allspice, cardamom, cloves, salt, and optional MSG.

Blend the marinade until it forms a smooth paste.

Slice the boneless, skinless chicken thighs into very thin strips.

In a large bowl, combine the sliced chicken with the marinade. Mix well to ensure all the chicken is evenly coated.

Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or overnight for best results.

Preheat your oven's broiler to its highest setting. Place a large sheet pan in the oven to get very hot.

Carefully remove the hot pan from the oven. Add the beef tallow and spread it across the pan as it melts.

Spread the marinated chicken onto the hot pan in a single, thin layer.

Place the pan under the broiler and cook for about 20 minutes, flipping the chicken midway through, until it's cooked through and slightly charred on the edges.

For an optional smoky flavor, transfer the cooked chicken to a large pan. Create a small boat from aluminum foil, place it in the center of the chicken, and add a teaspoon of neutral oil.

Using tongs, place a lit charcoal briquette into the oil boat and immediately cover the pan with a lid to trap the smoke. Let it smoke for 5-10 minutes.

Take a large pita bread and press it into the flavorful drippings left on the baking sheet to absorb the flavor.

Lay the pita flat and spread a generous layer of toum (garlic sauce) over the surface.

Arrange a line of the smoked chicken down the center of the pita, and top with sliced spicy pickles.

Tightly roll up the pita to form the shawarma wrap.

In a small saucepan, gently heat the remaining hot pepper paste with water and oil to create a basting sauce.

Place the wrap seam-side down on a hot griddle or pan. As it toasts, brush the top and sides with the warm hot pepper paste sauce.

Serve hot, optionally garnished with an extra dollop of toum and a drizzle of pomegranate molasses.