Chicken Shawarma Sandwich (Farooj Dubai Style)

Method

1. 1Marinate chicken in yoghurt, lemon, olive oil, shawarma spice, garlic and turmeric for at least 2 hours (overnight is better).
2. 2Make toum: blitz garlic with salt and a teaspoon of lemon. Slowly stream in oil while blending until thick, white and aerated.
3. 3Roast chicken on a wire rack at 220°C / 425°F for 18–20 minutes until charred edges form. Rest, then slice into thin strips.
4. 4Warm pita briefly. Smear with toum, layer fries, chicken, pickles, tomato and lettuce.
5. 5Roll tight, wrap the bottom half in foil so it holds shape, slice diagonally. Serve while the bread is still soft and the chicken hot.