Shawarma chicken

Method

1. 1 Marinate the chicken with yogurt, baharat, lemon juice, and vinegar for 8 hours in the refrigerator.
2. 2 Stack the meats into a block and bake at 220 degrees for 25 minutes, then slice thinly from the outside, as if cutting from the rotisserie.
3. 3 Crush the garlic with salt, then pour in the oil in a thin stream and squeeze in the lemon juice. Whisk continuously for 8 minutes until a thick white toum sauce is formed.
4. 4 Toum only solidifies when the oil is poured in very slowly, starting with the first drop; pouring quickly will cause the sauce to separate and become unsalvageable.
5. 5 Fry potato sticks until crispy, then wrap them with meat, toum sauce, and pickled cucumbers in pita bread.

With an appliance

• Air fryer 45 min

  Replace step 5: Fry the potatoes in an air fryer at 200 degrees for 18 minutes, shaking the basket three times. The potatoes will be drier, so spray with oil and sprinkle with salt immediately after removing them.