Chicken Shawarma

Cook the marinated chicken thighs for 5-7 minutes per side until deeply charred on the outside and fully cooked through (internal temp 165°F).

Transfer the chicken to a cutting board and let it rest for 5 minutes. Using a sharp knife, slice the meat very thinly, crosswise, to mimic meat shaved from a vertical spit.

Lay the large flatbread on a clean surface. Spread the incredibly potent Toum (garlic sauce) evenly over the entire surface, taking it close to the edges.

Arrange the hot, thinly sliced chicken in a thick line down the center of the flatbread. Scatter the chopped pickles evenly over the meat to add acidity and crunch.

Fold the sides of the flatbread inwards, then roll it tightly into a cylinder. For an authentic touch, quickly toast the finished roll in the hot skillet for 1 minute per side to crisp the exterior before serving.