Authentic Chicken Shawarma with Garlic Sauce

1. In a food processor, pulse the garlic cloves and salt until finely minced.
2. With the processor running, slowly drizzle in the vegetable oil, alternating with the lemon juice. Continue until the mixture thickens and emulsifies into a creamy, spreadable sauce.
3. If the mixture becomes too thick, add a little cold water a tablespoon at a time to loosen it to your preferred consistency.

4. Assemble the Shawarma Wraps

1. Warm the pita bread briefly on a skillet or in the oven for soft, pliable wraps.
2. Spread a generous layer of garlic sauce on each pita.
3. Add a layer of sliced chicken, followed by cucumbers, tomatoes, onions, lettuce, and optional pickles.
4. Roll tightly or fold in half and serve immediately while warm.

Notes & Tips

• Marinating time: While 2 hours is the minimum, overnight marination gives the chicken the most authentic flavor.
• Storage: Leftover chicken can be stored in an airtight container in the fridge for up to 3 days. Toum will keep for about 1 week refrigerated.
• Serving variations: Serve shawarma in a bowl over rice or salad greens for a low-carb option.