Chicken Shawarma Queso Pita

Ingredients

• 1.5 lbs chicken thighs
• 2 garlic cloves, peeled
• 2 Tbsp hot pepper paste
• ¼ cup yogurt
• 1 Tbsp white vinegar or lemon juice
• 2 Tbsp olive oil
• 3 Tbsp beef tallow or ghee
• ½ tsp cumin
• ½ tsp coriander
• ½ tsp allspice
• 1 tsp smoked paprika
• ½ tsp cardamom
• ¼ tsp clove
• ½ tsp msg
• Salt to taste
• 4 pitas
• 8-12 oz shredded cheese
• Toum (garlic dip)
• Wild cucumber pickles
• Pomegranate molasses
• 1/2 cup oil for spicy sauce
• 1 tsp paprika
• Chipotle chili

Instructions

1. Marinate the chicken shawarma for a couple of days.
2. Preheat the oven with a sheet tray for about 15 minutes.
3. Add lots of beef tallow to the sheet tray and drop in the chicken, making a flat singular layer.
4. Cook in the oven on high boil for about 10 minutes.
5. Optionally, oil goes into an aluminum-foiled bowl, then drop in a food-safe charcoal to smoke the chicken.
6. Grab a pita and fold it in half.
7. Spread a generous layer of toum garlic dip on one side of the pita.
8. Add a layer of shredded cheese.
9. On one half of the pita, add the cooked chicken.
10. Load up with wild cucumber pickles and drizzle with pomegranate molasses.
11. Gently fold the pita.
12. Optionally, brush on some spicy sauce.
13. Toast the filled pita until golden.