شاورما دجاج

We start by marinating the chicken slices, where we mix ketchup, pepper paste, yogurt, crushed garlic, lemon zest, orange zest, shawarma spices, paprika, corn oil, white vinegar, salt, and black pepper in a bowl.

We place the chicken in the mixture and leave it in the refrigerator to marinate for at least an hour.

In a pan over heat, we fry the marinated chicken until it cooks and turns golden brown.

In a pot over heat, combine water (1¼ cups) and cornstarch (2 tablespoons), stirring until the mixture thickens.

Once thickened, transfer the mixture to a blender and add garlic (5 cloves), vinegar (2 tablespoons), lemon juice (¼ cup), and salt to taste. Blend until smooth.

Gradually add oil (¼ cup corn oil) to the blender while it is running, until a smooth consistency is achieved

Spread mthouma on the tortilla bread, then add shawarma (4 chicken breasts, sliced), fried potatoes, pickled cucumber slices, and pomegranate molasses.

Roll the sandwich tightly and brush it with the oil used for frying the shawarma.

Place the sandwich in a toaster until toasted.

Serve immediately.