Syrian Shawarma with Toum

Ingredients

• 1 kg chicken breast
• 4 tbsp yogurt
• 1 tsp pepper paste
• half a cup olive oil
• juice of 1 lemon lemon juice
• juice of 1 orange orange juice
• 1 tsp salt
• 1 tsp cumin
• 1.5 tsp coriander
• 1 tsp onion powder
• half a tsp white pepper
• 1 tsp paprika
• half a tsp cardamom
• half a tsp cinnamon
• half a tsp finely ground nutmeg
• half a tsp ground cloves
• 8 cloves fresh garlic
• half a tsp ginger
• half a tsp dried pepper
• 20 g raw cashews
• 2 egg whites
• 180 ml vegetable oil
• 2 tbsp lemon juice
• 4 cloves garlic
• 1 cup cornstarch
• 3 cups water
• 150 ml vegetable oil
• mentioned without a specific quantity water, salt, and vinegar for washing the chicken
• 2 egg whites
• mentioned in the description of the first toum, then later appears ambiguously in the transcript egg yolks
• half a lemon in the second toum lemon juice
• mentioned without a specific quantity charcoal for grilling
• mentioned without a specific quantity ghee

Instructions

1. In a bowl, wash the chicken breasts with water, salt, and vinegar, then drain them; this is mentioned by the chef before marinating.
2. On a cutting board, slice the chicken breasts into thin strips, then place them in a tray or mixing bowl.
3. In a mixing bowl, combine the yogurt with pepper paste, olive oil, lemon juice, orange juice, salt, cumin, coriander, onion powder, white pepper, paprika, cardamom, cinnamon, nutmeg, cloves, garlic, ginger, dried pepper, and raw cashews.
4. In the same mixing bowl, mix the marinade well until all the spices are evenly distributed over the chicken.
5. Add the chicken to the marinade in the marinating bowl or tray, then toss until fully coated.
6. In the same bowl or in a covered container, cover the chicken with plastic wrap and refrigerate for 2 hours to overnight, according to the chef.
7. In a small food processor, blend the 2 egg whites with salt, lemon juice, and garlic, then gradually add the vegetable oil until the first garlic cream forms.
8. In a saucepan over the heat, combine the cornstarch with cold water, then stir over the heat until thickened and creamy, with no lumps.
9. In another small food processor, add the cooked cornstarch with water, salt, garlic, lemon juice, and vegetable oil, then blend until the second garlic cream forms.
10. In a hot frying pan with hot ghee, as stated by the chef, cook the chicken until its color changes and it is cooked through, stirring gently without pressing it too hard.
11. On a serving platter, spread mayonnaise or garlic cream around the edges, then arrange the pickles, tomatoes, and spicy peppers as indicated in the chef's remarks.
12. In a frying pan, toast tourist bread or saj bread brushed with the rendered fat from the chicken before rolling.
13. On the bread, spread a layer of garlic cream, then add pickles, pomegranate molasses, and chicken; then roll the sandwich.