Marinate chicken thighs with lemon juice, vinegar, zest, and Shawarma spice mix. Let it marinate for 24 hours.
Cook marinated chicken in a hot pan until golden brown on each side. Rest the cooked chicken on a cutting board.
Slice the chicken thinly to mimic traditional Shawarma shavings.
Optional: Create a smoky flavor by transferring the sliced chicken into a pot with a lit charcoal and olive oil for 5-10 minutes.
Prepare the bread by spreading garlic sauce on it.
Layer the bread with chicken, pickles, and fries. Add pomegranate molasses and spicy garlic sauce if desired.
Roll the bread tightly, toast it, and serve.
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