Ingredients

Chicken Shawarma
1 batch Shawarma Spice Mix
½ cup 125 ml plain yogurt
1½ tablespoons fresh lemon juice
3 large cloves garlic crushed
1½ teaspoons salt
2 lb 1 kg boneless, skinless chicken breast
2 tablespoons olive oil plus more for sautéing
16 flatbreads

Shawarma Spice Mix

2 teaspoons ground cumin
2 teaspoons ground coriander
¾ teaspoon ground black pepper
½ teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground fenugreek
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon ground sweet paprika
¼ teaspoon ground turmeric
¹/8 teaspoon ground red pepper cayenne (optional)

Pickles

1 cup 250 ml hot water
2 tablespoons salt
2 teaspoons sugar 7-10 Persian or Japanese cucumbers washed and ends slightly trimmed
2 cloves garlic peeled
Purified water to cover the cucumber
½ teaspoon oil

Garlic Mayonnaise

2 cloves garlic crushed in a mortar and pestle with ½ teaspoon salt
2 large egg whites or 1 large egg
1 cup 250 ml oil
1 tablespoon lemon juice
1 tablespoon cold water

Instructions

Chicken Shawarma
Prepare the Shawarma Spice Mix.

Combine the blend with the yogurt, lemon juice, garlic, and salt in a huge bowl. Add the chicken and hurl to coat. Cover and refrigerate 2 to 24 hours.

Preheat broiler to 350°F and spread 1 tablespoon of oil within a vast preparing dish.

Scrape off any abundance marinade from the chicken with your hands. Beginning in the focal point of the oiled dish, mastermind the chicken so it covers, and shower the rest of the 1 tablespoon of oil to finish everything. Prepare (revealed) 60 minutes, or until the point when the chicken is completely cooked; cool. (It's done when you cut into the inside and there is no pink.)

Expel the chicken from the skillet and exchange it to an extensive cutting board; cut it meagerly over the grain, at that point move it once again into the dish it was cooked in to douse up the juices (the chicken can be refrigerated along these lines for up to 3 days before proceeding with whatever remains of the formula, or you can proceed following 10 minutes).

Coat the base of an extensive skillet over medium-high warmth with oil. Once hot, include the cut chicken and sauté until fresh and brilliant dark colored (you may need to sauté the chicken in a few bunches so the dish isn't stuffed).

Spread some Garlic Mayonnaise in the focal point of each bit of bread; include some chicken and pickles (and some other vegetables you like) and move it up.

Toast the sandwiches on a dry frying pan or a flat sandwich squeeze with the goal that the bread gets brilliant dark colored and marginally firm.

Fill in as may be, or cut into little adjusts; present with extra Garlic Mayonnaise for plunging.

Join the 1 glass (250 ml) high temp water, salt, and sugar in an extensive estimating container with a pour gush; mix until the point when the salt and sugar are totally disintegrated and after that cool to room temperature.

Disinfect a 1-liter (1.06 qt) canning jug.

Cut the cucumbers into lances by slicing them down the middle the long way, and after that cutting every half longwise into 3 measure up to pieces.

Put 1 clove of garlic in the base of the container, include the cucumber lances, and afterward include the other clove of garlic to finish everything.

Pour in the water/salt/sugar blend, at that point include enough purified water with the goal that the cucumbers are totally secured, leaving around 1 inch (2.5 cm) of free space at the best.

Give the container a chance to sit at room temperature to shape pickles. The pickles are prepared to eat when the cucumber hands khaki green over shading, and they smell faintly of vinegar. This will take around 5 to 7 days in sweltering climate and 15 to 20 days in colder climate.

Once the pickles are prepared to eat, sprinkle in the oil and store refrigerated.

Garlic Mayonnaise 

Pulverize the garlic and salt in a mortar and pestle until the point when it frames a smooth glue.

Whisk together the garlic glue and egg until the point that very much mixed.

Include the oil, drop-by-drop, while speeding (after you've included 1 tablespoon of oil drop-by-drop, you can include the oil somewhat quicker). Ensure the oil you include is completely fused before including any more.

Once you've included ½ glass (125 ml) oil, substitute between step by step including the oil and lemon squeeze and keep blending until completely fused.

Include the chilly water and blend until smooth and rich.