My Shawarma Djej is a total crowd-pleaser that kids and adults alike can’t get enough of. Super-succulent chicken, thanks to a spiced yogurt marinade, is very thinly sliced, tucked into warm pita, then topped with fresh and pickled vegetables, herbs, and Toum, my go-to tangy garlic sauce. If you prefer chicken breasts to thighs, feel free to use them, or do a combination of both.
For an extra kid-friendly lunch or dinner, fry up some of my thick-cut Batata Maqlieh (Twice-Fried French Fries) and serve with extra Toum. Taco night, who? 
MAKES 6 SERVINGS
CHICKEN
2 cups Laban or plain full-fat Greek yogurt
¾ cup extra-virgin olive oil
¼ cup white vinegar
⅓ cup freshly squeezed lemon juice
6 garlic cloves, finely minced
3 small shallots, finely minced
1 small yellow onion, finely minced
1 teaspoon sea salt
½ teaspoon ground white pepper
¼ teaspoon ground cardamom
¼ teapoon ground ginger
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon garlic powder
2 pounds boneless, skinless chicken thighs, each sliced into three 1-inch strips
TOPPINGS
3 vine-ripened tomatoes, thinly sliced
1 large white onion, thinly sliced
3 Persian cucumbers, thinly sliced into matchsticks
6 red radishes, thinly sliced into matchsticks
6 pickled turnips (Kabis Lefet), thinly sliced into matchsticks
6 pickled cucumbers (Kabis Khayer), thinly sliced into matchsticks
3 scallions, ends trimmed, green and white parts thinly sliced
1 small bunch fresh flat-leaf parsley leaves, coarsely chopped
Toum Sauce (here)
6 small pita pockets warm, for serving
In a large mixing bowl, whisk the yogurt with ½ cup of the olive oil, the vinegar, and lemon juice. Add the minced garlic, shallots, onions, salt, white pepper, and spices and whisk again so that all the ingredients are well incorporated. Place the chicken strips into the marinade, submerging them entirely, and tossing to coat. Tightly cover the bowl with plastic wrap and refrigerate the chicken for at least 4 to 6 hours, or overnight.
When you are ready to cook the chicken, remove it from the refrigerator. Preheat the oven to 425°F.
Brush a large baking sheet with 2 tablespoons of the olive oil. Place the chicken strips on the baking sheet in an even layer, allowing any excess marinade to drip off. Discard the marinade. Place the baking sheet on the center rack of the preheated oven, and roast the chicken strips for 25 to 30 minutes, turning them over halfway through the roasting time, until they are completely cooked and golden brown.
Remove the chicken from the oven. Pour the remaining 2 tablespoons olive oil into a large sauté pan or cast-iron skillet and place over high heat. Once the oil begins to sizzle, add the roasted chicken strips, working in batches to avoid overcrowding the pan, and toss in the oil until they become crunchy and curl up slightly on the ends.
Immediately transfer the chicken strips to a large plate or serving platter, and cover with aluminum foil to keep hot.
Place the pita pockets in the still-warm (but turned off) oven to warm and soften for 2 to 3 minutes, then cover with foil to keep warm. Arrange all the fresh and pickled vegetables and herbs on the large serving platter, alongside a bowl of the Toum Sauce. Transfer the chicken strips to a serving dish, and serve making sandwiches as below.
How to Create a Chicken Shawarma Sandwich!
Place one warm, small pita pocket bread on a plate. Spread the Chicken Shawarma strips straight across the edge of the bread that is closest to you. Layer the freshly sliced vegetables, pickles, and herbs over the chicken strips and top with the Toum Sauce. Roll the pita bread over once to completely enclose the toppings, bring in the sides of the bread, then tightly roll the rest of the pita to create a wrapped sandwich. You can wrap a thick napkin or paper towel around the bottom half of the chicken wrap to keep it together.
Note You can also slice the warm pita pocket bread in half, and split it open using your fingertips. Simply stuff the chicken strips, tasty toppings, and sauce inside.