Chicken:

1. Add the white pepper, coriander, green cardamom, curry powder, chicken bouillon, cloves, cumin, cinnamon, thyme, oregano, Aleppo pepper powder, nutmeg, and salt to a small bowl then whisk to combine. 
2. To the base of a blender, add the lemon zest, lemon juice, orange zest, orange juice, Shatta, yogurt, white vinegar, garlic, and the spice mixture. Blend on high until as smooth as possible.
3. Remove the skin from your chicken thighs and place in a separate bowl. Clean any excess fat off of the chicken thighs then slice them into ¼” (.6cm) thick strips. Add your sliced chicken to a large mixing bowl then pour over about ¾ of your marinade, using the remaining ¼ of the marinade for the chicken skins. Cover and let marinate for a minimum of 24 hours, ideally 48. 
4. For the chicken skin, lay them out on a paper towel lined baking sheet then cover with another layer of paper towels. Press firmly to remove as much moisture as possible. To crisp them up, there are 2 methods. One: place as many as you can in a large cold frying pan without overcrowding, weigh them down with a chef press (or another frying pan), and heat over medium, flipping occasionally, until browned and crispy, about 10-15 minutes. Repeat with the rest of your chicken skins. Two: line a sheet pan with parchment paper, spray generously with cooking spray, lay down your chicken skins as flat as possible, spray with more cooking spray, cover with another sheet of parchment paper, compress with another sheet tray, and finally place in a 370°F (188°C) oven for about 30 minutes, or until golden and crispy.
5. For the chicken, heat a large cast iron frying pan over medium high until hot. Add just enough beef tallow to evenly coat the bottom of the pan. Lay in your chicken in a single layer making sure none of the pieces are touching. Sear for 1-2 minutes, flip, and cook for an additional 1-2 minutes, or until cooked through. Remove to a sheet tray, tent with foil, and repeat with the rest of your chicken. Reserve the pan drippings for later use.

Creamy Garlic Sauce:

1. Add the egg whites and garlic to a blender and process on high just until no chunks of garlic remain, about 1-2 minutes depending on your equipment. 
2. Transfer this mixture to a food processor, then add the salt and lemon juice. Turn on your food processor and begin slowly but steadily streaming in the neutral oil until it reaches a thick, but fluffy consistency. The amount of oil used will vary slightly depending on the moisture of the egg whites. Transfer to an airtight container and refrigerate until ready to use.

Assembly:

1. Lay down a piece of saj with the top facing away from you. Spread a generous amount of the garlic sauce across the lower ⅓ of the bread followed by a smear of Shatta. Drizzle with pomegranate molasses, evenly layer pickles across the sauces, top with a heaping pile of chicken, and lastly crumble over a few large chunks of the chicken skin. 
2. Bring the bottom of the saj up and over the ingredients then tightly roll everything together all the way to the top of the bread. Optionally, dip the top of the shawarma in the reserved pan drippings from the cooking process then press the upper third onto a vertical rotisserie to create some nice grill marks. 
3. In a large frying pan over medium heat, add enough beef tallow to coat the bottom then  sear the shawarma seam side down until golden brown, about 1-2 minutes. Flip and repeat with the other side. Wrap the shawarma in deli paper to hold everything together. 
4. Top with a dollop of garlic sauce, a sliver of chicken skin, and a light drizzle of pomegranate molasses. Repeat with the remaining ingredients. Serve and enjoy!

* Notes:

• If you cannot find saj or shrak, you can substitute with a high quality pita. Do not use a flour tortilla.