Slice the chicken thighs into very thin strips.
In a blender, combine the garlic cloves, hot pepper or tomato paste, yogurt, white vinegar or lemon juice, olive oil, and the shawarma spices (cumin, coriander, allspice, smoked paprika, cardamom, clove, MSG, ginger, cayenne pepper, and salt). Blend until smooth.
Pour the blended marinade over the sliced chicken thighs and mix well. Cover and let marinate, ideally overnight.
To make the red sauce, heat 1/4 cup oil in a small pan. Add the tomato paste, 1 tsp cayenne pepper, ketchup, water, and salt to taste. Mix into a smooth paste.
Place an empty sheet tray in the oven on a high broil for 10-15 minutes. Carefully remove the hot tray, add the beef tallow, and spread the marinated chicken into an even, thin layer. Return to the oven and broil on high.
Transfer the cooked chicken to a pan. To give it a smoky flavor, place a small piece of aluminum foil with a little oil in the center of the chicken. Carefully place a lit piece of natural charcoal into the oil and immediately cover with a lid to trap the smoke.
To assemble, carefully split open a large pita bread to use the inside. Spread a layer of toum, add a generous amount of the cooked chicken, and top with thinly sliced pickles and a drizzle of pomegranate molasses. Fold in the sides and roll it up tightly.
Place the assembled wraps seam-side down on a sheet tray coated with a bit of pan drippings. Brush the wraps generously with the prepared red sauce and toast them until crispy.
Cook it hands-free.
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