Step 1: Prepare the Chicken

• In a large mixing bowl, whisk together 3 tbsp olive oil, 2 tbsp tomato paste, 2 tbsp lemon juice, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cumin powder, 1 tsp red chili powder, 1 tsp turmeric powder, salt, and black pepper.
• Add the chicken thigh strips to the marinade and coat thoroughly. Let the chicken marinate for at least 30 minutes in the refrigerator. For even more flavor, marinate it overnight if possible.

Step 2: Cook the Chicken

• Heat a large pan or skillet over medium-high heat and add a drizzle of olive oil.
• Once the oil is hot, add the marinated chicken strips to the pan in batches, making sure not to overcrowd the pan.
• Cook the chicken for about 6-8 minutes, turning occasionally until fully cooked and slightly charred around the edges. The chicken should be golden and crispy on the outside but tender and juicy inside.
• Set the cooked chicken aside and cover to keep warm.

Step 3: Make the Garlic Mayonnaise

• In a small bowl, combine 1 cup of mayonnaise, 5 minced garlic cloves, 1 tbsp chopped parsley, a pinch of salt, and the juice of half a lemon.
• Stir well to mix the ingredients thoroughly. Adjust the seasoning to taste.
• Set the garlic mayo aside until ready to use.

Step 4: Prepare the Sumac Onions

• After washing the thinly sliced red onion in vinegar and salt water, rinse them well and drain.
• In a mixing bowl, combine the onions with 1 tbsp sumac, 2 tbsp lemon juice, and the chopped parsley.
• Toss everything together and let the flavors marinate while you prepare the rest of the ingredients.

Step 5: Assemble the Shawarma

• Warm the pita bread in a pan or on a skillet for about 1-2 minutes on each side until soft and pliable.
• Lay the warm pita on a flat surface and start by spreading a generous amount of the garlic mayonnaise.
• Layer the shawarma with cooked chicken, sliced cucumbers, sliced tomatoes, and pickled cucumbers (if using).
• Add some of the sumac onions for a fresh, tangy crunch.
• Drizzle harissa sauce over the filling for a spicy kick. Adjust the amount depending on your spice preference.
• Optionally, add a few French fries inside the wrap for an authentic shawarma experience.
• Fold the pita bread over the fillings, tucking in the sides, and roll into a wrap.
• For extra crispness, you can place the shawarma wrap back on the skillet for about 2-3 minutes per side, pressing lightly to toast the bread.