Slice the chicken thighs into thin strips, about ¼ of an inch thick. Add the sliced chicken to a large bowl.

In a food processor or blender add the garlic, hot pepper paste, yogurt, lemon juice, oregano, parsley, rosemary, ground ginger, cumin, paprika, salt, black pepper and olive oil. Blend until nice and smooth then pour over the chicken and mix to coat all the chicken in the marinade. Let sit for at least 30 minutes and up to 24 hours.

To make the sauce: Add the tomato paste, hot pepper paste, cumin, oregano, salt to a pot or saucepan and set over medium heat. Toast the spices and tomato paste, stirring constantly for about 1-2 minutes, then pour in the water and bring to a simmer. Let simmer for 5 minutes to concentrate the flavors then remove from the heat and set aside.

Preheat your broiler on high. Spread the ghee or tallow all over a large sheet tray and then spread the marinated chicken out into one even layer. Broil for 5-8 minutes until the chicken begins to brown and char slightly, turn all the chicken to broil the other side and continue broiling for about 5-6 minutes until all the chicken is nicely charred.

Remove the pan from the broiler and transfer the chicken to a large shallow pan or heat proof dish.

Fill a small bowl with oil and set it in the center of the cooked chicken. Drop in a hot coal to create smoke then over the pot or dish and allow the chicken to smoke for 4-5 minutes. Discard the oil and coal and set the chicken aside.

Dip a large pita bread into the pan you cooked the chicken in to absorb any of the drippings. Spread toum and hot pepper sauce onto the pita, pile on as much chicken as you like, spoon over some of the tomato sauce then top with sliced pickles. Roll up the shawarma and set aside.

Heat a large pan over medium high and add in more of the tomato sauce, then add the rolled up shawarma and let toast in the tomato sauce on both sides. Serve with more toum and enjoy.