MARINADE

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1 tsp White peppercorn

1 tsp Ground Coriander

1 tsp Green cardamom

1 tsp Curry powder

1 tsp Chicken bouillon

1 tsp ground Cloves

1 tsp Cinnamon

½ tsp Cumin

½ tsp Ground thyme

½ tsp Oregano

1 tsp Aleppo pepper powder

2.5 Tbsp Salt

Zest and juice of 2 Lemons

Zest and juice of 1 Orange

2 Tbsp Greek Yogurt

1 tsp Vinegar

4 Cloves Garlic

1.5 tbsp chili pepper paste

3-4 lbs Skin on Chicken thighs

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Sandwich

Leafy Lettuce

White bread

Beefsteak Tomato

Salt & Pepper

Toom

Sumac Onions

Thin sliced red onions

Sumac

Lemon juice

Olive oil

Oil

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1. Begin by making the marinade for your chicken thighs. Add all marinade ingredients to a blender and mix until smooth.

2. Remove the skin from your chicken thighs and set aside. Clean the remaining fat off your chicken and slice into ¼ inch thick slices.

3. Once complete add marinade to the chicken and some to the chicken skins. You likely won’t need all the marinade, just enough so the chicken is fully coated but not drowning in marinade.

4. Once chicken and skins are covered and mixed well into the marinade, cover with plastic wrap and refrigerate for at least 24 hours or 2 days for best results.

5. While the chicken marinates, make the sumac onions by combining thin sliced red onions with sumac, lemon juice, salt and olive oil.

6. Once chicken is done marinating, heat a large skillet with a thin layer of oil. Cook chicken in small batches, separating pieces thoroughly to achieve maximum crispiness.

7. While the chicken cooks, crisp the chicken skins by laying flat on a sheet pan and baking at 400F for 20-25 minutes depending on thickness.

8. Assemble sandwich by first toasting 3 slices of bread. On the first slice of bread add a schmear of toom, followed by a leaf of lettuce, generous amounts of shawarma chicken and sumac onions on top.

9. Add the second piece of bread with toom and lettuce again, then top with tomato slices, S&P, followed by the crispy chicken skins.

10. Top with the final piece of bread, add skewers and cut into 4 sections for traditional club sandwich servings.