In a bowl, combine 240 g of lukewarm water, 1 tsp of sugar, and 1 tbsp of instant yeast. Let the mixture stand for 10 minutes to activate the yeast.

In a large mixing bowl, combine 360 g of sieved plain flour, 10 g of salt, and 1 tbsp of olive oil with the yeast mixture. Knead for 5-8 minutes by hand or with an electric mixer. If the dough feels dry, add more water (up to 20g) gradually until it’s smooth and elastic.

Once the dough is smooth, transfer it to a greased bowl, cover with a clean kitchen towel, and let it proof for one hour or until doubled in size.

Divide the dough into 6 equal parts, shape them into balls, and let them proof on a floured surface for an additional 10 minutes.

Roll each ball into a thin circle, then bake on a medium-high heated frying or griddle pan for a couple of minutes on each side.

Prepare the chicken thighs by cutting each thigh into halves. Marinate the meat in a bowl with half the Lebanese spice blend, 1 tbsp extra virgin olive oil, lemon juice, minced garlic, and ginger. Allow the meat to marinate in the refrigerator for at least 2 hours or overnight.

Oven Cooking: Skewer the marinated meat onto metal skewers and place them in a roasting dish. Preheat the oven to 250°C. Grill the skewers for 10-12 minutes, turning once halfway, until the meat is charred and cooked through.

Alternative Cooking Method: If you don’t have an oven or grill, you can cook the chicken in a cast-iron skillet on medium-high heat. Heat 1 tbsp of olive oil in the skillet and cook the chicken pieces in batches until well-charred and cooked through (about 6-8 minutes per side).

Once the meat is fully cooked, remove it from the oven or skillet, take it off the skewers, and shred it with a knife.

Build your shawarma by layering the flatbread with meat juices, salad, shredded chicken, and sauces. For extra flavor, drizzle with tahini sauce or sprinkle sumac. Wrap it up, and for an authentic experience, use paper and tin foil.