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Combine lemon juice, olive oil, yogurt, Turkish hot pepper paste, minced garlic and spices to make the marinade
Mix chicken thighs and chicken breast together
Line the chicken on bamboo skewers
Bake the skewered chicken in the oven covered for about 30 minutes
Broil or use a blowtorch to add smoky flavor to the chicken
Slice the chicken thin and add it back into the chicken juices
Combine tahini and mayo to make the garlic sauce
Mix vegetable oil, pomegranate molasses, magzatta salt and Turkish hot pepper paste for the crispy coating
Layer pickles, juicy chicken and pomegranate molasses over fresh pita bread
Place the assembled shawarma in a pan on medium heat to toast
Allow oil to drip to the bottom for a deep fried effect
Wrap the shawarma and serve