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Marinade the chicken: In a bowl, combine chicken with salt, black pepper, red chili powder, smoked, paprika, garlic powder, cumin, coriander, turmeric, onion powder. Add lemon juice, toom garlic dip, red pepper paste, tomato paste, oil. Mix well until the chicken is fully coated. Cover and marinate for at least 2 hours, or overnight.
For the glaze : Mix oil, red pepper paste, sumac, salt, and pomegranate molasses in a small bowl. Set aside.
For Sumac Onions: Combine sliced onion, lemon juice, sumac, parsley, salt, and oil. Toss well and set aside.
Heat oil In skillet over medium high heat. Add the marinated chicken and cook in batches for about 8–10 minutes until fully cooked and slightly charred.
Assemble the Shawarma: Take the pita wrap. Spread toom garlic sauce, add chicken, fries, sumac onions, fries and diced tomatoes.
Roll the pita tightly into a wrap. Toast it in a skillet for 1–2 minutes on each side. Then, coat the wrap with shawarma glaze and cook until it’s golden and crispy.
Serve warm with more toom garlic sauce and fries.