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Combine olive oil, lemon juice, yogurt, minced garlic, shawarma spices, and chicken in a marinade and let it marinate for several hours.
Cook the chicken on a vertical spit or on bamboo skewers in the oven until it reaches an internal temperature of 165°F.
Slice the cooked chicken into strips.
Make soft and chewy naan dough, stretch it out thin, and cook it on an upside down heated pan.
Make fresh homemade garlic sauce (tum) to serve with the shawarma.
Assemble the shawarma with the chicken, naan, garlic sauce, pickles, pomegranate molasses, and cabbage slaw.
Brush the assembled shawarma with the leftover chicken juices, sprinkle with sumac, and toast in a hot pan until crispy.