Pro level chicken shawarma sandwich

Mix the yoghurt with the minced garlic, the lemon juice, the white vinegar, the tomato paste and the shawarma spice mix.

Massage the marinade into the chicken thighs by hand and leave them at least half an hour, longer if possible.

For the toum, put the cornstarch in a pot and whisk the milk in slowly, a little at a time, until no lumps remain, then add the rest.

Cook over medium two to three minutes, whisking constantly so it does not burn, until the starch activates and thickens to a glue, then cool it in the fridge.

Blend the garlic with a little salt and some milk or water as fine as possible, to a garlic milkshake.

Break the cooled starch into small chunks and pour the garlic milk onto it a little at a time. It turns into a thick creamy sauce and then thins to a mayo-like texture.

Stream in vegetable oil slowly to emulsify and lighten it, then add citric acid or lemon juice, which reacts with the oil and thickens the sauce into a dip.

For the harissa mayo, stir the harissa into the mayo with the salt, taste, add more harissa to two tablespoons in total, add the cayenne, then the white vinegar and lemon juice.

Bake the frozen fries in the oven until crispy and golden.

Line an oven tray with baking paper and set a wire rack on it. Scrape most of the excess marinade off the thighs and lay them flat on the rack, so they char instead of poaching in their own juices, then spread a little marinade back on any bare pieces.

Under a broiler set to high, a couple of inches from the element: six minutes, flip, six minutes, flip, five minutes until charred, flip, five minutes more.

Chop the chicken up. Do not hold it warm in the oven; that dries it out.

Spread toum down the middle of the pita, lay on the shawarma, then the cucumber pickles, pink turnip and lettuce, a good coating of harissa mayo and the fries, and wrap.