Slice the beef steak lengthwise into thin strips like shawarma and season with shawarma spice mix.

Slice the chicken lengthwise into thin shawarma strips and season with chicken shawarma spice mix.

Cut the potatoes for frying and sprinkle with salt.

Slice the pickles and prepare all the fillings together.

In a skillet, sauté the chicken in a little clarified butter. In another skillet, sauté the beef in a little clarified butter. Once cooked, remove from heat and let cool.

Fry the potatoes and place them on a plate to cool so you can wrap them in the sandwich.

Heat a sandwich press or skillet. Open a pita bread, spread a tablespoon of garlic sauce and pomegranate molasses inside, then add shawarma meat, potatoes, and sliced pickles. Roll it up. Brush the outside of the sandwich with the leftover juices from the chicken or beef in the skillet—just a light brush, don’t soak it or it will fall apart.

Toast the sandwich until golden. For extra crunch, you can add another piece of pita bread on top before toasting.

Enjoy! This is very easy, tastier, and more reliable than takeout.