Chicken shawarma is a popular sandwich in the Middle East. It is basically a wonderful roasted chicken that has been marinated in an amazing yogurt spice mix, wrapped in pita bread with some pickles, fries, and tahini or garlic sauce. The secret to a chicken shawarma sandwich that is as good as — if not better than — your favorite Middle Eastern restaurant is the spice mix.
Mastic is one of the key players in that spice mix; you can find it at Greek or Middle Eastern stores. Buying a little will go a long way because it is used in very small amounts in recipes (it does wonders when added to ice cream or rice pudding).
This particular recipe for chicken shawarma came after a lot of experimenting and trying different recipes. The spice mix and cooking the onions and tomatoes with the chicken in the last five minutes (as opposed to using them raw) makes this sandwich a family favorite after the first bite.
If you want to add a smoky taste to the chicken, a trick I learned from my aunt is to get some tin foil and make it like a little plate. Heat a little piece of coal, and when it starts turning red, put it on the tin foil plate. Next, add a little piece of butter on top of the coal. It will start to smoke. Put the tin foil cup on top of the chicken shawarma in the pot and cover it for five to 10 minutes. The chicken will have a smoky flavor, almost as if it were grilled.