Prepare the Shawarma Spice Mix.

Combine the spice mix with the yogurt, lemon juice, garlic, and salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate 2 to 24 hours.

Preheat oven to 350°F and spread 1 tablespoon of oil on the inside of a large baking dish.

Scrape off any excess marinade from the chicken with your hands. Starting in the center of the oiled dish, arrange the chicken so that it overlaps, and drizzle the remaining 1 tablespoon of oil on top. Bake (uncovered) 1 hour, or until the chicken is fully cooked; cool. (It’s done when you cut into the center and there is no pink.)

Remove the chicken from the pan and transfer it to a large cutting board; slice it very thinly across the grain, then transfer it back into the pan it was cooked in to soak up the juices (the chicken can be refrigerated this way for up to 3 days before continuing with the rest of the recipe, or you can continue after 10 minutes).

Coat the bottom of a large skillet over medium-high heat with oil. Once hot, add the sliced chicken and sauté until crispy and golden brown (you may need to sauté the chicken in two or three batches so the pan isn’t overcrowded).

Spread some Garlic Mayonnaise in the center of each piece of bread; add some chicken and pickles (and any other vegetables you like) and roll it up.

Toast the sandwiches on a dry griddle or a flat sandwich press so that the bread gets golden brown and slightly crispy.

Serve as is, or cut into small rounds; serve with additional Garlic Mayonnaise for dipping.

Combine the 1 cup (250 ml) hot water, salt, and sugar in a large measuring cup with a pour spout; stir until the salt and sugar are completely dissolved and then cool to room temperature.

Sterilize a 1-liter (1.06 qt) canning jar.

Cut the cucumbers into spears by cutting them in half lengthwise, and then cutting each half lengthwise into 3 equal pieces.

Put 1 clove of garlic in the bottom of the jar, add the cucumber spears, and then add the other clove of garlic on top.

Pour in the water/salt/sugar mixture, then add enough purified water so that the cucumbers are completely covered, leaving about 1 inch (2.5 cm) of free space at the top.

Let the jar sit at room temperature to form pickles. The pickles are ready to eat when the cucumber turns khaki green in color, and they smell faintly of vinegar. This will take about 5 to 7 days in hot weather and 15 to 20 days in colder weather.

Once the pickles are ready to eat, drizzle in the oil and store refrigerated.

Crush the garlic and salt in a mortar and pestle until it forms a smooth paste.

Whisk together the garlic paste and egg until well blended.

Add the oil, drop-by-drop, while whisking (after you’ve added 1 tablespoon of oil drop-by-drop, you can add the oil a little faster). Make sure the oil you add is fully incorporated before adding any more.

Once you’ve added ½ cup (125 ml) oil, alternate between gradually adding the oil and lemon juice and continue mixing until fully incorporated.

Add the cold water and mix until smooth and creamy.