In a large bowl, whisk together yoghurt, olive oil, lemon juice, and crushed garlic. Stir in all the spices until a smooth paste forms. This blend of warm, aromatic spices defines the authentic Lebanese shawarma flavour.

Add the sliced meat to the marinade, coating each piece thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavours to penetrate deeply. Proper marination is key for tenderness and rich taste.

Preheat your oven to 220°C (200°C fan). If using a rotisserie attachment, preheat according to instructions. For an oven method, line a baking tray with foil and place a wire rack on top for even heat circulation.

Spread the marinated meat on the rack in a single layer. Roast for 25 to 30 minutes, turning once midway through, until the edges are slightly crisp and caramelised. For an authentic smoky touch, grill over charcoal for a few minutes after roasting.

Allow the cooked meat to rest for 5 minutes before slicing. This helps retain the juices and makes the texture more succulent. Keep warm while preparing the sauce and bread.

In a food processor, blend garlic and salt until finely minced. With the motor running, slowly drizzle in the oil, alternating with lemon juice and ice water, until the sauce becomes creamy and thick. Adjust salt to taste.

Heat the flatbreads or pitas briefly in a dry pan or oven until soft and pliable. This step prevents tearing during wrapping and enhances flavour.

Spread a generous layer of garlic sauce over each bread. Add slices of shawarma meat, followed by pickles, tomatoes, and lettuce if using. Roll tightly from one side, tucking in the ends to form a neat wrap.

For extra texture, briefly toast the wrapped shawarma in a hot dry pan for 1 minute on each side until lightly golden. This step helps seal the wrap and adds a slight crunch.

Cut the shawarma in half and serve immediately with extra toum or a side of chips. The combination of juicy meat, creamy garlic, and tangy pickles captures the heart of Lebanese cuisine.