Shawarma b'Markouk (شاورما بالمرقوق) is shawarma wrapped in markouk, the paper-thin mountain bread baked on a domed griddle, and the qualifier names the most extreme bread choice in the family. The angle is thinness. Markouk is the thinnest of the Lebanese breads, almost translucent, with no pocket and very little body, so the wrap is essentially meat and sauce held by the lightest possible skin. That makes the sandwich the most filling-forward version of all: there is almost no bread weight to taste, so the meat, toum, and pickle have to be exactly right because nothing is hiding them.
The build is the standard shawarma sequence executed with a delicate wrapper. Markouk is large and fragile, supple when fresh and shattering when stale, so it is used soft and often very lightly warmed so it does not crack. Toum is spread thin across a section of the sheet, then the shaved meat, chicken or beef and lamb, in a measured line, then pickled turnip or cucumber and vegetables. Because the bread is so thin, the roll is several wraps of the sheet around the filling rather than one fold, which builds a thin laminated skin strong enough to hold without bulk. Fill discipline is everything here: the sheet tears instantly if overstuffed and goes soggy fast if the build is sauce-heavy, so the meat has to be well drained and the sauce applied as a film. A short press on a flat-top crisps the outer layer into something close to a thin shell. A good shawarma b'markouk is a slim, tight roll with a faintly crisp skin and the filling tasting almost unmediated by bread. A sloppy one is torn down the side, a wet collapsing tube where the thin bread dissolved, or a loose roll that never held its shape.
It varies by meat and additions like the rest of the family, but the defining contrast is the bread weight. Next to a thick kmaj pocket the markouk version eats far leaner and more meat-driven; next to a saj wrap it is even thinner and less chewy. The drier, leaner chicken can read as stark in such a minimal wrap and wants confident toum and pickle to round it; the richer beef and lamb work well because their fat compensates for the near-absence of bread, though that fat must be drained or it destroys the thin sheet. The other bread forms each stand as their own articles. What shawarma b'markouk reliably delivers is the most undressed version of the sandwich: spit-roasted meat and sharp sauce in the thinnest skin Lebanese bread offers.