To marinate, combine the chicken with the spices, lemon juice, olive oil, garlic paste, and yogurt. Chill it for at least two to three hours.
In the kitchen: Cook the chicken in a skillet or on a grill until it is well cooked and has a golden brown color.
Roll out: Get the shawarma bread just warmed up, and then top it with garlic sauce or tahini. Top with sliced chicken and salad.
Fresh shawarma is best served by rolling it before serving.
