Slice the chicken into long strips and set aside.

Meanwhile, prepare the marinade sauce. Mix the yogurt, olive oil, finely crushed garlic, ground red pepper, and all the spices. Cut the lemon, squeeze some juice into the marinade, and add the lemon peel as well. Add the orange juice and salt.

The next day, heat a large skillet and cook the chicken, stirring gently until lightly browned.

If available, use tortilla bread for wrapping. Spread garlic sauce, add French fries and pickles, then roll the shawarma into sandwiches. Toast them in an electric grill or on a skillet over the stove.

Serve with soda. Enjoy!