Heat 2 tablespoons of oil in a skillet over medium heat. Add the sliced onion, tomato, and bell pepper (or hot pepper if you prefer), and sauté until they soften.

Add the thinly sliced chicken breast cutlets and stir well until the color changes. Season with salt, black pepper, mixed spices, paprika, and 2 tablespoons of vinegar. Stir and let the chicken release its juices and absorb the flavors, then sauté until lightly browned.

Finally, add 1 tablespoon of finely chopped parsley, give it a quick stir, and remove from heat. Your chicken shawarma is ready! Serve in sandwiches with tahini sauce or alongside pasta, as you like.