Wash the chicken cutlets with flour, salt, and lemon juice. Rinse well, drain, and cut into pieces. Prepare the marinade by mixing the yogurt, lemon juice, vinegar, garlic, and spices. Add the chicken pieces to the marinade, mix well, and refrigerate for 2 hours.

Prepare a large baking sheet and add 2 tablespoons of oil. Add the marinated chicken pieces in batches so they don't release too much liquid and can brown nicely. Once cooked, the shawarma is ready. Place the chicken on shawarma bread, add ketchup, garlic sauce, French fries, and mozzarella cheese. Roll up the sandwich and place it on a baking sheet to brown.

To make the garlic sauce, dissolve the cornstarch in 1 cup of cold water. Cook over heat until thickened, then let it cool completely. In a blender, add the cornstarch mixture, garlic, salt, and a pinch of black pepper. Blend, then slowly drizzle in the oil until the sauce reaches the desired consistency.