1️⃣ Prepare the chicken:

Cut the chicken breasts into medium cubes and remove any fat.

Slice them into thin strips, but not too thin so they don't dry out during cooking.

Pro tip: Place the chicken in the freezer for 1 hour before slicing to make it firmer and easier to cut.

2️⃣ Marinate:

Mix all the marinade ingredients and spices together very well.

Add the chicken and toss until fully coated.

For best flavor, refrigerate for at least 2 hours, or overnight if possible.

3️⃣ Cooking:
🔥 In the oven:

Preheat the oven to 480°F (250°C) and place the empty baking pan inside for 10 minutes to heat up.

Drizzle a little oil in the pan, then spread the marinated chicken evenly.

Top with small pieces of lamb fat for extra flavor.

Bake, stirring occasionally, until the chicken is cooked through and golden brown.

🔥 You can also cook it in an air fryer:

At 480°F (250°C) for 7-10 minutes, stirring occasionally.

🍟 Potatoes:
1️⃣ Cut and parboil the potatoes:
Cut the potatoes into medium-sized fries.
Place them in a pot of water on the stove.
As soon as small bubbles start to form (before a full boil), drain the potatoes and dry them well.

2️⃣ Season and cook:
Toss the potatoes with a pinch of salt, potato seasoning (optional), and a drizzle of olive oil.
Air fry at 355-390°F (180-200°C) for 15 minutes, shaking occasionally.

3️⃣ Secret touch:
While still hot, toss the fries in the juices from the cooked shawarma for extra flavor. 😍

🧄 Healthy Toum (Garlic Sauce):
1️⃣ Mix together:

4 tablespoons Greek yogurt.
6 tablespoons light mayonnaise.
3 cloves garlic, minced.
A pinch of salt.
Stir until smooth and creamy.

1️⃣ Get some tortilla wraps.
2️⃣ Spread a generous layer of toum (garlic sauce) on each.
3️⃣ Add the seasoned fries tossed in shawarma juices.
4️⃣ Top with the cooked shawarma.
5️⃣ Roll up the tortilla tightly and toast in a sandwich press or skillet until crispy and golden.