Place the chicken breasts in the refrigerator for half an hour until they firm up, then slice them thinly.

In a bowl, mix the sliced chicken with all the spices, oil, and vinegar. Stir the mixture well and let it marinate for at least two hours to absorb all the flavors.

In a wide, preheated pan, cook the chicken in batches, stirring until the chicken's liquid evaporates and it is well cooked.

Let the shawarma cool completely, then cut the bread into long strips. Stuff them with the shawarma and roll them into triangles. Place them in a preheated oven, brush with vegetable oil, sprinkle with raw sesame seeds, and bake for about a minute or until golden brown.

Serve on a large plate, garnished with hummus with tahini, garlic sauce, pickles, cilantro, mint, and radishes. Enjoy! ☺️🌹🌹