Peel the potatoes, cut them into sticks, rinse well, and soak in water with salt and vinegar for 10 minutes. Then fry them in batches in oil. Save the leftover frying oil for later use.

Remove the skin from the chicken. Take the breast and thighs, wash them well, and cut into thin strips about the size of a small finger.

Place the chicken in a bowl. Add all the ingredients and 2 tablespoons of oil. Let it marinate for 10 minutes.

Heat the reserved potato frying oil in a skillet over medium heat. Once hot, add a portion of the chicken, spreading it out in the pan. Let it cook without stirring until browned on the bottom, then flip. Repeat in batches until all the chicken is cooked.

Serve the shawarma and fried potatoes on a platter with lemon wedges and chili sauce.

You can also serve it with pickles, sliced bell peppers, and tomatoes if desired.

Garlic sauce (toum) or tahini sauce can be served on the side.

This recipe can also be served as a sandwich.