شاورما الدجاج

Mix all the spices (black pepper, red pepper, turmeric, cumin, paprika, cinnamon, garlic powder, and onion powder) with yogurt, lemon juice, orange juice, orange zest, and salt. Place the chicken slices in a bowl and cover them with the marinade. It is best to refrigerate and let it marinate for a full night.

Heat a non-stick skillet over high heat and add vegetable oil. Add the chicken slices gradually to the skillet to avoid overcrowding. Fry until the chicken is cooked through and golden brown.

Prepare the shawarma bread and fold it in half. Then, brush it with melted butter.

Place the fried chicken in the bread and sprinkle with pomegranate seeds if desired. Wrap the bread around the filling and grill it in the skillet, pressing down until the bread is toasted and crispy.

Cut the shawarma into halves and serve it on a large plate garnished with vegetables and pomegranate seeds. Enjoy your meal!