Israeli shawarma

Cut the chicken into strips, marinate with sauce and spices, fry until golden brown, and chop the cooked meat finely.

Spread a thin layer of sauce on the pita bread, then add thinly sliced semi-circular tomatoes, red onion in half rings, thinly sliced pickles, and coarsely chopped fried chicken fillet.

Add shawarma sauce on top. Wrap it in a roll. Heat on all four sides for 3 minutes on the grill until a golden crust forms.

Serve in lavash, pita, or tandoor bread.