Slice the chicken breasts into 5 pieces each and the thighs into 3 pieces each. Place them in a dish.
In a small bowl, whisk together 2tbsp olive oil, 2tbs yogurt, 1/2 tsp garlic powder, ½ tsp red chili powder, 1/2tsp all spice powder,1tsp salt and 1tsp black pepper . Pour the spice marinade over the chicken pieces.
Stir with a spoon till all the chicken pieces are evenly coated in the marinade.
Cover the marinating dish with plastic wrap or lid.Place chicken in the refrigerator and let it marinate at least 4 hour or up to overnight.
Oven Cooking Method
Preheat oven to 400 degrees F. Spray the baking sheet with nonstick cooking oil. Place the chicken pieces on the sheet, evenly spaced.
Place the chicken in the oven. Let it roast for about 15 minutes until cooked through, turning the chicken pieces once with tongs halfway through cooking.
Take chicken out of the oven and let it cool slightly. Use a sharp knife to slice the meat into small, thin pieces.
Pan cooking method after baking
Heat 2 tbsp of oil in a frying pan on the stovetop over medium.
Pour the chicken into the pan and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Season with additional pepper to taste, if desired.
Serving Style
Place the prepared chicken on shawarma bread and put some salad, cucumber pickle, white sauce and red sauce on it fold the shawarma bread and serve. you can wrap it with butter paper.
