For the best result, use fresh Taryah chicken fillet straight from the pack — slice it to an even thickness so it absorbs the marinade and cooks evenly without drying out.
Slice the chicken fillet into thin, even strips for quick, even cooking.
In a bowl, mix the oil, spices, garlic, lemon juice and salt. Add the chicken and toss until fully coated.
Let it marinate for just 10 minutes (or overnight in the fridge for deeper flavour).
Heat a pan or grill over medium-high heat until hot.
Add the chicken strips without crowding the pan, and cook 3–4 minutes per side until golden and fully cooked.
Serve hot in Arabic bread with pickles and your favourite sauce.
