Place your chicken breast in a very large bowl or pot containing the water solution of cold water, vinegar, salt, and lemon juice. Leave the chicken in this solution for an hour. After that, rinse and clean the chicken really well. Cut off any excess inedible fat as well. After that, cut into the breast on a bias until you have a large tender-like piece. Continue to do this until you reach the end. Once you can't cut on a bias anymore near the end, just slice that piece into thin strips. Continue to slice the rest of the large pieces into thin strips. Place them in a large colander as you go. Do this until you have cut up all eight chicken breasts into thin strips. Place the colander under running cold water and rinse well for two minutes to further clean the chicken. Let the chicken drain over a large bowl for five minutes so any excess water will drip off. 

After your chicken is done draining, you can move on to the next step.  Place the chicken into a very large bowl. Add in the chicken shawarma spice blend (we recommend purchasing a pre-made blend, but if you can't get it, combine the spice blend ingredients above and use that as your blend), vinegar, olive oil, salt, and black pepper. 

Mix thoroughly to combine. Be careful not to be too rough with it or the chicken can become stringy. Cover the bowl with plastic wrap and place it in the fridge overnight ideally or at minimum for 2-3 hours.

Pour olive oil into the bottom of a large pot over high heat. Pour in the chicken shawarma, excess juices and all. Cook for about five minutes over high heat. Stir occasionally. After five minutes or so, place a lid over the pot and continue to cook over medium-low heat for 10-15 minutes or until the juices simmer and the chicken appears opaque. Taste to ensure doneness. If the chicken needs more time, continue to cook for another 3-5 minutes, and taste again. The chicken should be juicy, moist, flavorful, and tender. Stir occasionally while you cook, but don't overdo it as this can cause the chicken to break up and become stringy. 

The shawarma is now finished! You can serve as-is with a side of rice, however, we're going to be making a sandwich. Slice some white onion, iceberg lettuce, tomatoes, and Lebanese-style pickles. 

Set-up your station. Sliced veggies, pita bread, and garlic sauce.

Assemble your sandwich as you please and grill. Here's a secret, we slather some garlic sauce and add a pinch of salt to the outside of the pita before grilling just to add a bit of flavor to the pita bread. Grill and enjoy warm!