Chicken Shwarma

We tried to fix a chicken shawarma like we had at Aladdin's restaurant.
This will do when we can't get there. Served with Humus and saffron rice its pretty darn close. Now we just have to duplicate their mint tea. That's what we forgot this time.
2 Tablespoons finely chopped fresh parsley
1/2 tablespoon salt
1/2 crushed red pepper
1/4 teaspoon ground ginger
1/4 teaspoon cumin
1/8 teaspoon coriander
(Now just a note here on the spices. We bought the prepared spice called Ras El Hanout at the grocery store at Aladdin's and used that instead of the above.)
1 Tablespoons Greek yogurt
2 cloves garlic minced
1 lb skinless and boneless chicken breast halves thinly sliced.
2 Tablespoons extra virgin olive oil

Combine first 6 ingredients (or Ras El Hanout)in a large bowl; stir in 1 Tablespoon juice.yogurt and 2 cloves garlic. Add chicken and toss to coat. We let this marinate in the fridge over night but you might be able to get away with one hour.
Heat oil over med high heat add chicken and mixture to pan and saute for about 6 minutes until done stirring frequently. Add over rice.