•    Soak wooden skewers in water the night before. Cut 1 package of Banvit chicken fillet into cubes and split in half.
•    For the first marinade, mix 1 tablespoon of tomato paste, 1 tablespoon of pepper paste, 1 teaspoon of red pepper flakes, half a teaspoon of black pepper, 2 teaspoons of cumin, 3 cloves of garlic, 1 teaspoon of oregano, 4 tablespoons of milk, and 2 tablespoons of olive oil in a bowl. Add half a package of Banvit chicken fillet to the mixture and mix well. Cover the mixture and let it rest in the refrigerator for 1 night.
•    For the second marinade, mix 2 tablespoons of sugar, 5 tablespoons of soy sauce, 2 cloves of garlic, 1 teaspoon of red pepper flakes, and 4 tablespoons of olive oil in a separate bowl. Add the remaining fillets to this mixture, cover, and let it rest in the refrigerator for 1 night.
•    Skewer the marinated fillet pieces and cook them on the grill or in a cast iron skillet, turning carefully for 15 minutes.
•    For the salad, mix 2 handfuls of finely chopped cabbage, 1 grated carrot, 2 handfuls of roasted peanuts, 2 stalks of green onion, 1 tablespoon of olive oil, half a tablespoon of vinegar, and a pinch of salt in a bowl.
•    For serving, place the pressed lavash with the cooked chicken on the plate, add the prepared salad and garlic mint yogurt alongside. Add the tender skewers on top of the lavash. If desired, you can create a richer presentation by adding peppers and tomatoes. Enjoy your meal.