Chicken Shawarma Recipe

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  0.5 cup Greek Yogurt (Nonfat)
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  1 tbsp Lemon Juice, Fresh
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  0.5 tsp Cinnamon, Ground
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  0.5 tsp Oregano, Dried
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  0.5 tsp 1/2 tsp salt ($0.02)
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  0.3 tsp Nutmeg, Ground
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  0.3 tsp Cloves, Ground
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  1.3 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.3 tsp Garlic
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  0.3 tsp 1/4 tsp dried dill ($0.02)
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  0.3 tsp 1/4 tsp salt ($0.02)
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  1 Lettuce, Romaine(313g)
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  1 Cucumber(201g)
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  2 Tomato(246g)
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  0 Yellow Onion(28g)
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  4 Bread, Naan(360g)

Instructions

1. 1Combine the nonfat Greek yogurt, lemon juice, fresh garlic, ground cinnamon, dried oregano, ground nutmeg, and ground cloves in a small bowl. Add the chicken breast, coat thoroughly, cover, and refrigerate for 4–24 hours.
2. 2While the chicken marinates, prepare the yogurt sauce by mixing the nonfat Greek yogurt with fresh garlic, dried dill, and salt in a separate bowl. Refrigerate until ready to use.
3. 3Remove the chicken from the marinade and place it in a large skillet over medium-high heat. Cook 6–8 minutes per side, flipping once, until the internal temperature reaches 165°F and the exterior is golden brown with slight char.
4. 4Transfer the cooked chicken to a cutting board and let rest 3–5 minutes, then slice into strips.
5. 5While the chicken rests, wash and chop the romaine lettuce, slice the cucumber and tomato into bite-sized pieces, and thinly slice the onion.
6. 6Warm the naan bread in the same skillet over medium heat for 1–2 minutes per side until pliable and lightly toasted.
7. 7Spread the yogurt sauce on each warm naan, top with chicken strips, lettuce, cucumber, tomato, and onion, then roll closed.
8. 8Divide the assembled sandwiches evenly into 4 airtight containers while warm. Wrap each sandwich in foil if desired to maintain closure during storage.