Chicken Shawarma Recipe

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  Greek Yogurt (Nonfat)(120g)
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  Lemon Juice, Fresh(15g)
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  Garlic(15g)
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  Cinnamon, Ground(3g)
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  Oregano, Dried(3g)
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  1/2 tsp salt ($0.02)
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  Nutmeg, Ground(1g)
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  Cloves, Ground(1g)
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  Chicken Breast, Boneless Skinless(567g)

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

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  Greek Yogurt (Nonfat)(198g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Garlic(1g)
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  1/4 tsp dried dill ($0.02)
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  1/4 tsp salt ($0.02)
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  Lettuce, Romaine
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  Cucumber
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  Tomato
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  Yellow Onion
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  Bread, Naan

Instructions

1. 1In a small bowl, combine the ingredients for the marinade (yogurt, lemon juice, garlic, cinnamon, oregano, salt, nutmeg, and clove). Add chicken to the marinade, coat well, cover and refrigerate for 4-24 hours. If desired, slice the chicken into strips before marinating to maximize the flavor.
2. 2Prepare the yogurt sauce for the sandwiches. Combine the plain Greek yogurt with the garlic, dill, and salt. Refrigerate until ready to use.
3. 3After marinating the chicken, grill until cooked through (I use an indoor tabletop grill; the total amount of time it'll take to cook will vary from grill to grill). Don't forget to flip your chicken over if your grill doesn't have a lid that cooks evenly from both sides (like a George Foreman grill).***
4. 4After it's grilled, let it sit for a few minutes to let the juices redistribute and then slice it into strips (if not already sliced).
5. 5Prepare the vegetables for the sandwich. Chop, rinse, and drain the lettuce in a colander. Wash and slice the cucumber and tomato. Slice the red onion.
6. 6Build the sandwiches. Spread the yogurt sauce on your flat bread, top with the chicken and vegetables. Roll the sandwich closed. You can wrap the sandwich in foil to help it stay closed as you eat.