STEP 1: In 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.
STEP 2: Prepare the yogurt sauce for the sandwiches. Open a 7 oz. container of plain greek yogurt and stir in the garlic, dill, and salt. Refrigerate until ready to use.
STEP 3: After marinating the chicken, grill until cooked through (I use a George Foreman, cooked for about 7 minutes).
STEP 4: Prepare the vegetables for the sandwich. Chop, rinse, and drain the lettuce in a colander. Wash and slice the cucumber and tomato.
STEP 5: Build the chicken shawarma 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.
Step By Step Photos
To make the marinade, combine the yogurt, lemon juice, garlic, cinnamon, oregano, salt, nutmeg, and clove. This is a seriously magical mix of herbs and spices. I can't explain it, you just have to try it.
Combine the chicken and marinate, cover (or seal) tightly, and refrigerate for 4-24 hours. My chicken breasts were frozen so I just added the marinade to the freezer bag (after they were thawed, of course) and marinated them in there.
Grill the chicken until cooked through. It may be time for me to upgrade my 10 year old, single-serving sized George Foreman! I need more grilling capacity!
After it's grilled, let it sit for a few minutes to let the juices redistribute and then slice it into strips. Like I said, next time I'll probably slice it *before* marinating to let more of that glorious flavor get in.
To make the yogurt sauce for the sandwich, I just stir some dried dill, minced garlic, and salt into a container of plain greek yogurt.
Honestly, I don't even measure them, I just sprinkle some in, taste it, and add more if needed. I like to let the sauce refrigerate for a while to allow the flavor to soak into the yogurt.
Prepare the veggies for the sandwich. Wash and slice up the cucumber and tomato (and maybe red onion, if you're so inclined). Chop and wash the lettuce, then let it drain in a colander until mostly dry.
Then, just build your sandwich! I have the yogurt sauce on top in the photo but you'll probably want to spread it right on the bread. It will add more moisture there plus it will be easier to eat without getting white yogurt sauce all over your face!
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