Chicken Shawarma

Ingredients

• 2 large chicken breasts
• 1/2 cup plain yogurt
• 1 Tbsp garlic, minced
• 1 Tbsp lemon juice
• 1/2 tsp cinnamon
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 7 oz cup plain greek yogurt
• 1/4 tsp garlic, minced
• 1/4 tsp dried dill
• 1/4 tsp salt
• 4 homemade naan, pita or flatbread
• 1/2 head romaine lettuce
• 1 medium cucumber
• 2 medium roma tomatoes

Directions

1. In a small bowl, stir together the plain yogurt, lemon juice, minced garlic, cinnamon, oregano, salt, nutmeg, and clove until you have a smooth marinade. Add the chicken and turn it well so it is fully coated, then cover and refrigerate for 4-24 hours. If you want the seasoning to reach more of the chicken, cut it into strips before adding it to the marinade.
2. Make the yogurt sauce for the sandwiches next. Open the 7 oz. container of plain greek yogurt, then mix in the garlic, dill, and salt. Put it in the refrigerator until you are ready to assemble.
3. Once the chicken has marinated, grill it until it is cooked through. On a George Foreman, this takes about 7 minutes.
4. Get the vegetables ready while everything comes together. Chop the lettuce, rinse it, and let it drain in a colander. Wash the cucumber and tomato, then slice them.
5. Assemble the chicken shawarma sandwiches by spreading the yogurt sauce over the flatbread, then adding the chicken and vegetables on top. Roll each sandwich closed. If it wants to unfurl while you eat, wrap it in foil to hold everything together.