Chicken Shawarma
Ingredients
Chicken Marinade
  • 2 large chicken breasts
  • 2 tablespoons lemon juice
  • ¼ cup olive oil
  • 2 tablespoons minced garlic
  • 1 teaspoon sea salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground oregano
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
Yogurt Dill Sauce
  • ½ cup plain Greek yogurt
  • 2 teaspoons minced garlic
  • 2 teaspoons Tahini optional
  • 1 tablespoon dill weed
To serve
  • 4 pieces of Naan or pita
  • 3-4 leaves of Romaine lettuce rough chopped
  • 2 Roma tomatoes diced
  • 1 cucumber diced
  • ½ red onion diced fine
  • ½ cup diced Kalamata or green olives
  • Crumbled Feta
Instructions
  1. Combine chicken breasts, lemon juice, olive oil, garlic, salt, cinnamon, oregano, nutmeg, and cloves in a large glass bowl. Refrigerate for between 4 and 24 hours, turning occasionally.
  2. Remove marinated chicken from refrigerator about 20 minutes prior to cooking.
  3. Preheat grill.
  4. Grill chicken until internal temperature is 160 degrees. Remove from grill and allow to rest for 5-10 minutes before slicing thinly.
  5. While chicken is grilling combine yogurt, garlic, tahini, and dill in a small bowl. Cover and refrigerate until time to serve.
  6. Prepare the vegetables for topping.
  7. Top the Naan or pita with sliced chicken, yogurt dill sauce, and top as desired.