Chicken Shawarma

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.
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.
3. After marinating the chicken, grill until thoroughly cooked.
4. Prepare the vegetables for the sandwich. Chop, rinse, and drain the lettuce in a colander. Wash and slice the cucumber and tomato.
5. Build the chicken shawarma sandwiches. Spread the yogurt sauce on one flatbread, then top
it with the chicken, cucumbers, and tomatoes. Roll the sandwich closed. You can wrap the sandwich in
foil to help it stay closed as you eat. Repeat for each piece of flatbread.
Recipe Note: Greek yogurt can be substituted for plain yogurt.