8 each Pocketless pitas, lavash flatbreads or flour tortiallas (8 inch)
8 Lettuce leaves
2 tbsps Chopped fresh mint
2 tbsps Lemon juice
4 tsps Shawarma Spice Blend (recipe follows)
1 tsps Salt
2 pounds Boneless skinless chicken thighs or breasts
1 cup Greek yogurt
2 tbsps Tahini
2 tsps Grated lemon peel
Procedure
For the Chicken Shawarma, mix first 5 ingredients (oil, vinegar, lemon juice, Spice Blend and salt) in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 1 hour or longer for extra flavor.
Meanwhile, for the Tahini Yogurt, mix ingredients 7-10 in small bowl until well blended. Cover. Refrigerate until ready to serve.
For the Cucumber Radish Relish, mix ingredients 11-16 (oil, lemon juice, mint, sea salt, garlic powder and pepper) in large bowl. Add cucumber, radishes and green onion; toss to coat well. Cover. Refrigerate until ready to serve.
Remove chicken from marinade. Discard any remaining marinade. Place chicken on foil-lined baking pan.
Roast chicken in preheated 450°F oven 15 to 20 minutes or until cooked through. Slice chicken into thin slices. Serve on pita with lettuce, chopped mint, Tahini Yogurt and Cucumber Radish Relish.
