I find this confusing, but not to the point it will keep me from eating it! This dish, other than flavors, has nothing in common with a gyro or real shawarma, but it’s tasty and easier than gyros! Most recipes call for topping this with a tahini sauce, but myself and my family are crazy about the cucumber sauce that usually accompanies gyros, so we top ours with this! Don’t forget the sliced tomatoes, red onions, lettuce, and flatbread!

For the cucumber sauce:

• 6 oz plain greek yogurt
• 1/4 cup cucumber, chopped
• 1/4 tsp salt
• 1 tsp dried dill
• 1 tsp mayo

• 2 pounds boneless, skinless chicken breasts, cut into strips
• 4 tbsp canola oil
• 2 tsp apple cider vinegar
• 1 tsp oregano
• 1 tsp garlic powder
• 1/2 tsp coriander
• 1/2 tsp allspice
• 1/2 tsp cumin
• 1/2 tsp marjoram
• 1/4 tsp cardamon

Prepare the cucumber sauce. Mix all ingredients together in a small bowl, and place in the refrigerator until ready to use.

Next, prepare the chicken. In a mixing bowl, combine all ingredients except for the chicken, and stir until well combined. Place chicken strips in a large ziplock bag, and pour marinade over chicken, seal bag, and refrigerate for at least one hour.

Heat a large skillet over medium heat. Drain off marinade from the chicken, and add it to the skillet. Cook chicken for about 10 minutes, or until strips are firm and juice runs clear. Don’t over cook! Serve chicken over warmed flatbread with the cucumber sauce, and onions, tomato slices, and shredded lettuce. Roll up and eat like a taco! Enjoy!