Chicken sawarma is all about the spices and the paper thin cut chicken. If time constraints or just a lack of amibition to go through the process of cutting up chicken breast, marinating it overnight, and then trying to roast the chicken  correctlywould possibly prevent you from trying this amazing recipe, then this could be a great alternative for you to try in a pinch..  We decided to make this dish into meatballs and go from there. The process was quite simple and the great flavors of the dish come out in every bite.

1 lb Chicken, minced
1/2 Lemon, juice only
2 Tbsp Greek yogurt
1/4 tsp Allspice
1/4 tsp Cumin
1/4 tsp Cardamom
1/4 tsp Cinnamon
1/2 tsp Paprika
dash Nutmeg
1/2 tsp Salt
pepper

Pita Bread
Tzatziki Sauce (video on this site)
Lettuce
Onion
Tomato

Add the minced chicken to a large bowl. Squeeze in the lemon, and add the yogurt and spices. Mix everything together until well incorporated. Cover with plastic wrap, and let sit in the firdge for at least an hour (a few hours would be better). With moist hands, take a heaping tablespoon of the chicken mixture and roll into a ball (about the size of the golf ball). Place on a cooking sheet a few inches apart. Place the cooking sheet under the broiler for 10 minutes. Remove and turn the meatballs over and place under the broiler for another 10 minutes. Remove from the oven and let rest under a foil tent for 10 minutes. To build your sandwich – start with fresh ita bread and spread on some tzatziki sauce, add 4 or 5 of your chicken shawarma meatballs, then lettuce, tomato, and onion. This sandwich is bursting with flavor and a healthy dish.  Eat & Enjoy!

Happy Cooking!

~Nikko & Amy

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