• Add all marinade ingredients to a large bowl along with the chicken chunks, and stir till well combined and chicken pieces are well coated. Cover, refrigerate and let marinate for at least 1 hour, up to 12 hours
  2 lbs Boneless skinless chicken breasts, ½ cup Nonfat plain Greek yogurt, ½ cup Mayonnaise, 6 Garlic cloves, 3 tablespoon Lemon juice, 3 tablespoon Vegetable oil, 2 tablespoon Tomato paste concentrate, 2 teaspoon Kosher salt, 1 tablespoon Ground coriander, 1 teaspoon Turmeric, 1 teaspoon Ground cumin, ¼ teaspoon Cayenne
• When chicken is done marinating, remove from the marinade and shake off excess marinade. Lace chunks of chicken on a skewer, packing together closely, and sprinkle with salt. Set on a platter and repeat skewering the chicken until all kebabs are complete.
• Heat an outdoor or indoor grill on medium-high heat. Cook each kebab on the grill, rotating often until all sides are nicely browned and the chicken is cooked through, about 10-15 minutes. Internal temperature should reach 160 degrees f. Remove from the grill and set aside.
• When cool enough to handle, remove chicken shawarma from each skewer and stuff in a pita or add to a bowl. Garnish with your favorite toppings and serve!
  Pita bread, Lettuce, Tomatoes, Cucumbers, Pickled onions and kalamata olives

To make the garlic-yogurt sauce

• Add the Greek yogurt, lemon juice, fresh herbs and garlic to a small bowl, and whisk to combine. Adjust taste with salt and more lemon juice if desired.
  ½ cup Nonfat plain Greek yogurt, 1 tablespoon Lemon juice, 1 tablespoon Fresh herbs like mint or parsley, 1 Garlic clove