400 g Chicken Thigh boneless, skinless

2 tbsp Plain Low-fat Yogurt

2 tbsp Sumac Powder

1 tbsp Garlic Powder

2 tsp Paprika

1 tbsp Zataar Powder

1/4 tsp Ground Cinnamon

1 tbsp Arabic Parsley chopped

Salt and Pepper to taste

1 tbsp Oil

9 tbsp Delicio Garlic Mayo

6 medium size Arabic Bread

1 cup Lettuce shredded

2 medium Tomato julienned

1 medium Onion sliced

In a medium bowl, stir together yogurt, sumac, garlic powder, paprika, zata’ar powder, cinnamon and chopped parsley.

Season with salt and pepper.

Stir in chicken, coating all sides with marinade.

Keep it in chiller for an hour.

To cook chicken, pre-heat grill or broiler to high heat and brush with oil.

Grill chicken for 8 minutes or until chicken is cooked through then shredded it. Warm the bread in same grill.

To build the sandwich, spread 1 ½ tbsp. of garlic mayo down the center of each bread.

Top with cooked chicken, lettuce, tomato and onion slices.

Wrap tightly and slice in half before serving.