Ingredients:

2, six-ounce each, chicken breasts,
1 teaspoon kibbeh spice mix,
1/2 teaspoon ground cumin,
1/2 teaspoon salt,
1 teaspoon white vinegar,
1/2 teaspoon paprika,
1/2 cup Middle Eastern pickled beets or turnips,
As needed:
diced tomato,
romaine lettuce,
sliced purple onion,
chopped parsley,
4 pita breads (8-inch)

Ingredients for Garlic Sauce:

• 1/4 cup olive oil
• 1 teaspoon sugar
• 2 tablespoons freshly squeezed lemon juice
• 3 garlic cloves, minced
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup strained yogurt or labneh

Recipe:

1. Mix the chicken breasts with the kibbeh spice mix, ground cumin, salt, vinegar and paprika in a mixing bowl and let them sit in a refrigerator, covered, for 30 minutes to marinate. Kibbeh spice mix can be obtained from a Middle Eastern grocery store.
2. Bake the chicken breasts in a preheated oven at 325 F for about 30 minutes or until ready. Internal temperature should be 175 F.
3. Let the chicken breasts rest for about 10 minutes before you slice them thinly on strips.
4. In the meantime mix the ingredients for the garlic sauce.
5. Spread some garlic sauce on the 4 pitas and add your vegetables. Top with 3 oz. of sliced chicken per pita and close the ends of the pitas so they can still slightly overlap.
6. Use a panini press to grill the outside of the chicken shawarma pita wraps to the desired doneness.
7. Enjoy.