Makes 10 sandwiches

3# boneless skinless chicken thighs
1/2 cup plain greek yogurt
4 tbsp olive oil
2 tbsp lemon juice
4 garlic cloves
2 tsp kosher salt
2 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp onion powder
1 tsp ground all spice
1/2 tsp ground turmeric

1 large cucumber, thinly sliced
2 large tomatoes, thinly sliced
1 large bag shredded lettuce (or a head of iceberg)
red onion, thinly sliced

tahini sauce
1/2 cup tahini
1/4 cup lemon juice
3 garlic cloves, minced
1 tsp kosher salt

Combine all and add water to thin to spreadable consistency

Lavash bread (2 bags Astoria’s full size lavash, 10 total pieces)

Trim thighs of fat and connective tissue
Pound chicken ~1/8in thin and cut into pieces 5 inches across to fit skewer pan

Whisk yogurt with lemon juice, oil, garlic, salt, and spices together. Marinade chicken with yogurt mixture overnight.

Preheat oven with shelf at appropriate height to fit skewer pan to 400F degrees. Load skewer pan by alternating pieces to make one big composite piece. Put loaded skewer plate into oven until middle of meat reaches 165F (1.5-2 hours), basting every 20-30 minutes.
*If drippings start to look dry add some water- you will probably need to do this a couple of times
*If top starts to burn place a tin foil hat on top of pieces getting too much color.

Remove from oven and cut thin slices from the top down, mixing with drippings in a separate bowl.

**You can pull out and cut one (crispy bits) layer all the way around when the middle gets to 145 degrees and put the rest back in, basting occasionally, until it hits 165 in the middle.

Make sandwich by spreading tahini sauce followed by chicken, cucumber and rest of veggies. Roll into a cylinder and wrap in foil. Cut in half and serve.