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Mix 1 cup yogurt and 1 teaspoon Shawarma Seasoning in small bowl. Cover and refrigerate until ready to serve.
Mix oil, lemon juice, remaining 1/4 cup yogurt, remaining 4 teaspoons Seasoning and salt in small bowl. Reserve 2 tablespoons of the mixture; set aside. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 1 hour or longer for extra flavor.
Remove chicken from marinade. Discard any remaining marinade. Grill over medium heat 6 to 8 minutes per side or until cooked through (internal temperature reaches 165°F), brushing with reserved marinade.
Slice chicken into thin strips. Serve in pitas with cucumber, lettuce and yogurt dressing.