Shawarma Style Chicken “Burger”

Instructions

• Mix yogurt, onion and mint in small bowl. Cover. Refrigerate until ready to serve. Mix cumin, garlic powder, pepper and salt until well blended. Sprinkle on chicken tenders.

• Grill over medium-high heat 4 to 5 minutes per side or until chicken is cooked through. Toast naan on the grill about 30 seconds. Cut each naan in half and trim as necessary.

• Serve chicken on naan topped with lettuce, tomato and cucumber. Serve with yogurt mixture.