Servings: 5 sandwiches

Total Time: approx. 45 min not including marinating time

Chicken Ingredients

2 skinless boneless chicken breasts cut into small to medium cubes

1 cup plain yogurt (I used Dairy Free Kitehill yogurt)

2 tbsp olive oil

Salt & pepper to taste

1 tbsp seven spice

1 tbsp paprika

1 tbsp onion powder

1 tbsp garlic powder

3 minced garlic cloves

1/2 a lemon’s juice

1 tsp cumin

1 tbsp chili powder

Fry Ingredients

4-5 Idaho potatoes cut in half then each half cut into 4’s in the shape of fries

3 tbsp of olive oil

Salt & pepper to taste

Other Ingredients

5 Gyro Bread’s

1/4 cup hummus

1/4 cup garlic sauce *trader Joe’s has ready made garlic spread for under $3

5 pickles cut in half

3/4 cup of Salad

Instructions

Marinade chicken for at least 6 hours or overnight with the above ingredients.

Preheat oven to 425 F.

Place the chicken on the non stick baking pan

Bake for 8-9 minutes on each side. Set aside once done. *There should be no pink in the center of the chicken. If there is, bake some more.

In another nonstick baking pan, lay the potatoes and drizzle with the olive oil and sprinkle a generous amount of salt and a tad of pepper. Mix together on the tray and make sure to have the fries scattered on the pan and not touching. * This is very important for crisp potatoes. Also, make sure each potato is coated with the olive oil on both sides. If not, add a tad more oil.

Bake for 15-20 minutes on each side. The bottom should develop a nice golden brown crust before flipping the fry over to the other side. The center should be tender. Then set aside and sprinkle with some dried oregano. *optional. Keep an eye on the potatoes while they are in the oven.

To assemble, lay a piece of toasted gyro bread and top with hummus and/or garlic sauce. Then layer some salad and sliced pickles. Top with some chicken and fold the bottom with aluminum foil to make it easier to eat. Serve next to the fries!