No travel required! Enjoy a taste of Egypt with this recipe, especially when you season the chicken with harissa.

Oven-Baked Chicken Shawarma

Place chicken in a large resealable plastic bag. Combine olive oil, lemon juice, and harissa in small bowl. Pour over chicken; close bag. Turn bag to evenly coat chicken. Refrigerate at least 1 hour or overnight. 

Preheat oven to 400 degrees. Spray a large rimmed baking pan with nonstick spray; set aside. Combine yogurt, ¼ cup dill, tahini paste, lime juice, garlic, mint and salt in a medium bowl. Cover and refrigerate until serving time. 

Drain chicken; discard marinade. Place chicken in prepared baking pan. Bake for 22 to 27 minutes or until chicken reaches 165 degrees. Place chicken in medium bowl; cover with plastic wrap. Let rest for 15 minutes. 

To assemble, shred chicken using 2 forks. Divide meat among the flatbreads. Top with desired toppers. To serve, fold in sides and wrap bottom portion with sandwich papers or foil. Drizzle with yogurt mixture. Garnish with dill, if desired. 