![](http://greasylittlebirds.com/wp-content/uploads/2018/12/DSCF3833-1024x768.jpg)
This recipe is the culmination of several small recipes in the blog. Once you have the components, it would be easy to make a set of 8 sandwiches – the marginal time per sandwich is very low. This whole process was adapted from Israeli Soul by Michael Solomonov and Steven Cook.
Amounts shown below are per sandwich:
1 piece Druze Mountain Bread
4 oz. Chicken Thigh Meat for Shawarma
Harissa
Chopped tomatoes
Chopped Cucumbers
Chopped parsley
Middle Eastern pickles, cut into pieces (Here is a picture of the brand used by the Mediterranean Bakery & Deli on Quioccasin Rd. in Richmond. The pickles are from Lebanon.)
![](http://greasylittlebirds.com/wp-content/uploads/2018/12/DSCF3841-1024x768.jpg)
Assemble the sandwich by smearing some tehina sauce generously, and some schug and harissa sparingly, on a piece of Druze Mountain Bread (or another flatbread) Put the cooked chicken shawarma meat down the center and top with the chopped vegetables and pickles.
![](http://greasylittlebirds.com/wp-content/uploads/2018/12/DSCF3830-1024x768.jpg)
Depending on the size of the bread, either roll it around the filling, or fold it like a burrito around the filling. The sandwiches in the photo were rolled.