Cut the chicken thighs into 1-2cm cubes and place into a large bowl
Sprinkle the spice mix liberally over the meat tossing each piece in it. I used about half of the small bottle mix I had. Let marinate for 20 mins or so
Finely slice the tomato and red onion, shred the iceberg lettuce and set aside. You can add in extra toppings if you like: grated tasty cheese, tabouleh, hummus, whatever sauces you like....go for it! I had limited supplies so this was it for me...THIS TIME!
Fry off the chicken in batches until you get some crispy, brown colour on the small pieces. Place into the oven to keep warm while you assemble the kebabs.
To make the garlic sauce/mayo add in 2 tablespoons of whole egg mayo, then add in 2-3 cloves of minced garlic, lemon juice and mix well
Place the open lebanese bread on your bench, layer in the lettuce, then the tomato and onion (as I said you can add in whatever you like to make your favourite combo) place on the meat, the garlic sauce and wrap up. Then add into foil, encasing the whole kebab and place into a hot sandwich press for 2-3 minutes
Get those napkins ready and enjoy!