Preparing the Meat:

• Place the onion in a food processor and blend until it's chopped into tiny pieces.
• Add the rest of the ingredients to the food processor and blend until it is a fine paste – about 1 minute.

  *If it is a small food processor, combine the ingredients in a bowl first then just blend a small amount at a time.
• Press into a 9×9 square baking dish, cover, and allow to sit in the fridge for at least 1 hour so the flavors can blend and become enhanced.

Cooking the Meat:

• Preheat the oven to 325°.
• Place the pan of meat in a larger baking dish and fill the larger baking dish half full of boiling water, creating a water bath for the meat.
• Bake until the internal temperature is 165-170°. About 45-60 minutes.

  *If you are slicing and frying the meat, it is ok if it is still a little pink. Otherwise, cook it until it's no longer pink.
• When the meat is done, remove from the oven and water bath and allow to cool slightly.
• Slice thinly with an electric knife.
• Heat a skillet with a little oil and quickly fry both sides so they get slightly crispy.

  *This takes about 5 minutes per panful, so it can take up to 15 minutes.
• Place in the oven to keep warm.

• Wash, peel, and diced the vegetables.
• Combine all the ingredients in a bowl and stir to combine.

Pre-prep:

• Peel & mince the garlic cloves.
• Grate the cucumber and squeeze it to drain the excess water.

Sauce:

• In a bowl, stir together the yogurt, oil, lemon juice, vinegar, salt, and garlic.
• Stir in the grated cucumber and taste to adjust seasonings.

• Slice the chicken into thin, bite-sized strips.
• Place the sliced chicken and all the other ingredients in a gallon Ziploc bag and seal it.
• Shake and mix until the chicken is thoroughly coated.
• Allow the chicken to marinate for at least 30 minutes and up to 8 hours.

Cooking: The chicken can be cooked on the grill or in a skillet.

• Grill: Heat the grill to medium heat, Place the chicken on kebobs and cook for 5-7 minutes per side or until the chicken is fully cooked.
• Skillet: Heat the skillet to medium/high heat. Sprinkle with oil. Add the chicken and cook for 8-10 minutes or until the chicken is fully cooked and golden brown.

• Preheat the oven to 450°.
• Brush the pitas, flatbread, or naan with a liberal amount of melted butter then sprinkle with garlic salt.
• Cut into 8 or so pieces (like a pie) and spread in an even layer on a baking sheet.
• Bake for about 5 minutes, flip over, then bake for another 5-7 minutes or until chewy crisp.

• In a mixing bowl, combine the warm water, honey, and yeast and allow to rest for 10 minutes or until foamy.
• Add the flour, yogurt, salt, baking powder, and egg.
• Mix for 2-3 minutes until smooth. (the dough will still be slightly sticky, but it should form into a ball that pulls away from the sides of the mixing bowl. If it's too sticky, add a bit more flour.)
• Shape into a ball and place in a greased bowl. Cover with a damp towel and let it rise for 1 hour untl the dough has nearly doubled in size.
• Transfer it to a floured surface and shape it into an even circle. Cut the dough into 8 equally-sized wedges and roll each wedge into a ball with your hands. Then use a rolling pin to roll out the dough ball until it forms an oval about 1/4-inch thick. It shrinks up when it hits the pan, so it's hard to get it too thin. *I recommend multi-tasking this process – rolling out the next dough ball while you cook one of the stove.*
• Heat a large skillet over medium-high heat. Add one of the rolled-out discs to the pan and cook for 1 minute, or until the top of the dough begins to bubble and the bottom turns lightly golden. Flip the dough and cook on the second side for 30-60 seconds, or until the other side is golden as well, then transfer the dough to a clean plate.

  *If you are making garlic naan, brush one or both sides of the dough with the garlic butter once the naan has cooked.*
• If desired, sprinkle the naan with a pinch of coarse salt. Then cover the naan with a clean towel so it stays warm.
• Repeat with remaining dough.

• In a mixer with a dough hook, combine the warm water and yeast and let rest until foamy.
• When it is foamy, add the salt, oil, and 2 1/2 cups of flour.
• Beat well to develop the gluten. Gradually add the rest of the flour to make a stiff dough.
• Place the dough in a greased bowl, cover, and set in a warm spot to rise until doubled – 45-60 minutes.
• Once the dough has doubled, punch it down and divide it into 16 balls. Let it rest 10 minutes.
• On a lightly floured surface, gently flatten each ball with your hand, then roll out into a 5-6 inch circle. They should be a little less than 1/4 inch thick.
• Place the rolled-out pita on a greasedd parchment paper to rise for 15-20 minutes.
• Preheat the oven to 500° (or as hot as it will go) and place 2 baking sheets in the oven to preheat.
• When the oven is hot, remove the baking sheets, dust with flour, cut the parchment paper so you can flip each pita upside down onto the sheet and peel off the parchment paper.
• Once the pitas are on the baking sheet, place the sheet on the lowest rack in the oven for 3 mintues.
• Repeat the process with the 2nd baking sheet, then move the 1st baking sheet up to the next shelf and place the 2nd sheet on the bottom rack. Set timer for 3 more minutes.
• Remove the pita bread when it is starting to brown, but is still soft – it may need up to 2 minutes more.
• Place the pita bread on a towel and cover them until cool.