Cut the lavash bread into large, even squares.
In a bowl, combine the chicken breast mince, cottage cheese, grated light cheese, salt, spices, and dried garlic. Mix well until fully incorporated.
Spread a thin layer of the chicken and cheese mixture evenly over one lavash square. Place another lavash square on top. Repeat this process, layering lavash and filling until you have a thick stack.
Cut the layered stack into thick, equal-sized strips. Stack these strips on top of one another to form a large rectangular block.
Carefully pierce the stacked block with 3 wooden skewers, spacing them evenly apart.
Slice downwards between the skewers to separate the block into three individual shashlik sticks.
Place the skewers on a baking tray and bake in the oven at 180°C (350°F) for 30 minutes.
While the shashlik bakes, prepare the sauce by mixing Greek yogurt, ketchup, and mustard in a small bowl. Serve the baked shashlik with the sauce.
Cook it hands-free.
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