Chicken Shawarma

2 large lemons, juiced
3 TB extra virgin olive oil
4 cloves garlic, minced
1 ts cumin
1 ts madras curry powder
A couple dashes of cayenne powder
1 ts salt
1 lb boneless skinless chicken breasts, cut up into large chunks (or you could use thighs)

In a large glass or ceramic dish mix together lemon juice, oil, garlic, cumin, salt, curry, and cayenne.
Add in the chicken and coat. Cover with plastic wrap and marinate for at least 6 hours or overnight.

Make the tahini sauce next. When ready to cook chicken you can either grill it, cast iron fry it or bake it in a roasting pan at 350 degrees for about 35-40 minutes or until juices in the chicken run clear. If you do use the oven way do not cook it in the marinade. Personally I think grilling is the best way, really brings out the flavor of the marinade.
When the chicken is cooked shred it into long strips.

Tahini sauce:
1/4 cup tahini paste (sesame paste)
2 TB plain yogurt (I used greek yogurt)
1 ts garlic powder
2 TB lemon juice
1 TB extra virgin olive oil
A few dashes of cayenne
a couple dashes of paprika
salt & pepper to taste
fresh chopped parsley

Whisk all ingredients together. If you like a thinner sauce, add in water. I prefer mine thick. Chill this for a few hours before using.

Pita breads or lavash bread
chopped tomatoes
chopped cucumbers
red onions
black onions
feta cheese

Grill the pita breads or rollups so they are warm and pliable. Layer in some of the chicken then top with whatever toppings you like and then top with the tahini sauce.
For me, I love to add in a layer of hummus, then the chicken, then the toppings and then the tahini sauce. It all works very well together.