Chicken Shawarma

Marinade:

10 cloves garlic, chopped
2 lemons, juiced
1/2 cup olive oil
2 teaspoons curry powder
1 teaspoon salt
2 teaspoon ground pepper
2 pounds boneless skinless chicken breasts cut into 1-2 inch pieces for grilling (I use chicken
tenders if I can find 'em... can also use leg of lamb but it's more expensive)
1/4 tsp tumeric (optional...mainly for coloring)

Shawarma Sauce:

1-2 cloves garlic, minced
1/2 cup tahini
4 oz plain greek yogurt
1/4 cup lemon juice
1/8-1/4 cup water (or more depending on consistency...)
Salt to taste (about 1/4 tsp should be good)

Plus:
4 pieces pita bread
1 tomato, chopped
1/2 onion, chopped
rooster sauce (aka "siracha"...I add some before each bite)

(plus any additional toppings of your choice... lettuce, cucumber slices, cabbage, slaw,
pickles... whatever you like)

Directions
To make the marinade: In a medium bowl, whisk together the garlic, lemon juice, and oil. Add curry
powder, salt, pepper, tumeric and whisk to combine. Add chicken and coat with marinade. Marinate
chicken overnight in the refrigerator. I use a freezer bag for this.

To make the sauce: Whisk together garlic, tahini, yogurt, water and lemon juice. Season with salt,
to taste.

Remove chicken from marinade. Grill or broil chicken for about 3-6 minutes on each side or until
fully cooked through. Lay down some aluminum foil and roll up pita and chicken with chopped
tomatoes, onions and Shawarma Sauce... like a soft taco...wrapping the aluminum foil to close up one
end. Bake in the oven (or toaster oven) at 300 degrees fahrenheit for about 5-10 minutes. Or throw
them on the grill (indirect heat, not over coals, or on the top shelf if you have one) with the
cover closed. You can skip this warming step if you like but it is worthwhile.

Sources: http://www.foodnetwork.com/recipes/40-a-day/chicken-shawarma-recipe/index.html
and http://titlisbusykitchen.com/archives/1388 (it's a mish-mash of the two recipes...)
(the above is a sort of mish-mash of these two recipes... with my own modifications)