Chicken Shawarma

1 1/2 lbs boneless, skinless chickenClick to find more about chicken thighs or breasts (thinly cut)
1 cup plain yogurt
1/4 cup vinegarClick to find more about vinegar
2 cloves garlicClick to find more about garlic, crushed
1 teaspoon pepper
1/2 teaspoon saltClick to find more about salt
2 cardamomClick to find more about cardamom pods
1 teaspoon allspiceClick to find more about allspice
juice from 1 lemon
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FOR THE SAUCE:
1 cup tahini
2 cloves garlicClick to find more about garlic, crushed
1/4 cup lemon juice
2 tablespoons yogurt

Tahini (Sesame Seed Paste)
INGREDIENTS:
5 cups sesame seedsClick to find more about sesame seeds
1 1/2 cups olive oil or vegetable oil
PREPARATION:
Preheat oven to 350. Toast sesame seedsClick to find more about sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.

Pour sesame seedsClick to find more about sesame seeds into food processor and add oil.
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PITA FILLINGS:
8 loaves of pita bread or 4 large
thinly slice cucumbers
thinly sliced onions
1/2 teaspoon sumac
thinly sliced tomatoes
1/2 cup fresh parsley, finely chopped
pickle slices (optional)

Preparation
Combine all ingredients except for chickenClick to find more about chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time).
Add chickenClick to find more about chicken, cover and refrigerate at least 8 hours, preferable overnight
Preheat a grill to medium heat.

Remove chickenClick to find more about chicken from marinade.
Grill chickenClick to find more about chicken for about 10 minutes on each side or until fully cooked through. Serve chickenClick to find more about chicken on pita and top with tomatoes and Shawarma Sauce.