Chicken Shawarma with Garlic Herb Tahini Sauce

• 2 whole Boneless Chicken Thighs
• 1 Tablespoon Olive Oil
• 1/4 teaspoons Each Of Cinnamon, Allspice, Ground Cloves, Black Pepper, Nutmeg, Ground Ginger
• 1/2 teaspoons Paprika
• 1 teaspoon Salt
• 1 teaspoon Garlic Powder
• 2 whole Pita Rounds
• Cucumber And Tomato Slices For Garnish
• 2 Tablespoons Tahini
• 1- 1/2 teaspoon Garlic Powder
• 3 Tablespoons Chopped Parsley
• 1 teaspoon Lemon Juice
• 1 teaspoon White Distilled Vinegar
• 1/2 teaspoons Salt
• 1/4 cups Water

1. Slice the chicken into 1 inch thick slices, put them in a bowl and coat with olive oil.
2. Combine all of the spices in a small bowl then add them into the bowl with the chicken and toss to coat the chicken in the spices.
3. Let chicken marinate in the refrigerator for at least 1 hour or up to overnight.
4. Preheat oven to 350 F.
5. Remove chicken from the refrigerator.
6. Spread out the chicken on a foil lined, rimmed pan and roast in the oven for about 20 minutes or until no longer pink in the middle.
7. For the sauce: In a blender combine the ingredients for the tahini sauce.
8. Put the lid on and process until its blended.
9. The sauce should be thin enough to spoon out.
10. If its too thick add a little more water and blend more.
11. Divide the chicken between the 2 pita rounds.
12. Garnish with the cucumber and tomato slices.
13. Spoon the sauce onto each sandwich and enjoy!

chicken thighs, olive oil, cinnamon, paprika, salt, garlic, cucumber, tahini, garlic, parsley, lemon juice, vinegar, salt, water

Taken from tastykitchen.com/recipes/main-courses/chicken-shawarma-with-garlic-herb-tahini-sauce/ (may not work)