Chicken Shawarma

In a large bowl, combine the salt, pepper, allspice, cinnamon, nutmeg, cloves, and cardamom. Blend together with the lemon juice and 2 Tbsp (30 mL) of the olive oil.

Score the chicken in crosswise shallow slits in several places, and add to the seasoning paste and coat completely. Marinate for at least 4 hours or overnight in the refrigerator.

Heat the remaining oil (or grease the BBQ if using) in a large heavy-bottomed skillet over high heat. Add the chicken and cook until browned and crusty, about 5-8 minutes. Reduce heat to medium and turn the chicken, covering and cooking for another 4-6 minutes, or until no longer pink inside. Cool slightly before cutting into slivers.

Meanwhile combine the onion, parsley and salt together.

To serve, tuck some onion mixture and chicken into the pita bread, and top with a drizzle of tahini sauce, and a sprinkle of chilli powder.