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This Middle Eastern sandwich is a Canadian favourite. Try making these at home for lunch or dinner anytime of the year. For a barbecue favourite, try cutting the chicken into bite-sized chunks and threading onto skewers after marinating. Then grill while turning every few minutes, for about 8-10 minutes, and let everyone help themselves to stuffing their own pitas.
Serves: 6
Prep Time: 10 min
Cook Time: 10 min


2-¼ lbs boneless and skinless chicken breasts (approx. 5 pieces)
1 tsp each salt and pepper
½ tsp EACH allspice, cinnamon, nutmeg, cloves, and cardamom
1 large lemon, juiced
1 tbsp olive oil
1 tbsp olive oil
Pita breads
1 small onion, thinly sliced
½ cup freshly chopped parsley
¼ tsp salt
½ cup tahini sauce (blended with ½ cup (125 mL) water or until creamy)
1 tbsp chilli powder

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. 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.

  2. 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.

  3. 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.

  4. Meanwhile combine the onion, parsley and salt together.

  5. 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.