Ingredients
Instructions
- 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.