Shawarma Chicken With Tahini Sauce

1) Whisk all marinade ingredients together. Leave the chicken breasts whole or cut them into bite size pieces if you want to skewer them. (If making kabobs, skewer the chicken now, it will be much less messy). Pour marinade over chicken and turn pieces to evenly coat. Cover with a lid or plastic wrap and allow to marinate in the refrigerator for 1-3 hours.
2) While the chicken is marinating, make the tahini sauce. Whisk all of the ingredients together in a small bowl that has a lid. Thin it out with a little more water if too thick.
3) When the chicken is done marinating, preheat grill. Allow the excess marinade to drip off of the chicken before you place it on the grill. Discard marinade. Cook the chicken until the juices run clear (for whole breasts, this should take about 5-7 minutes per side; for skewers, since the chicken pieces are smaller, you can just cook until all of the sides are nicely brown and you should be good). Remove from the grill. For the whole breasts, allow to rest for 15 minutes covered with foil before slicing. Thinly slice the chicken on the diagonal. Serve as a sandwich with warm pita bread, tahini sauce, and sliced cucumbers and tomatoes. YUMMY!