Chicken Shawarma

10 cloves garlic, chopped
2 lemons, juiced
1/2 cup extra virgin olive oil
2 teaspoons curry powder
Salt and pepper to taste
1 teaspoon tumeric
2 pounds boneless skinless chicken breasts
Shawarma Sauce, recipe follows
Pita, tomatoes and cucumber

In a medium bowl, whisk together the garlic, lemon juice and oil. Add curry powder, salt, pepper, and tumeric and whisk to combine. Add chicken and coat with marinade. Marinate chicken for 2 hours or overnight in the refrigerator.

Preheat a grill to medium heat. Remove chicken from marinade. Grill chicken for about 10 minutes on each side or until the internal temperature read 155º. Serve chicken with pita, sliced tomatoes and cucumbers and shawarma sauce.

For the shawarma sauce:
3 cloves garlic
1 cup tahini
3 cups water
1/2 cup lemon juice
Salt to taste

Add garlic to the bowl of a food processor and process until chopped. Add tahini and pulse to combine. With the machine running, slowly add cold water until frothy. Add lemon juice and mix until creamy. Season to taste with salt.