Chicken Shawarma - cooking recipe

Ingredients

2 boneless chicken breasts, cut into thin strips 1 inch long
1 tablespoon olive oil
1/2 cup lemon juice, divided
6 garlic cloves, divided
1 cup yogurt, divided
2 teaspoons ground cumin, divided
2 teaspoons ground coriander, divided
2 teaspoons allspice, divided
2 teaspoons salt, divided
1 teaspoon pepper, divided
1/2 cup tahini
8 pita breads

Preparation

Cut chicken into think strips and then into 1 inch long pieces.
Make marinade: in a bowl, mix olive oil, 1/4 cup lemon juice, 3 garlic cloves, 1/2 cup yogurt, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon allspice, 1 teaspoon salt and 1/2 teaspoon pepper.
Add chicken to marinade and marinate in refrigerator for 24 hours.
The next day, saute chicken in a medium skillet until done (about 10 minutes).
Make sauce: in a bowl, mix tahini, 1/4 cup lemon juice, 3 garlic cloves, 1/2 cup yogurt, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon allspice, 1 teaspoon salt and 1/2 teaspoon pepper.
Place chicken in each pita bread, add sauce, and roll pita into a wrap.