Toronto Chicken Shawarma

Preheat an indoor or outdoor grill for high heat and lightly oil the grate.

Whisk together the coriander cumin cardamom chili powder grill seasoning paprika and turmeric in a bowl; whisk in juice of 1/2 lemon garlic and 3 tablespoons olive oil to form a paste. Coat the chicken breasts with the spice paste.

Grill chicken breasts on the preheated grill until juices run clear and chicken is no longer pink at the center about 6 minutes per side. Transfer chicken to a plate and cool for 1 to 2 minutes; slice thinly.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir onion red pepper and yellow pepper into the hot olive oil; season with salt and pepper. Cook stirring frequently until the vegetables are tender about 5 minutes.

Stir together Greek yogurt tahini juice of remaining 1/2 lemon and remaining 1 teaspoon olive oil in a bowl until smooth; season with salt.

Place pitas on the grill until heated through and lightly charred on the outside about 1 minute per side. To assemble each sandwich place some sliced chicken on each pita; top with some of the pepper mixture and a good dollop of yogurt tahini sauce.