Directions:

1. Place the chicken breasts, 1 at a time, in a Ziploc bag, and pound each to an even thickness, about ½-inch thick, being careful not to puncture the bag. Once all breasts have been evenly pounded, place them back into bag and set aside.

2. In a medium bowl, combine rice bran oil and lemon juice and whisk until combined.  Add Villa Jerada Shawarma, crushed garlic cloves and salt, and whisk again. (Or, place in bag with jar of Belazu Shamarma Paste)

3. Pour the marinade into the bag with the chicken, massaging it to evenly coated.  Marinate in the refrigerator for at least 1 hour, or overnight.

4. Make Tahini Sauce as follows: In a small bowl combine the tahini, water, garlic, lemon juice and salt.  Stir to combine. Refrigerate until ready to use.

5. Remove chicken from the bag and bring to room temperature. Remove excess marinade, and pat chicken breast dry. Over medium-high heat, grill the chicken for approximately 3 minutes or until it can be turned without sticking on the grill. Turn the chicken and grill an additional 3-4 minutes.  Broiling works too.

6.  Allow the chicken to rest for 5 minutes then slice it thinly, across the grain.  Place chicken slices over tabouli or couscous or directly on a plate, and top chicken with 2 tablespoons of Tahini sauce and a sprinkle of parsley.  Serve.