Chicken Shawarma
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Cut chicken into even pieces, ¾ to 1 inch are perfect
Put into a bowl with remaining ingredients, mix well, cover and refrigerate 2 hours up to overnight (and of course longer is better if you have the time)
If using wooden skewers, soak them at least an hour in water first
When ready to cook, heat grill to medium high
Put the chicken onto the skewers, oil the grill and cook away - turning often until between 175 & 180 degrees, then remove and serve with the white sauce
Put all ingredients except milk in a bowl and mix well to combine
Stir in as much milk as needed to make it as thick or thin as you like