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The Turkish-style chicken kebab starts with chicken (boneless white meat only) that's doused with secret spices (including allspice and red pepper) and baked. The Story: Arabesque opened on Queen St. W. (near Niagara St.) in 2003 and moved north to the more affordable College St. just over a year ago. This eatery has only a handful of tables, but friendliness to spare. "I tell people: 'You don't like it, return it.' But I haven't seen anybody do this in three years. Official Word: "The sandwich is good here - it's my way of doing it special," promises Lebanese owner Zoher Hakim. The pita's wrapped and heated. Cooled chicken chunks are laid out on a pita (white or whole wheat) and topped with homemade hummus, olives, pickles, cabbage, garlic sauce and tahini. Takeout is popular.
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