Combine the first 9 ingredients of the Shawarma Spice Blend in a small bowl. If using ground cinnamon, add this to the spice blend as well. If using cinnamon sticks, reserve until ready to grill. Set the spice blend aside.

In a large bowl, combine the chickpeas, onion, and corn. Drizzle with olive oil. Then add all of the Shawarma Spice Blend and gently toss with your hands until all of the ingredients are fully coated. Let mixture sit for 5-10 minutes while you step outside to pre-heat your grill to a steady 450-500° with the lid closed (medium heat).

Lay 2 large rectangles (each about 24 inches long) of heavy-duty foil flat on your countertop. Then, cross each piece with another large rectangle of heavy-duty foil (same length) so that you're left with 2 plus-signs of foil (double-up layers if using standard foil). Put half of the chickpea mixture in a mound at the center of each foil plus-sign. Then top each mound with a cinnamon stick if you did not add ground cinnamon in Step One. Gather and roll the sides of the interior piece of foil first being careful to keep the chickpea mixture inside. Securely cinch and fold all seams. Then gather and roll the sides of the outer piece of foil. Securely cinch and fold these seams as well.

Place both pouches near the center of your pre-heated grill away from any direct flame. Close the grill's lid and standby to make sure that the temperature within the grill regulates back to around 450-500°. Let cook undisturbed for 25-30 minutes (check the grill temp periodically to ensure that it does not become too hot or too cold). When done, remove the pouches from the grill and let rest securely closed for 5 minutes.

Meanwhile, whisk together the lime juice, red wine vinegar, olive oil, and garlic for the Cucumber Salsa in a medium-size bowl. Add the cucumber, red pepper, mint, salt, and pepper and gently stir. Let hang-out at room temperature until ready to serve.

As the grill pouches are nearing the end of their cook time, prepare to warm your tortillas or pita pockets. The easiest method is to wrap them in foil and put them on an elevated rack inside your grill for 5-10 minutes or in a low-heat oven (250-300°) for 10-15 minutes. If using tortillas, then I recommend getting a bit of char on them first (makes a ton of difference in terms of flavor) by putting them directly on the grill for 30-60 seconds per side or directly over your stove's gas burner (set to low) for 30-60 seconds per side. Once charred, wrap the tortillas in foil and set them in a very low-heat oven (200°) until ready to serve.

When it's time to eat, open the Chickpea Shawarma Pouches and remove and discard the cinnamon sticks. Transfer the contents of the pouches to a large platter or bowl or serve directly from the foil. Put the Cucumber Salsa and warm tortillas or pita pockets on the side for make-your-own tacos.