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8 Chicken Thighs (skinless & boneless)
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1 tsp. Mixed Spice
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¼ tsp. Cardamoms (Choti Ilaichi) (freshly grounded)
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Salt (to taste)
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Black Pepper Powder (Pisi Kaali Mirch) (to taste)
-
¼ cup
Plain Yogurt
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½ cup Malt Vinegar
-
1 tbsp. Vegetable Oil
-
¼ cup
Plain Yogurt
-
½ cup
Tahini Sauce
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½ tsp. Garlic (Lehsan) (minced)
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Salt (to taste)
-
Black Pepper Powder (Pisi Kaali Mirch) (to taste)
-
2 tbsp. Lemon Juice (Nimbu Arakh)
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1 tbsp. Fresh Parsley (chopped)
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1 tbsp. Olive Oil (Zaitoon Ka Tail)
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8 Pita Bread Rounds
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4 medium Tomatoes (thinly sliced)
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½ cup Onion (sliced)
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4 cups Lettuce (shredded)
- In a glass baking dish, mix together malt vinegar, ¼ cup
plain yogurt
, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
- Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, ¼ cup
plain yogurt
, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
- Cover chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
- Place sliced chicken, tomato, onion, and lettuce inside of pita breads. Roll up, and top with the
tahini sauce
.
Note: This is an awesome Lebanese sandwich served in most Lebanese restaurants. Can be served with
Tahini Sauce
or Toum.
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