Ingredients
makes 4 servings
- For the chicken:
- 2 tablespoons plain whole milk yogurt
- 2 tablespoons olive oil
- Juice of ½ lemon
- 4 cloves garlic, crushed
- 1 teaspoon kosher salt
- ½ teaspoon ground allspice
- ½ teaspoon ground coriander
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground white pepper
- 1 ½ pounds boneless, skinless chicken thighs
- 1 cup whole milk plain yogurt
- ¼ cup freshly-squeezed lemon juice
- 2 tablespoons tahini
- 2 cloves garlic, minced
- Kosher Salt and Freshly Ground Black Pepper
- 2 Persian cucumbers, thinly sliced
- ½ red onion, thinly sliced
- 4 ounces grape or sweet 100 tomatoes, halved (about ¾ cup)
- Juice of ½ lemon
- 2 tablespoons finely chopped fresh Italian parsley
- 1 tablespoon olive oil
- Kosher Salt and Freshly Ground Black Pepper
- 4 to 8 pita, for serving
Instructions
Mix everything except the chicken together in a large, nonreactive dish until well combined. Add the chicken and turn to coat in the mixture. Set aside to marinate at room temperature for 20 minutes; meanwhile, prepare the sauce and salad.
Combine everything in a small bowl and mix to combine. Taste and season with salt and pepper, as desired.
Combine cucumbers, onions, tomatoes, lemon, and olive oil in a bowl, add a pinch of salt and toss to combine. Set aside until ready to use, at least 15 minutes in the refrigerator.
Heat a gas or charcoal grill to high (about 400°F) and rub the grill with a towel dipped in vegetable oil. Remove the chicken from the marinade and let any excess marinade drip off.
Place the chicken on the grill and cook uncovered, turning rarely, until it’s charred and the juices are running clear, about 10 minutes total. Remove from heat and let rest a few minutes. Meanwhile, heat the pita bread by lightly toasting on the grill.
To serve, thinly slice the chicken across the grain. Spread a spoonful of yogurt-tahini sauce on the pita, add a bit of the thinly sliced chicken, top with the tomato-onion salad, and serve.
TIPS:
- If you don’t have the spices, you could also use a big pinch of curry powder instead. Of course, it won’t be very traditional but it will be tasty.
- Chicken can be marinated up to 12 hours ahead –- cover and refrigerate until ready to use.
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