Ingredients
8
8 servings
- •0.5 cup malt vinegar
- •0.25 cup plain yogurt
- •1 tablespoon vegetable oil
- •salt and pepper to taste
- •1 teaspoon mixed spice
- •0.25 teaspoon freshly ground cardamom
- •8 skinless, boneless chicken thighs
- •0.5 cup tahini
- •0.25 cup plain yogurt
- •0.5 teaspoon minced garlic
- •2 tablespoons lemon juice
- •1 tablespoon olive oil
- •1 tablespoon chopped fresh parsley
- •salt and pepper to taste
- •4 medium tomatoes, thinly sliced
- •0.5 cup sliced onion
- •4 cups shredded lettuce
- •8 pita bread rounds
Instructions
- In a glass baking dish, mix together the malt vinegar, 1/4 cup 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 the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
- Cover the 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 onto pita breads. Roll up, and top with the tahini sauce.
Nutritional Facts
Per 8 servings
- Calories: 402
- Carbohydrate: 44g
- Fat: 15g
- Fiber: 4g
- Protein: 23g
- Sugar: 5g
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