Ingredients
Scale
- ½ cup malt vinegar
- ¼ cup plain yogurt
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 1 teaspoon mixed spice
- ¼ teaspoon freshly ground cardamom
- 8 skinless, boneless chicken thighs
- ½ cup tahini
- ¼ cup plain yogurt
- ½ teaspoon minced garlic
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley
- 4 medium tomatoes, thinly sliced
- ½ cup sliced onion
- 4 cups shredded lettuce
- 8 pita bread rounds
Instructions
- In a glass baking dish, mix together the malt vinegar, ¼ cup yogurt, vegetable oil, mixed spice, cardamom, salt, and pepper.
- Place the chicken thighs in the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
- Preheat the oven to 350°F (175°C).
- In a small bowl, mix together the tahini, ¼ 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 tahini sauce.
Notes
Feel free to adjust the spices to suit your taste!
- Prep Time: 10min
- Cook Time: 40min
Nutrition
- Serving Size: 1 sandwich
- Calories: 402
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 70mg