Directions
- 1Cut the chicken thighs into thin strips.
- 2Prepare the marinade by blending garlic, hot pepper paste, yogurt, lemon juice, rosemary, oregano, parsley, ginger, paprika, salt, pepper, and olive oil.
- 3Mix the chicken strips with the marinade.
- 4Spread gee or tallow on a baking sheet, then add the marinated chicken, creating an even layer.
- 5Bake the chicken in the oven on high broil for 15 minutes, flip, and repeat.
- 6Add charcoal to some oil in a pan and cover it.
- 7Dip a thin pita in the pan drippings.
- 8Spread toum and shatta on the pita.
- 9Add the chicken, wild cucumber pickles, and tomato sauce to the pita.
- 10Wrap the pita and toast in a pan with tomato sauce.
Ingredients
- 1 package chicken thighs
- 3 garlic cloves
- 2 tablespoons hot pepper paste
- 1 cup yogurt
- 2 tablespoons lemon juice
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon ginger
- 1 teaspoon cuban paprika
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon olive oil
- 1 tablespoon gee or tallow
- 1 pita bread
- 1 tablespoon toum
- 1 tablespoon shatta
- 1 handful wild cucumber pickles
- 2 tablespoons tomato sauce
Equipment
knifefood processorbaking sheetovenlarge bowlfrying pan
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