Serves 1
Directions
- 1Get some really thin strips of chicken thighs at an angle.
- 2Start the marinade with some hot burn, hot pepper paste, a solid amount of yogurt, and lots of lemon juice.
- 3Add dried rosemary, oregano, parsley, ginger, cumin, paprika, salt, and pepper to the marinade.
- 4Add a gulp of olive oil to the marinade and blend.
- 5Allow the chicken to swim with the marinade, then mix until patience is lost.
- 6Spread ghee or tallow on a sheet tray.
- 7Make an equal layer of chicken on top of the ghee or tallow.
- 8Put the chicken into the oven on a high broil.
- 9After 15 minutes, flip the chicken and repeat the broiling process one more time.
- 10To smoke the chicken, add charcoal to some oil and cover.
- 11Dip a thin pita in the pan drippings.
- 12Smear toum and shatta on the pita.
- 13Add a pile of chicken, wild cucumber pickles, and a line of tomato sauce on the pita.
- 14Add more tomato sauce to a hot pan.
- 15Nestle in and toast the sandwich in the pan.
Ingredients
- chicken thighs
- hot burn
- hot pepper paste
- yogurt
- lemon juice
- dried rosemary
- oregano
- parsley
- ginger
- cumin
- paprika
- salt
- pepper
- olive oil
- ghee or tallow
- charcoal
- oil
- thin pita
- toum
- shatta
- wild cucumber pickles
- tomato sauce
Equipment
sheet trayovenpan
Tips
- Cut chicken thighs into really thin strips at an angle.
- For smoking, add charcoal to some oil and cover.
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