- 1/2 cup [125 mL] malt vinegar
- 1/4 cup [60 mL] plain yogurt
- 1 tablespoon [15 mL] vegetable oil
- 1 teaspoon [5 mL] mixed spice
- 1/4 teaspoon [1 mL] freshly ground cardamom
- Salt and pepper, to taste
- 8 skinless, boneless chicken thighs
Sauce
- 1/2 cup [125 mL] tahini sauce
- 1/4 cup [60 mL] plain yogurt
- 1/2 teaspoon [2.5 mL] minced garlic
- 2 tablespoons [30 mL] lemon juice
- 1 tablespoon [15 mL] olive oil
- 1 tablespoon [15 mL] freshly chopped parsley
- Salt and pepper to taste
To serve
- 4 medium tomatoes, thinly sliced
- 1/2 cup [125 mL] onion slices
- 4 cups [1 L] shredded lettuce
- 8 pita breads
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- Into a glass baking dish, mix together malt vinegar, plain yogurt, vegetable oil, mixed spice, cardamom, salt and pepper.
- Arrange prepared chicken thighs into mixture; turn to coat.
- Cover and leave to marinate, refrigerated, for at least 4 hours or overnight.
- Preheat oven to 350°F [180°C].
- Into a small bowl, mix together tahini sauce, plain yogurt, minced garlic, lemon juice, olive oil, and freshly chopped parsley.
- Season with salt and pepper, taste, and adjust flavors if desired.
- Cover and refrigerate.
- Bake chicken thighs in its marinade covered into preheated oven for 30 minutes, turning once.
- Uncover and bake chicken thighs for approximately 5 to 10 minutes more, until browned and cooked through.
- Remove chicken thighs from the dish; cut into slices.
- Evenly arrange chicken thigh slices in the middle of pita breads.
- Evenly garnish each with tomato and onion slices, and shredded lettuce.
- Roll-up, top with sauce, and enjoy.
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