Directions

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  1. Marinate chicken in ¾ cup yogurt, 2 tbsp vinegar, 2 cloves garlic, 1 tsp pepper, ½ tsp salt, and juice of ½ a lemon for 8-10 hours (or overnight).
  2. Cook chicken in oil till tender.
  3. In a separate bowl, beat the tahini in cold water till the colour lightens. Add the cold water 1 tsp at a time.
  4. Add the remaining ingredients of the sauce (1 clove garlic, juice of ½ a lemon, 2 tbsp yogurt, and 1 tbsp vinegar) into the tahini and set aside. Your sauce is complete.
  5. Get your filling (tomatoes, french fries, pickles) ready and set aside.
  6. When the chicken is ready, fill the pitas with chicken, sauce and other fillings.

 

Notes

  • Instead of crushed garlic you can also use garlic-ginger paste if you have it ready in your fridge.
  • Tahini has to be beaten in cold water.
  • To start with, the tahini will be easy to handle/beat. As you add cold water it’ll keep solidifying and become harder to beat. Continue adding water and beating until its brown colour changes close to off-white and consistency is pasty.