One bite, and you'll be transported to...midtown Manhattan, where thousands of sandwiches with similar Middle Eastern flavors are sold from fancy pushcarts every day. But they don't have the care and finesse that this sandwich has.
2 large chicken thighs, boned
1 1/2 teaspoons ground cumin
1 garlic clove, minced
1 teaspoon extra-virgin olive oil
salt and freshly ground pepper to taste
1/4 cup plain yogurt
1 tablespoon plus 1 teaspoon tahini
1 teaspoon fresh lemon juice
2 pita breads (with or without pockets)
1 1/2 cups classic Tabouli
1. Rub the chicken thighs with the ground cumin, garlic, and olive oil. Season well with salt and pepper. Marinate in the refrigerator for 6 to 10 hours (with more time, the cumin-garlic flavor will be stronger).
2. Mix together well the yogurt, tahini paste, and lemon juice. Thin out with a bit of water to make a smooth, medium-thick sauce. Season to taste with salt and pepper.
3. When ready to make the sandwiches, prepare a hot charcoal fire. Grill the chicken thighs on both sides until just past pink, about 10 minutes. (Alternatively, you can cook the chicken thighs under a preheated broiler, turning once, until just past pink.) Let the cooked thighs rest for 10 minutes, then cut into slices about 1/4 inch thick.
4. Steam the pita breads until warm; this will make them softer in texture and easier to stuff or fill. If using pita breads with pockets, cut the breads in half and stuff each of the 4 halves with chicken, tabouli, and sauce. If using pita breads without pockets, simply place chicken, tabouli, and sauce on each pita and fold; you may then cut them in half.
These easy-to-make delights are at their best when served warm. One bite, and you'll be transported to...midtown Manhattan, where thousands of sandwiches with similar Middle Eastern flavors are sold from fancy pushcarts every day. But they don't have the care and finesse that this sandwich has. Makes 2 pita sandwiches