Coat the pieces of the chicken in a mixture of the olive oil, lemon juice, cumin, paprika, smoked paprika, turmeric, cinnamon, ginger, garlic, salt and black pepper, cover and marinate in the fridge at least 2 hours, preferably overnight.
BowlRefrigerator
2
Heat a grill pan pan over high heat.
⚙ Greased Flat PanStoveGrill pan
3
Grill the pieces of the chicken 6–7 minutes per side, until charred and cooked through.
Stove
4
Transfer the chicken to a cutting board, let rest 5 minutes and slice into thin strips.
KnifeCutting board
5
Heat a dry pan over medium heat, and warm the pita in it.
⚙ Greased Flat PanStoveFrying pan
6
Serve immediately in pitas, with tahini, chopped Israeli salad and pickles.
628calories
58 gprotein
48 gcarbs
21 gfat
● protein 37%● carbs 31%● fat 31%
Per serving (367 g), of 4 servings
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Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Grill pan· Also works: Cast-iron pan (No grill marks) · Charcoal grill (Outdoors) · Broiler (Broiler)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
