Pita with Tabbouleh and Chicken in Cumin and Tahini Yogurt Sauce
4 servings
30 minutes
This recipe transports you to the heart of Greek cuisine, combining the freshness of tabbouleh, the spice of cumin, and the creamy softness of yogurt-tahini sauce. Pita warmed to a tender texture becomes the perfect vessel for aromatic chicken infused with garlic and cumin. Tabbouleh adds brightness with parsley, lemon juice, and couscous, while the yogurt-tahini sauce softens the flavor palette, creating a perfect balance between spiciness and freshness. This sandwich not only satisfies hunger but also evokes Mediterranean shores where food is an art of enjoyment. A wonderful dish for a light lunch or dinner, it unites traditional ingredients in a modern interpretation, offering new gastronomic experiences.
1
Rub the chicken meat with cumin, garlic, and oil. Salt and pepper it. Place in the refrigerator to marinate for 6-10 hours.
- Poussin (young chicken): 1 piece
- Caraway: 20 g
- Garlic: 1 clove
- Olive oil: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
2
Mix yogurt, tahini, and lemon juice. Whisk with a little water to get a thick, homogeneous sauce.
- Yoghurt: 50 ml
- Tahini: to taste
- Lemon juice: 5 ml
3
Before preparing the sandwiches, grill the chicken on both sides. Let it cool for 10 minutes and slice it thinly.
- Poussin (young chicken): 1 piece
4
Warm the pita to make it softer and easier to fill. Cut in half, fill each half with tabbouleh, chicken, and sauce.
- Pita bread: 2 pieces
- Tabbouleh: 350 g
- Poussin (young chicken): 1 piece
- Yoghurt: 50 ml
- Tahini: to taste
- Lemon juice: 5 ml
