Ingredients
| Chicken Shawarma Mini Pita x 8 2 lb free range chicken thighs 1/4 cup extra virgin olive oil 2 tsp cumin powder 2 tsp nutmeg powder 1 tsp paprika powder 1 tsp turmeric powder 1 tsp chili flakes 1 tsp salt 2 tbsp crumbed feta/goat cheese | Mango Amba 2 mangos 1 lime 1 tsp apple cider vinegar 1 tsp chili flakes 1 tsp tumeric 1 tsp nutmeg 1 tsp cumin | Pickled onions 2 red onions 1/4 cup honey 1 cup vinegar 1 cup water 1 tbsp peppercorns 1 teaspoon salt |
| chopped salad 2 cucumbers 2 tomatoes ½ small red onion Juice from a lemon 1 cup of parsley tsp Extra virgin olive oil tsp honey tsp red wine vinager | Tahini Sauce 2 -3 tbsp Tahini paste juice of one lemon 2 tbsp water salt |
- Prepare the pickled onions: Slice the red onions as thin as possible.
Combine honey, vinegar, water, and salt. In a jar or glass container combine the liquid mix with the onions and let it sit in room temperature for at least 2 hours.
- Prepare the amba: remove the mango peel (To cut a mango, start by standing it upright and slice off one thin side as close to the seed as possible. Repeat on the other side. Then, score the flesh of each half in a crisscross pattern and scoop out the cubes with a spoon – remove peel from remains flesh rod the pit with a pairing knife and cut any excess usable flesh) In food processor blend the mango with the lime vinegar and spices until smooth.
- Prepare the salad: Chop cucumbers, tomatoes and red onion into small cubes. Chop the parsley. Combine the red wine vinegar, olive oil and honey and combine with chopped vegetables and parsley – season with salt (drain the liquids from the salad, if the salad is wet it may tear the pita!).
- Tahini sauce: add water salt and lemon juice to a bowl add in tahini one tbsp at time, continually stirring until you get a smooth consistency (thinner than hummus as you don’t want to overfill the pita)
- Prepare the chicken shawarma: In a bowl, mix the chicken thighs with olive oil and spices. Massage the chicken well and let it sit in the fridge for at least one hour (max overnight). Take the chicken out from the fridge 30 minutes before cooking.
Bake the chicken in the oven or air fryer for 30 mins or until cooked through. Let cool slightly, slice as thin as possible, mix with the juices coming out from the slicing and from the pan. - Build the pita: Open the pita with a knife. Spread a nice amount of tahini and amba in the pita. Add the chicken. Add salad. Add the pickled onions. Add .5 tbsp crumbled feta/goat cheese. Close the pita with more tahini and a teaspoon of Amba.
- Enjoy – this works great as a entertaining brunch componetnat or as meal prep diner + lunch the next day for 4 people. The amba and tahini sauces really make the dish pop.
Good Food & Good Times 