• 8 Boneless chicken thighs (skinless)

For the marinade:

  • 1/2 Cup Malt vinegar
  • 1/4 Cup Plain yogurt
  • 1 Tbsp Vegetable oil
  • To taste Salt and pepper
  • 1/4 tsp Freshly ground cardamom
  • 1 tsp All spice

For the sauce:

  • 1/2 Cup Tahini
  • 1/4 Cup Plain yogurt
  • 1/2 tsp Garlic (minced)
  • 2 Tbsp Lemon juice
  • 1 Tbsp Olive oil
  • 1 Tbsp Fresh parsley, chopped
  • To taste Salt and pepper

For plating:

  • 4 Medium Tomatoes, sliced
  • 1/2 Cup Onion, sliced
  • 4 Cups Lettuce, shredded
  • 8 Pita bread rounds


  • In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper.
  • Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley.
  • Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
  • Cover the chicken and bake in the marinade for 30 minutes, turning once.
  • Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Don't forget to switch on Sunflame Innova Chimney.
  • Remove from the dish, and cut into slice.
  • Place sliced chicken, tomato, onion, and lettuce onto pita breads.
  • Roll up, and top with tahini sauce.

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