Ingredients
Spice Mix
- 2 tsps Black peppercorns or ¼ to ½ teaspoon ground black pepper
- 2 tsps Sweet paprika
- ½ tbsp Kosher salt
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Coriander seeds
- 1 tsp Brown sugar
- ¼ tsp Cayenne pepper
Chicken
- 1¾ pounds Skinless boneless chicken thighs, cut into 1-inch chunks
- ¼ cup Olive oil, optional
Serving
- 8 Pitas
- 8 tbsps Hummus
- 8 Portions of pickled cabbage, salad, or pickles
- 8 tsps Tahini sauce
Method
- For the spice mix, put the peppercorns, paprika, salt, garlic powder, onion powder, coriander seeds, brown sugar, and cayenne pepper in a mortar. Then crush them using a pestle until a fine consistency is achieved (it doesn’t have to be perfect; some smaller lumps are okay). Alternatively, you can use a spice grinder.
- For the chicken, lay the chicken out in a single layer and generously sprinkle 3 tablespoons or so of the spice mix over them. Use your fingers to massage the spices into the chicken. Alternatively, you can mix 3 tablespoons of spice mix with the olive oil, if using, and brush the mixture over the chicken pieces.
- Using metal or pre-soaked wooden skewers, carefully skewer the marinated chicken pieces. At this stage, you can cover the skewers and store them in the fridge for a couple of hours for the flavors to develop further.
- Place the skewers on a hot grill (or you can use a griddle). Keep turning them over every couple of minutes so that they cook evenly on all sides. The total cooking time should take 10 to 15 minutes. If you don’t have a grill, you can set your oven to broil and place the skewers on a baking sheet in the oven, turning after a few minutes, and checking to make sure they don’t burn. The chicken is cooked when its internal temperature is 165 degrees F.
- For serving, brown the pita bread on the grill for 1 to 2 minutes, turning them over halfway.
- Carefully remove the pita and spread about 1 tablespoon of hummus inside each one, then add a couple of tablespoons of the pickled cabbage. Use a fork to carefully push the pargiyot off the skewer and into the pita.
- Drizzle the chicken with some tahini sauce and serve.