For the chicken:
1 freshly squeeze lemon juice
1 teaspoon oregano
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon 7 spices powder
1/2 teaspoon cumin powder
3-4 garlic cloves finely chopped (about 1 1/2 tablespoons)
1/4 cup olive oil
1 teaspoon freshly ground black pepper
Salt to taste
2 cups boneless & skinless chicken thighs
1 head iceberg lettuce shredded
1 large tomato chopped
1 cucumber chopped
Fluffy pocketless pita bread cut into pieces
Garlic & hot sauce
Combine the lemon juice, oregano, coriander, paprika, salt, black pepper, 7 spices, salt, garlic and olive oil in a bowl. Place the chicken in the bowl and marinate the chicken in the refrigerator for at least 4 hour to 6 hours.
Remove the chicken from the fridge. Heat the pan over medium to high heat and add the chicken pieces and cook without disturbing until they are lightly browned on the first side for about 4 minutes. Using tongs, flip the chicken. Reduce the heat to medium and cook until the chicken is cooked through the center. Transfer the chicken to a cutting board and allow to cool for 5 minutes.
Using a chef’s knife, roughly chop the chicken into 1/4-inch chunks. Return the entire contents of the chicken to the skillet. Cook over medium heat, stirring occasionally, until heated through.
To serve, divide the rice, lettuce, tomato, and toasted pita bread evenly. Pile the chicken on top of the rice. Top with the white sauce and hot sauce. Serve immediately with extra sauce.
RECIPE COURTESY BY GRATIFY COOKING