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Ben Franklins aka Tabouleh and Rezmi-kebob Pitas

Course Main Course
Cuisine Arabic
Cook Time 30 minutes
Total Time 30 minutes
Servings 5 serving

Ingredients

  • 1/2 tahini cip
  • 3 cloves garlic
  • 1/2 tsp kosher salt
  • 2 tbsps olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon parsley
  • 1/2 red onion finely diced
  • 5 oz parsley fresh
  • 1 cucumber field , diced
  • 2 tomato roma , diced
  • 800 g chicken breast boneless skinless
  • 1 tbsp ginger zested root
  • 2 onion large , chopped
  • 1/2 cup yogurt fresh , plain (I used greek)
  • 1/2 cup almonds
  • 1 lemon Juice of
  • salt and pepper ,
  • olive oil
  • 1 - 2 tbsps garlic sauce of
  • pita bread

Instructions

  • Put tahini, garlic, salt, oil, lemon juice and parsley in food processor and process into sauce, adjust olive oil to thin, adjust tahini to thicken
  • Prepare Tabouleh bulgur wheat kit according to instructions
  • Toss together parsley, tomatoes, onions and bulgur, cucumber and dressing
  • Soak the almonds in hot water for at least 10 minutes, then remove peels by pinching each nut between your thumb and index finger (itu2019s tedious as fuck)
  • Put everything but the chicken and yogurt into a food processor, process, adding olive oil slowly until a paste is formed
  • Put the chicken in a large bowl, coat with yogurt and paste and mix thoroughly with hands until chicken is completely coated.
  • Either leave the chicken to marinate for 24 hours in the fridge, or skewer them up now.
  • Grill chicken til done
  • Stuff pitas with tabouleh and chicken and drizzle on garlic sauce.