👨‍🍳 作り方

1. 1

   In a bowl, combine chicken thighs, olive oil, lemon juice, minced garlic, cumin, paprika, coriander, turmeric, salt, and pepper. Marinate for at least 30 minutes, or preferably for a few hours in the refrigerator.

   💡 プロのコツ: Marinating longer will deepen the flavors.
2. 2

   While chicken marinates, prepare the tahini sauce: whisk together tahini, water, lemon juice, minced garlic, and salt until smooth and creamy. Add more water if needed to reach desired consistency.

   💡 プロのコツ: The sauce should be pourable but not too thin.
3. 3

   Prepare the Israeli salad: in a bowl, combine diced tomatoes, cucumber, finely chopped red onion, and chopped parsley. Dress with olive oil, lemon juice, and salt. Toss gently.

   💡 プロのコツ: Chop vegetables finely for the best texture.
4. 4

   Heat a large skillet or grill pan over medium-high heat. Add marinated chicken thighs in a single layer (cook in batches if necessary to avoid overcrowding).

   ⏱️ 6-8 minutes per side

   💡 プロのコツ: Ensure the pan is hot before adding chicken for a good sear.
5. 5

   Cook chicken for about 6-8 minutes per side, or until cooked through and nicely browned. Remove from pan and let rest for a few minutes.

   ⏱️ 15 minutes
6. 6

   Thinly slice the cooked chicken. Warm pita bread on the skillet or grill.

   💡 プロのコツ: Slicing against the grain will make the chicken more tender.
7. 7

   Assemble the plates: serve sliced chicken alongside warm pita bread, a generous drizzle of tahini sauce, Israeli salad, and pickled turnips. Add amba if desired.

   💡 プロのコツ: Offer extra tahini and lemon wedges on the side.