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1. In a large bowl, whisk the Greek yogurt, 2 tbsp of the lemon juice, olive oil, crushed garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, allspice, black pepper and half of the kosher salt into a thick marinade.
0.5 cup Plain Greek yogurt,
2.0 tbsp Lemon juice,
3 tbsp Olive oil,
5 clove Garlic,
2 tsp Ground cumin,
2 tsp Ground coriander,
2 tsp Smoked paprika,
1 tsp Ground turmeric,
0.5 tsp Ground cinnamon,
0.5 tsp Ground allspice,
0.5 tsp Ground black pepper,
1 tsp Kosher salt
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2. Add the chicken thighs, turn to coat thoroughly, cover and refrigerate for at least 4 hours or overnight.
1.1 kg Boneless skinless chicken thighs
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3. Whisk the tahini with the remaining lemon juice and a pinch of kosher salt; it will seize up. Gradually whisk in the ice water until smooth, pourable and creamy, then set aside.
1.0 tbsp Lemon juice,
2 tsp Kosher salt,
0.3 cup Tahini,
4 tbsp Ice water
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4. Finely dice the cucumbers, tomatoes and red onion, then toss with chopped parsley and sumac. Season with a pinch of kosher salt just before serving so the salad stays crisp.
2 tsp Kosher salt,
2 piece Cucumbers,
2 piece Tomatoes,
0.5 piece Red onion,
0.2 cup Fresh parsley,
1 tsp Sumac
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5. Heat a large cast-iron skillet or grill pan over high heat until smoking. Cook the chicken thighs in batches without crowding for 5 to 6 minutes per side, until deeply charred at the edges and cooked through to 74°C (165°F).
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6. Rest the chicken for 5 minutes, then slice thinly. Return the slices to the hot skillet for 1 to 2 minutes to crisp the edges further.
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7. Warm the laffa in a dry skillet for about 30 seconds per side until soft and lightly blistered.
4 piece Laffa or large flatbreads
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8. Spread each laffa with tahini sauce and amba, pile on the sliced chicken, Israeli salad and pickles, and finish with a little schug. Fold in the sides and roll tightly, then serve immediately.
0.3 cup Tahini,
4 tbsp Amba (pickled mango sauce),
1 tbsp Schug (green chili sauce),
1 cup Pickled turnips or pickles
