Step 1: You will need...
- 2 pita bread
- 2 chicken thighs, without skin or bones
- 2 tbsp "ras el hanout", ready-made Moroccan spice mix
- 2 tbsp olive oil
- 6 tbsp chopped salad, (tomatoes, cucumber, parsley)
- 4 tbsp ready-made tahini
- 4 tbsp ready-made hummus
- 1 tbsp ready-made harissa
- 1 chopping board
- 1 knife
- 1 bowl
- 4 spoons
- 1 tray
- 1 barbecue, either charcoal or gas
- 1 bottle of water for dousing any flames
Step 2: Prepare the barbecue
If you have a charcoal BBQ light it 30-45 minutes before you plan to cook. It is ready to cook on when there are no more flames and the charcoal has turned white. If you are using a gas BBQ, light it up and turn it to the highest setting. Leave it for 15-20 minutes to heat up.
Step 3: Marinate the chicken
Place the chicken in the bowl and pour the spice-mix on top followed by the olive oil. Then, mix together well until the chicken is completely coated.
Step 4: Barbecue the chicken and the pita
Place both pieces of chicken on the barbecue and grill them for 4 minutes. As the chicken cooks, fat will seep out onto the barbecue causing the flames to rise. Sprinkle over a little water every now and again to prevent the chicken from burning.
When 4 minutes have passed, turn the chicken over to grill the other side. In the last 2 minutes, put the pitta bread onto the barbecue and toast for a minute on each side. When done, remove the chicken and then the pitta.
Step 5: Slice the chicken
Cut the chicken into thin slices.
Step 6: Put the sandwich together
Chop a little bit off one side of the pitta, then insert the knife to open it up. Repeat with the second. Holding the pitta open, add a spoonful of hummus followed by a little harissa to your liking as it's fairly spicy, and add a few pieces of chicken. Next put a little salad on top and finally add a dollop of tahini. Repeat with the second pitta.
Step 7: Serve and enjoy
This dish can also be made with chicken, lamb or beef.