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Halal Chicken on a Pita AKA Rafakey 2.0

Pita sandwiches stuffed with NYC street cart-style chicken
A revamped version of my husband's favorite NYC street cart food. Tender, flavorful Middle Eastern chicken paired with two fantastic sauces and served up in a fluffy pita.
Big Flavors from a Tiny Kitchen - Dino Covelli (adapted from Eric Rhee and Michelle Won)
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Course: Chicken
Cuisine: Middle Eastern

Ingredients
  

  • 6 boneless chicken thighs fat trimmed, cubed
  • 3 garlic cloves minced
  • 2 tablespoon lemon juice
  • 1 tablespoon dried oregano
  • 2 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon dried minced onion
  • 1 teaspoon fenugreek
  • ½ teaspoon ground coriander
  • ¾ cup greek yogurt
  • sea salt
  • freshly ground black pepper
  • 3 tablespoon olive oil
  • 1 tomato cubed
  • ½ head iceberg lettuce chopped
  • Pita bread
White Sauce:
  • 1 Cup Greek yogurt
  • 1 Cup mayonnaise
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 4 tablespoon white vinegar
  • 1.5 Tbsp. lemon juice ½ lemon
  • 1 Tbsp. olive oil
  • 1 teaspoon dill dry or fresh
Red Sauce:
  • 4 parts Harissa
  • 1 part Sriracha

Method
 

  1. Combine all the spices, garlic, lemon juice and 1 tablespoon of olive. Generously salt and pepper. Work in the Greek yogurt. Add the cubed chicken thighs and onions and let it marinate overnight.
  2. Put 2 tablespoons of olive oil in a hot skillet, preferably cast iron. Add the chicken.
  3. Cook the chicken, stirring occasionally, until nicely browned and cooked through. Place pitas on top to soften.
  4. Once the pitas are warm, place a pita in a large square of tin foil and add the chicken. Top with lettuce and tomato and sauces.

Notes

Based on: Chicken and Rice NYC Street Meat Style by Eric Rhee and Michelle Won
Rafiqi’s Delicious Food carts are numerous and abundant in NYC. The delicious odor of garlic and Middle-Eastern herbs permeated my afternoon commute one day back in 2004 and I’ve been a Rafiqi’s addict ever since.

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