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Ingredients

• 4 boneless, skinless chicken fillets (organic if budget holds)
• 1 tablespoon white wine vinegar
• 3 cloves crushed garlic (use a mortar and pestle as garlic needs to be finely crushed)
• Spices:
• 2 tablespoons ground nutmeg
• 3 tablespoons allspice
• 2 tablespoons ground cardamom
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons crushed or ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon cumin (optional)
• 4 tablespoons cooking oil (not olive oil as that is too rich)
• juice of 1 medium lemon
• 200g plain yoghurt
• For the garlic sauce:
• 4 tablespoons vegetable oil
• 1 clove garlic
• 1 teaspoon salt
• 1 peeled baby potato, boiled, peeled and soft
• 2-3 tablespoons of yoghurt
• 4 pitta breads
• To serve:
• 1/4 cucumber, thinly sliced
• 1/2 onion, thinly sliced
• 1/2 teaspoon sumac (this can be purchased from ethnic shops and Lebanese or Arabic grocers)
• 2 tomatoes, thinly sliced
• 30g fresh parsley, finely chopped
• juice of half a lemon

Description

This Is The Original Lebanese Recipe Which Is Found In The Middle East In Places Like Lebanon And In Lebanese Restaurants. It Tastes Delicious And Is Healthy Because You Don't Use The Chicken Skin. If You Make It, I'd Like To Know What You Think

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