IN THE KIT
12 ozchicken thighs
4 ozbaby tomato
1 ozred onion
1 ozred wine vinaigrette
2 ozroasted red peppers
½ ozgaram masala
4 ozGreek yogurt
1 ozminced garlic
Salt & pepper
Kitchen Items Needed
Microplane or grater
Rimmed baking sheet
3 small bowls
¼ cup of water
Preheat broiler with rack in top position;
Finely grate ¼ teaspoon lemon zest into a medium bowl, then squeeze 1 tablespoon lemon juice into a small bowl;
If needed, trim stem end from lettuce & separate leaves;
Slice tomatoes in half;
Remove leaves from stem, roughly chop parsley;
Peel & thinly slice red onion, cutting in half again for smaller slices.
In bowl with chicken, combine ½ yogurt, drizzle of olive oil, garam masala, pinch of salt & pepper, ½ garlic. Turn chicken to coat. Set aside until step 3.
Remove chicken from marinade & transfer to a rimmed baking sheet lined with foil; discard any remaining marinade. Broil on top oven rack until chicken is browned in spots, about 8–10 minutes (watch closely as broilers vary).
Trim ends from cucumber, then peel & halve lengthwise. Scoop out seeds, then finely chop. Finely chop roasted red peppers. Add cucumbers, roasted red peppers, remaining chopped garlic, & 1 teaspoon oil to bowl with lemon zest, tossing to combine. Season to taste with salt & pepper.
Add tahini & 3 tablespoons of the remaining yogurt to bowl with lemon juice. Stir in ¼ cup water & 1 tablespoon oil to make a smooth sauce (if too thick, add 1 tablespoons water at a time, as needed). Season to taste with salt & pepper
In a small bowl, combine tomatoes, sliced onion, red wine vinaigrette, half of parsley, pinch of salt & pepper. Toss well, set aside.
Serve family style. Placed chicken on platter, sprinkle with remaining parsley. Assemble lettuce wraps at the table, filling lettuce leaves with chicken, cucumber relish, a drizzle of the tahini sauce & tomato salad. Enjoy!