IN THE KIT
12 ozchicken thighs
4 ozbaby tomato
1 ozred onion
1 ozred wine vinaigrette
8 pcslettuce cups
2 ozroasted red peppers
1⁄2 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;
Pat chicken dry & cut into small, bite size pieces. Place in a large bowl.
Combine ½ yogurt, drizzle of olive oil, garam masala, pinch of salt & pepper, ½ garlic in the bowl with chicken. Turn chicken to coat. Set aside until step 3.
Peel cucumber, 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 the bowl with lemon zest, tossing to combine. Season to taste with salt & pepper.
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).
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!