In a glass baking dish, mix together malt vinegar, ¼ cup plain yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, ¼ cup plain yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
Cover chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
Place sliced chicken, tomato, onion, and lettuce inside of pita breads. Roll up, and top with the tahini sauce.
Note: This is an awesome Lebanese sandwich served in most Lebanese restaurants. Can be served with Tahini Sauce or Toum.
Yield: 8 Servings Preparation Time: 10 Minutes Cooking Time: 40 Minutes Ready In: 4 Hours And 50 Minutes Calories Per Serving: 403 Total Fat Per Serving: 15.3 Grams Cholesterol Per Serving: 58 MG Sodium Per Serving: 422 MG Total Carbohydrates Per Serving: 44.1 Gram Dietary Fiber Per Serving: 4.1 Grams Protein Per Serving: 23.3 Grams Degree of Difficulty:: Medium Recipe Category: Sandwich Recipe Ethnic Group: Arabian
