The Halali guys

Ingredients for 3 servings:

• 2 tbsp lemon juice, freshly squeezed
• 1 tbsp oregano, freshly chopped
• ½ tbsp coriander powder
• 3 garlic cloves
• ¼ cup olive oil
• Salt, kosher
• Pepper, freshly ground
• 1 kg boneless chicken thighs, trimmed of skin, fat and tendons
• 1 tbsp vegetable oil
• 2 tbsp butter
• ½ tsp turmeric
• ¼ tsp cumin powder
• 1 ½ cups basmati rice
• 2 ½ cups chicken broth
• Salt, kosher and freshly ground pepper
• ½ cup mayonnaise
• ½ cup yogurt, Greek
• 1 tbsp sugar
• 2 tbsp white wine vinegar
• 1 tsp lemon juice, freshly squeezed
• ¼ cup freshly chopped parsley
• Salt, kosher and freshly ground pepper
• 1 head of iceberg lettuce
• 1 large tomato(s)
• 3 pita bread(s)
• BBQ sauce
• Harissa sauce

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 10 minutes

Street food to cook at home. Translated recipe

In a food processor, chop 2 tablespoons of lemon juice, oregano, cilantro, garlic, and olive oil into a smooth marinade. Season with salt and pepper. Place the chicken in a zip-lock plastic bag, add half of the marinade, and massage in. Refrigerate the remaining marinade. Refrigerate the meat for about an hour, kneading it a few times. After an hour, pat the meat dry. Season with salt and pepper. Place in a pan and cook in a little oil over medium-high heat. When one side is lightly browned, flip. Cook on the other side until cooked through, reducing the heat if necessary. Remove from the pan and let cool slightly. Using a large kitchen knife, chop the meat into small pieces, about 1/2 inch in size. Toss in a bowl with the remaining marinade and set aside until the rest is ready. For the rice, melt the butter in a saucepan over medium heat. Then toast the ground cumin and turmeric for one minute. Then add the rice and toast for about four minutes, stirring frequently, until the rice is lightly browned. Add the chicken stock and bring to a boil. Season with salt and pepper. Reduce the heat and simmer gently, covered, for about 15 minutes without stirring. Remove from the heat and let stand for another ten minutes, until the stock is completely absorbed. For the sauce, combine the mayo, yogurt, sugar, white wine vinegar, lemon juice, parsley, and pepper in a bowl. Season with salt to taste. Briefly heat the meat with the marinade again. To serve, chop the iceberg lettuce into small pieces and the tomato in the same way. Toast the pita bread and tear it into small pieces. Place the rice in deep plates and serve with the desired amount of meat on top. Then add the white sauce, harissa sauce (careful, it’s spicy), and a drizzle of BBQ sauce. Place the lettuce and tomato next to it. Now mix everything together as desired and serve with pita bread. It’s best to sit on the side of the road in New York at night, watch the crazy people, and enjoy the street food.