HALAL CART RECIPES

Steps:

• To make the spicy sauce: Place chilis in a small bowl and cover with 1 1/2 cups of boiling water. Let sit until chilies have softened, about 10 minutes. Transfer chilies to the jar of a blender and add in 6 tablespoons of the soaking liquid, garlic cloves, olive oil, vinegar, paprika, coriander, cumin, and salt. Puree until completely smooth. Transfer sauce to an airtight container and place in refrigerator until ready to use.
• To make the white sauce: In a medium bowl, whisk together mayonnaise, yogurt, vinegar, sugar, and lemon juice. Season with salt and pepper to taste. Transfer sauce to an airtight container and place in refrigerator until ready to use.
• To make the chicken: Place olive oil, lemon juice, oregano, coriander, and garlic in the jar of a blender and puree until smooth. Season with salt and pepper to taste. Place chicken thighs in a large Ziploc bag and pour in half of the marinade. Seal bag and toss to evenly coat chicken in sauce. Place bag in refrigerator for one hour, up to four. Transfer remaining marinade to an airtight container and place in refrigerator until ready to use.
• To make the rice: Melt butter in medium saucepan over medium heat. When foaming subsides, stir in tumeric and cumin and cook until fragrant, but not browned, about 30 seconds. Add in rice and cook, stirring frequently, until grains are toasted and starting to turn transparent, about 4 minutes. Add in chicken broth and bring to a boil. Reduce heat to a simmer, season with salt to taste, then cover pan and let cook undisturbed for 15 minutes. Remove from heat and let rest for 15 minutes more prior to serving.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place chicken on grill and cook, flipping occasionally, until well browned and cooked through, about 10 minutes total. Transfer chicken to a cutting board and roughly chop. Place chicken in a medium bowl and add in reserved marinade; toss to coat. Place chicken back on grill and cook until warmed through, about 2 minutes more. Transfer chicken back to bowl.
• Place pitas on grill and cook until warm and pliable, about 1 minute. Transfer to a cutting board and slice each pita into 8 pieces.
• To serve: Divide the rice, lettuce, tomato, and toasted pita bread evenly among four shallow bowls or plates. Pile the chicken on top of the rice. Top the chicken and rice with white sauce and hot sauce to taste. Serve immediately.