Lunchbreak: Grilled chicken roti from Roti Modern Mediterranean

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Andrew Ashmore

Roti Modern Mediterranean

Check out their website for catering options as well.

Grilled Chicken “Roti” Style

2 Tbs ground cumin
2 tsp ground black pepper
2 tsp dried oregano
1 tsp ground coriander
1 tsp ground marjoram
1/2 tsp ground nutmeg
1/2 tsp ground anise
1/2 tsp red pepper flakes
1/2 tsp ground cardamom
2 1/2 Tbs sea salt
2 Tbs dehydrated garlic
1 1/2 Tbs paprika
1/4 tsp ground ginger
1 Tbs dried cilantro
1/2 Tbs granulated sugar
zest of 1 lemon
3 Tbs olive oil (80/20 blend)
4 pounds freebird chicken thighs (boneless/skinless) or use any all natural antibiotic free chicken available

Place all ingredients except the chicken in a mixing bowl, whisk until thoroughly combined. Add chicken to spice mixture and mix well ensuring chicken is evenly coated. Cover and place marinated chicken in refrigerator for 6-12 hours. Grill chicken over medium-high heat until cooked just through, well caramelized and slightly charred being sure to turn chicken every few minutes and avoid burning.  Can also do this on stovetop using a grill pan.

Red Cabbage Slaw

1 1/4 lb. thinly sliced red cabbage
1/2 lb. carrot matchstick cut/julienned
1/2 cup fresh parsley leaves (rough chopped)
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
1/2 tsp Kosher salt
5 turns fresh ground black pepper
1/2 Tbs granulated sugar

Place oil, lemon juice, vinegar, salt, pepper and sugar in a mixing bowl and whisk together. Add cabbage, carrots and parsley-mix gently until thoroughly combined. Best if marinated for about 30 minutes.

Warm pita in oven, on a griddle plate or grill. Slice cooked chicken into thin bite size pieces and fill pita half way with chicken. Spoon 1-2 Tbs of your favorite sauce over the chicken. Finish with desired toppings such as the red cabbage slaw or hummus, tomatoes, cucumber, pickled onions, pickles.


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