The King of the Grill: Sizzling Pargiyot with Amba-Tahini
In Tel Aviv, pargiyot (boneless chicken thighs) are the undeniable kings of the grill. Whenever I close my eyes, I am back in the bustling Carmel Market of my childhood, the air thick with turmeric, garlic, and the smoke of scorching meat. My father used to buy us pargiyot skewers right off the coals, the golden juices dripping down our chins. This recipe is my love letter to those chaotic, beautiful afternoons, elevated for your dinner table. I marinate these beauties in a deeply fragrant spice blend before scorching them in a screaming-hot pan until the edges absolutely crackle. Texture is everything, which is why we serve them over a vibrant, herb-packed charred cabbage slaw. Everything swims in a luscious, golden amba-spiked tahini pool. Amba, a tangy fermented mango pickle, perfectly cuts the richness of the sesame. Please, do not be afraid to push the cabbage until it is genuinely blackened—that bitter char is crucial to balance the dish! If you cannot find amba, just stir a little mango chutney and a pinch of toasted fenugreek into your tahini. Pile on more fresh cilantro, mint, and pomegranate seeds than you think you need. Generosity is always the secret ingredient.
Featured Recipe
Sizzling Pargiyot with Amba-Tahini & Blistered Cabbage Slaw
In Tel Aviv, pargiyot (boneless chicken thighs) are the undeniable kings of the grill. I marinate these in a deeply fragrant, turmeric-stained spice blend before scorching them in a screaming-hot pan until the edges crackle. We are serving them over a vibrant, herb-packed charred cabbage slaw, swimming in a golden amba-spiked tahini pool. It is the chaotic, beautiful, texture-heavy street food of my childhood, reimagined for your own kitchen.
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Timeline
Ingredients
- 2 lbs boneless skinless chicken thighs(patted dry, left whole or halved if very large)
- 8 tbsp olive oil(divided use for marinade, pita, and searing)
- 7 tbsp lemon juice(freshly squeezed, divided use)
- 5 cloves garlic(4 grated for chicken, 1 grated for tahini)
- 1 tbsp ground cumin(for the marinade)
- 1 tbsp ground coriander(for the marinade)
- 1 tsp ground turmeric(for the marinade)
- 1 tsp smoked paprika(for the marinade)
- 1/2 tsp ground cardamom(for the marinade)
- 1/4 tsp ground cinnamon(for the marinade)
- 1.75 tsp kosher salt(divided use)
- 1/2 cup raw tahini paste(stirred well before measuring)
- 1/3 cup ice water(for the tahini)
- 2 tbsp amba(Middle Eastern mango pickle puree)
- 2 large pita breads(torn into bite-sized pieces)
- 1 tbsp za'atar(for the pita crunch)
- 1/2 head green cabbage(cut into two thick wedges, core intact)
- 1 cup fresh parsley leaves(roughly chopped)
- 1 cup fresh mint leaves(roughly torn)
- 1/2 cup fresh cilantro leaves(tender stems are fine)
- 1/2 cup pomegranate seeds(for garnish and crunch)
- 1 tbsp sumac(for the slaw)
Instructions
- 1
In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 4 cloves garlic (grated), 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp ground turmeric, 1 tsp smoked paprika, 1/2 tsp ground cardamom, 1/4 tsp ground cinnamon, and 1.5 tsp kosher salt. Add 2 lbs boneless skinless chicken thighs and toss vigorously until every crevice is coated in the thick spice paste. Set aside to marinate at room temperature.
10 min
Tip: Using your hands is the best way to ensure the marinade gets worked into the meat. Let it sit at room temperature so it cooks evenly later.
- 2
Preheat your oven to 400 degrees Fahrenheit. While it heats, make the amba-tahini. In a medium bowl, vigorously whisk together 1/2 cup raw tahini paste, 3 tbsp lemon juice, 1 clove garlic (grated), and 1/4 tsp kosher salt. The mixture will seize and thicken. Slowly stream in 1/3 cup ice water while whisking until it becomes luxuriously silky and pale. Fold in 2 tbsp amba.
5 min
Tip: Ice water is my non-negotiable secret for the fluffiest, lightest tahini. Don't skip it!
- 3
On a rimmed baking sheet, toss the torn 2 large pita breads with 3 tbsp olive oil and 1 tbsp za'atar. Massage the oil into the bread so it crisps evenly.
5 min
Tip: Tear the pita by hand rather than cutting it; the jagged edges catch the oil and get incredibly crispy.
- 4
Place the baking sheet in the oven and bake until the pita pieces are deeply golden and crisp, tossing halfway through.
12 min
Tip: Keep an eye on them in the last few minutes, pita can go from perfectly golden to burnt very quickly.
- 5
Place a large, heavy cast-iron skillet over medium-high heat and let it get screaming hot. Brush the cut sides of your 1/2 head green cabbage wedges with 1 tbsp olive oil.
5 min
Tip: Keeping the core intact for now prevents the cabbage wedges from falling apart in the pan.
- 6
Place the cabbage wedges into the dry, hot skillet. Press down firmly. Sear undisturbed until heavily charred and blistered on both cut sides. Remove to a cutting board to cool slightly.
8 min
Tip: We want an aggressive, black char here. This brings out an incredible smoky sweetness that anchors the salad.
- 7
Add 1 tbsp olive oil to the same hot skillet. Carefully lay down half of the marinated chicken thighs. Do not crowd the pan. Sear heavily on one side until deeply caramelized and crusty, then flip and cook until the second side is charred and cooked through. Remove to a plate.
8 min
Tip: I beg you: do not move the chicken once it hits the pan! Give it time to build that gorgeous spice crust.
- 8
While the first batch of chicken sears, chop the charred cabbage (discarding the tough core) into bite-sized pieces. Toss in a large bowl with 1 cup fresh parsley leaves, 1 cup fresh mint leaves, 1/2 cup fresh cilantro leaves, 1/2 cup pomegranate seeds, 1 tbsp sumac, and the remaining 2 tbsp lemon juice. Toss well.
6 min
Tip: Treat the herbs like salad greens here, not just a garnish. They bring the necessary freshness to cut through the rich chicken.
- 9
Add the remaining half of the marinated chicken to the skillet and sear just like the first batch. Remove to the plate to rest.
8 min
Tip: If the pan gets too smoky, lower the heat slightly, but keep it high enough to maintain the sizzle.
- 10
Slice the rested chicken into thick strips. To serve, swoop the amba-tahini across a large serving platter. Pile the charred cabbage and herb slaw over the tahini, lay the sizzling sliced pargiyot over the top, and scatter generously with the crispy za'atar pita crunch.
6 min
Tip: Serve immediately while the chicken is hot, the tahini is cool, and the pita is violently crunchy. That temperature contrast is magic.
Chef's Notes
Amba is a tangy, savory fermented mango condiment that completely transforms tahini. You can find it at Middle Eastern grocers or online. Pargiyot usually refers to deboned chicken thighs in Israel; they stay incredibly juicy even under high heat, which is why we love them so much. The key to this dish is fearlessness with your heat level—embrace the char!
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.