Description
Juicy, spiced chicken served in warm pita with fresh vegetables and a creamy sauce, perfect for weeknight dinners or casual gatherings.
Ingredients
- 2 lbs chicken thighs, boneless and skinless
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground paprika (smoked paprika works well)
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
- 1/4 cup plain yogurt (Greek preferred)
- 1/4 cup olive oil
- Juice of 1 lemon
- Pita bread, for serving
- Fresh vegetables (lettuce, tomatoes, cucumbers), for serving
- Tahini sauce or garlic sauce, for serving
Instructions
- In a bowl, whisk together the minced garlic, cumin, paprika, turmeric, coriander, cinnamon, salt and pepper. Add yogurt, olive oil, and lemon juice and stir until smooth.
- Add chicken thighs to the bowl. Toss to coat well. Cover and refrigerate for at least 1 hour, preferably overnight.
- Preheat a grill or heavy skillet over medium-high heat. Brush with a little oil to prevent sticking.
- Cook marinated chicken about 6–7 minutes per side until edges are charred and internal temperature reaches 165°F (74°C).
- Let chicken rest for 5 minutes, then slice thinly across the grain.
- Warm pita bread, fill with sliced chicken and fresh vegetables, then drizzle with tahini or garlic sauce. Serve immediately.
Notes
For a creamier finish, swap half the yogurt for sour cream or labneh. Chicken breasts can be used but expect slightly drier results. Store leftovers in the refrigerator for up to 3–4 days.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern