Tender, spiced chicken thighs marinated and cooked to perfection, served with creamy garlic sauce in a pita or flatbread.
Ingredients
1 ½ pounds boneless, skinless chicken thighs
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
½ teaspoon turmeric
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
1 teaspoon salt
3 tablespoons olive oil
2 tablespoons lemon juice
¼ cup plain Greek yogurt (optional)
4–6 pita breads or flatbreads
½ cup fresh parsley, chopped
1 medium tomato, sliced
½ small red onion, thinly sliced
¼ cup pickles, chopped
For the Garlic Sauce:
6 cloves garlic
½ teaspoon salt
¾ cup vegetable or canola oil
3 tablespoons lemon juice
2 tablespoons cold water
Instructions
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Combine garlic, spices, olive oil, lemon juice, and yogurt to make marinade.
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Coat chicken with marinade, refrigerate 2+ hours.
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In a food processor, blend garlic and salt, slowly add oil to emulsify, then lemon juice and water.
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Cook chicken over medium-high heat 5–7 min per side until 165°F.
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Rest chicken 5 min, slice thinly.
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Warm pita, spread garlic sauce, top with chicken, parsley, tomato, onion, pickles, and roll.
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Serve immediately with extra garlic sauce.