Description
This dish is easy to make, packed with flavor and freshness, perfect for lunch or dinner.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup plain Greek yogurt
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 6 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cardamom
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup garlic cloves, peeled
- 1 teaspoon kosher salt (for sauce)
- 1/4 cup lemon juice (for sauce)
- 1 cup neutral oil (canola or vegetable)
- 2 tablespoons ice water
- Warm pita bread or flatbreads
- Sliced tomatoes
- Sliced cucumbers
- Shredded lettuce
- Pickled turnips
- Fresh parsley
Instructions
- In a medium bowl, combine the Greek yogurt, olive oil, and fresh lemon juice. Whisk until smooth. Add minced garlic and spices, stirring until evenly distributed.
- Pat chicken thighs dry and coat generously with the marinade. Cover and refrigerate for at least 3 hours, preferably overnight.
- In a food processor, pulse garlic cloves with kosher salt until minced. Drizzle in neutral oil and lemon juice until emulsified. Add ice water to loosen, then set aside.
- Heat a cast iron skillet over high heat, then cook marinated chicken for 4-5 minutes on each side until charred and cooked through. Let rest before slicing.
- Warm pita or flatbreads, spread with garlic sauce, add chicken and toppings, and roll up to serve.
Notes
To customize, swap chicken for other proteins, add different veggies, or play with spices to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 800 mg
- Protein: 30 g