Ingredients

• ½ cup extra virgin olive oil
• Juice of 1 lemon
• 3 cloves garlic, minced
• 2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon black pepper
• ½ teaspoon ground turmeric
• ¼ teaspoon ground cinnamon
• ¼ teaspoon cayenne pepper
• 2 lbs boneless, skinless chicken thighs
• Cooking spray
• 1 large onion, thinly sliced

• ½ cup Greek yogurt
• Juice of ½ lemon
• 1 tablespoon extra virgin olive oil
• 2 cloves garlic, minced
• Kosher salt, to taste
• Pinch of crushed red pepper flakes

• Warmed pitas
• Chopped romaine lettuce
• Cherry tomatoes, halved
• Cucumber, thinly sliced

Instructions

1. Whisk together olive oil, lemon juice, garlic, salt, and all spices in a large bowl. Add chicken thighs and coat evenly. Cover and refrigerate at least 2 hours, preferably overnight.
2. Preheat oven to 425°F and grease a baking sheet with cooking spray. Toss sliced onion into the marinade, then spread chicken and onions on the sheet.
3. Roast 30 minutes, or until chicken reaches an internal temperature of 165°F. Rest 5 minutes, then thinly slice against the grain.
4. Whisk together yogurt, lemon juice, olive oil, and garlic for the sauce. Season with salt and red pepper flakes to taste.
5. Warm pitas. Fill with sliced chicken, roasted onions, romaine, tomatoes, cucumber, and a drizzle of yogurt sauce. Serve immediately.

Notes

• Marinate overnight for the deepest flavor if time allows.
• Slice the chicken thin and against the grain for the most tender texture.
• Chicken breasts can substitute for thighs but require closer attention to avoid drying out.

Storage

• Chicken: Fridge, airtight container, up to 4 days. Freezer, up to 2–3 months.
• Yogurt sauce: Fridge, separately, up to 4 days.
• Veggies & pita: Best prepped fresh before serving.
• Reheat: Skillet over medium heat, or microwave in short bursts, covered.

Nutrition Estimate (per serving)