Ingredients (with measurements)
For the Chicken:
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½ cup extra-virgin olive oil
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Juice of 1 lemon
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3 cloves garlic, minced
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2 tsp kosher salt
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1 tsp ground cumin
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1 tsp ground coriander
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½ tsp black pepper
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½ tsp ground turmeric
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¼ tsp ground cinnamon
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¼ tsp cayenne pepper
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2 lbs boneless, skinless chicken thighs
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Cooking spray
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1 large onion, thinly sliced
For the Yogurt Sauce:
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½ cup Greek yogurt
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Juice of ½ lemon
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1 tbsp extra-virgin olive oil
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2 cloves garlic, minced
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Kosher salt, to taste
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Pinch of crushed red pepper flakes
For Serving:
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Warmed pitas
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Chopped romaine
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Cherry tomatoes, halved
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Cucumber, thinly sliced
Instructions
1. Marinate the Chicken
In a large bowl, whisk together olive oil, lemon juice, garlic, and all the spices. Add chicken thighs and coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight, for maximum flavor.
2. Roast the Chicken
Preheat oven to 425°F (220°C) and grease a baking sheet with cooking spray. Toss sliced onions into the marinade, then spread chicken and onions onto the sheet. Roast for 30 minutes, or until the chicken reaches an internal temperature of 165°F. Let rest for 5 minutes, then thinly slice.
3. Prepare the Yogurt Sauce
In a small bowl, combine yogurt, lemon juice, olive oil, and garlic. Add salt and red pepper flakes to taste. Stir until smooth.
4. Assemble & Serve
Warm pitas in the oven. Fill each with sliced chicken, roasted onions, romaine, tomatoes, cucumber, and a drizzle of yogurt sauce. Enjoy immediately.
Storage Tips
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Chicken: Store in an airtight container in the fridge for up to 4 days.
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Yogurt Sauce: Keep separately in the fridge for up to 4 days.
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Veggies & Pitas: Chop fresh before serving for best texture.
Nutrition
Calories: 542 kcal | Carbohydrates: 36 g | Protein: 28 g | Fat: 32.8 g | Saturated Fat: 6.2 g | Cholesterol: 68 mg | Sodium: 156 mg | Fiber: 2.4 g | Sugar: 4.3 g
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