Description
Juicy, spice-marinated chicken with a warm cumin-cardamom aroma, served in soft pita with crisp vegetables and a tangy yogurt sauce.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, thinly sliced
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tsp ground cardamom
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- Juice of 1 lemon
- Salt and black pepper to taste
- 4 large pita breads
- 1 cup shredded lettuce
- 1 large tomato, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup plain yogurt
- 1 tbsp tahini
- Fresh parsley for garnish
Instructions
- In a bowl, whisk together olive oil, garlic, cumin, cardamom, paprika, turmeric, cinnamon, cayenne, lemon juice, salt, and pepper to create the marinade.
- Add the sliced chicken thighs to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
- Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken in batches for 6-8 minutes per side, until browned and cooked through.
- While the chicken cooks, warm the pita breads in a dry skillet or oven until soft and pliable.
- In a small bowl, mix yogurt and tahini to create the sauce. Season with a pinch of salt if desired.
- To assemble, place warm pita on a plate, add a layer of shredded lettuce, tomato slices, and red onion. Top with cooked chicken, drizzle with yogurt-tahini sauce, and garnish with fresh parsley. Serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Middle Eastern