Ingredients
For the chicken:
1/4 cup olive oil 🫒
Juice of 1 lemon 🍋
3 cloves garlic, minced 🧄
1 tsp ground cumin 🌿
1 tsp ground paprika 🌶️
1 tsp ground turmeric 🌿
1/2 tsp ground cinnamon 🌿
1/2 tsp ground coriander 🌿
1/4 tsp ground black pepper 🌿
1/4 tsp ground cloves 🌿
1/4 tsp cayenne pepper 🌶️
1/2 tsp salt 🧂
2 lbs boneless, skinless chicken thighs 🍗
1 large red onion, sliced 🧅
For the yogurt sauce:
1 cup plain Greek yogurt 🥛
Juice of 1 lemon 🍋
1 tbsp olive oil 🫒
1 clove garlic, minced 🧄
Salt, to taste 🧂
Pinch of red pepper flakes 🌶️
For serving:
Warmed pitas 🫓
Romaine lettuce, chopped 🥬
Tomatoes, diced 🍅
Cucumber, sliced 🥒
Instructions
1️⃣ Make chicken: In a large bowl, whisk together olive oil, lemon juice, garlic, cumin, paprika, turmeric, cinnamon, coriander, black pepper, cloves, cayenne pepper, and salt. Add chicken thighs and toss to coat. Cover and refrigerate for at least 2 hours and up to overnight. 🍗
2️⃣ Preheat oven to 425°F (220°C) and grease a large baking sheet with cooking spray. Add sliced onion to the marinade and toss to coat. Remove chicken and onion from marinade and place on the prepared baking sheet. Bake until chicken is golden and cooked through, about 30 minutes. Let chicken rest on a cutting board for 5 minutes, then thinly slice. 🌡️🍗
3️⃣ Meanwhile, make yogurt sauce: In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, and minced garlic. Season with salt and a pinch of red pepper flakes. 🥛🍋🧄
4️⃣ To serve: Top warmed pitas with sliced chicken, onion, romaine lettuce, diced tomatoes, cucumber slices, and yogurt sauce. 🫓🍗🥬🍅🥒
- Prep Time: 15min
- Marinating Time: 2-24 hours
- Cook Time: 30min
Nutrition
- Calories: 350 Kcal