Ingredients
For the Chicken Marinade
- 800g boneless chicken thighs
- ½ cup Greek yogurt
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 1 teaspoon turmeric
- ½ teaspoon ground cinnamon
- 2 tablespoons lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Garlic Yogurt Sauce
- 1 cup Greek yogurt
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- Pinch of salt
For Serving
- 6 pita breads
- 1 cucumber, diced
- 2 tomatoes, sliced
- 1 red onion, thinly sliced
- ¼ cup chopped fresh parsley
- Lemon wedges
Instructions
- In a large bowl, combine yogurt, olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, lemon juice, salt, and pepper.
- Add chicken thighs and coat thoroughly with the marinade.
- Cover and refrigerate for at least 2 hours or overnight.
- Preheat oven to 220°C (425°F).
- Arrange chicken on a lined baking tray.
- Roast for 25–30 minutes until cooked through and slightly charred.
- Remove from oven and let rest for 5 minutes.
- Slice chicken into thin strips.
- Mix yogurt, garlic, lemon juice, and salt to make the sauce.
- Warm pita breads.
- Fill each pita with chicken, cucumber, tomatoes, onion, parsley, and yogurt sauce.
- Serve immediately with lemon wedges.
Notes
- Marinating overnight creates the best flavor.
- Chicken thighs stay juicier than chicken breasts.
- Add chili flakes for extra heat.
- Leftovers can be refrigerated for up to 4 days.
- Great for meal prep and lunch wraps.
- Can be grilled instead of roasted for a smokier flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Diet: High-Protein