Ingredients :

• 1.5 lbs boneless skinless chicken thighs
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 large pita breads
• 1 cup sliced cucumbers
• 1 cup diced tomatoes
• 1/2 small red onion, thinly sliced
• 1/2 cup garlic yogurt sauce

Method :

1. In a large bowl, whisk together the olive oil, lemon juice, garlic, cumin, paprika, turmeric, coriander, cinnamon, salt, and pepper.
2. Add the chicken thighs to the bowl and toss until thoroughly coated in the spice marinade.
3. Heat a large cast-iron skillet or heavy pan over medium-high heat.
4. Place the chicken in the skillet and cook for 6 to 8 minutes per side until the internal temperature reaches 165°F.
5. Remove the chicken from the heat and let it rest for 5 minutes before slicing it into thin strips.
6. Spread garlic sauce on a warm pita bread and top with sliced chicken, cucumbers, tomatoes, and red onions before rolling tightly.

Recipe Notes :

Chef Pro Tip: Use chicken thighs instead of breasts for a much juicier result. Variation: Add pickled turnips or jalapeños for an extra tang. Storage: Keep cooked chicken in an airtight container for up to 3 days.