Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- ¼ cup olive oil
- ¼ cup lemon juice
- 4 cloves garlic, minced
- 2 tablespoons plain yogurt
- 1 tablespoon tomato paste
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- For the garlic sauce: 4 cloves garlic, minced, ¼ cup lemon juice, ½ cup ice water, 1 teaspoon salt, 1 cup neutral oil (vegetable, canola, or grapeseed)
- Pita bread, warmed
- Shredded lettuce
- Diced tomatoes
- Sliced cucumbers
- Pickled turnips (optional)
- Tahini sauce (optional)
Instructions
- Combine olive oil, lemon juice, garlic, yogurt, tomato paste, paprika, cumin, coriander, turmeric, cayenne, salt, and pepper in a large bowl. Add chicken and toss to coat. Cover and refrigerate 4+ hours or overnight.
- For the garlic sauce: Blend garlic, lemon juice, ice water, and salt in a food processor. Slowly drizzle in oil while processing until emulsified. If separated, add a tablespoon of ice water and process again. Refrigerate 30+ minutes.
- Preheat oven to 400°F. Spread marinated chicken on parchment-lined baking sheet and bake 20-25 minutes, or pan-sear 5-7 minutes per side until cooked through.
- Warm pita bread. Slice chicken into strips. Fill pita with chicken, lettuce, tomatoes, cucumbers, and garlic sauce. Add pickled turnips and tahini if desired.
- Serve immediately.
Notes
- Marinate chicken overnight for best flavor.
- If garlic sauce separates, ensure ingredients are cold and drizzle oil slowly.
- Chicken marinade and sauce can be stored in the refrigerator for up to 2 days.
- Customize toppings and sauces as desired.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking / Pan-Frying
- Cuisine: Mediterranean