From craving to table
Instructions
- 1
In a large bowl, combine olive oil, cumin, paprika, turmeric, coriander, cinnamon, cayenne, garlic, lemon juice, salt, and black pepper.
- 2
Add chicken thighs to the marinade, tossing to coat. Cover and refrigerate for at least 15 minutes (or up to 2 hours for more flavor).
- 3
Preheat a grill or grill pan over medium-high heat. Grill chicken for 5-6 minutes per side, until fully cooked and slightly charred.
- 4
Let chicken rest for 5 minutes, then slice into thin strips.
- 5
In a small bowl, whisk together Greek yogurt, tahini, lemon juice, and garlic for the sauce.
- 6
Warm the pita breads briefly on the grill or in a dry skillet.
- 7
To assemble, spread a spoonful of tahini sauce on each pita, add sliced chicken, cherry tomatoes, cucumber, red onion, and parsley.
- 8
Drizzle with extra sauce, fold or roll up, and serve immediately.