Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 0.25 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp ground turmeric
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground allspice
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 0.5 cup Greek yogurt
  • 3 cloves garlic, grated into paste
  • 1 tbsp lemon juice for sauce
  • 1 tsp dried parsley
  • 4 warm pita breads

Instructions:

  1. In a large bowl, whisk together the olive oil, 2 tablespoons lemon juice, minced garlic, cumin, smoked paprika, turmeric, cinnamon, allspice, salt, and pepper to create the marinade.
  2. Slice the chicken thighs into 1-inch wide strips and toss in the marinade until thoroughly coated.
  3. Allow the chicken to marinate for at least 30 minutes at room temperature (included in prep time) or up to 4 hours in the refrigerator.
  4. Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
  5. Spread the chicken strips in a single layer on the prepared sheet pan to maximize the Maillard reaction.
  6. Roast for 15-20 minutes until the chicken reaches an internal temperature of 165°F and the edges are crispy and mahogany-colored.
  7. Prepare the garlic sauce by mixing Greek yogurt, grated garlic paste, 1 tablespoon lemon juice, and dried parsley in a small bowl.
  8. Serve the hot chicken inside warm pita bread with the garlic sauce and optional garnishes like red onions, cucumbers, and tomatoes.