Ingredients
2 ½ lbs boneless skinless chicken thighs
½ cups greek yogurt
¼ cup lemon juice
1 tbsp olive oil
1 tsp paprika
1 tsp ground cumin
½ tsp cayenne pepper
1 tsp black pepper
1 tsp oregano
1 tbsp red wine vinegar
For the Sauce
1 cucumber
1 cup greek yogurt
1 garlic clove
1 - 2 tbsp fresh mint
1 - 2 tbsp olive oil
For the Garnish
Red onion
Parsley
Tomato
Directions
Step 1
Start off by making the marinade. In a bowl, add all the ingredients for the marinade, then slice up the chicken thighs into strips,( about 3 strips per thigh). Add those to the bowl where the marinade is and combine thoroughly. Then place in the refrigerator for at least 2 hours.
Step 2
While they are marinating, slice up the red onion, tomatoes, and chop up the parsley.
Step 3
For the Sauce
Step 1
Split the cucumber in half, scrape the seeds with a spoon and grate the cucumber with your grater. Squeeze out all the water before adding the grated cucumber to a bowl. Now, add all the other ingredients to the bowl and combine thoroughly to make the sauce. Season with salt and black pepper to taste.
Step 2
After 2 hours, preheat your griddle on sear mode. Sear the chicken flipping every 2 minutes and remove once they hit an internal temperature of 175.
Step 3
Once you remove the chicken, warm up the pita bread at 300 degrees, for about 2 minutes per side.
Step 4
Now let’s assemble! Add sauce to the pita, chicken, more sauce, thin sliced onions, tomato and garnish with parsley.
