Tender marinated chicken seasoned with warm spices, roasted or grilled until lightly charred, and wrapped in soft pita with creamy garlic sauce and fresh vegetables.
2 pounds boneless skinless chicken thighs
3 tablespoons olive oil
1 lemon juiced
4 garlic cloves minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon black pepper
Garlic Sauce:
4 garlic cloves
1/2 teaspoon salt
1 cup neutral oil
2 tablespoons lemon juice
1 to 2 teaspoons cold water if needed
For Serving:
4 to 6 pita breads
1 cup sliced tomatoes
1 cup sliced cucumbers
1 cup shredded lettuce
1/2 cup pickled turnips
In a large bowl combine olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, allspice, cinnamon, salt, and pepper.
Add chicken and coat thoroughly. Cover and refrigerate at least 2 hours or overnight.
Preheat oven to 425°F. Arrange chicken on a lined baking sheet.
Roast for 25 to 30 minutes, flipping halfway through, until internal temperature reaches 165°F.
Rest chicken 5 to 10 minutes, then slice into thin strips.
For garlic sauce, blend garlic and salt until smooth. Slowly drizzle in oil while blending to form a thick sauce. Add lemon juice and blend until creamy.
Warm pita bread. Fill with sliced chicken, drizzle with garlic sauce, and top with vegetables. Serve immediately.