Ingredients
2½lbschicken thighs,boneless, skinless, trimmed
1tspcumin
1tspground cardamom
1tbsppaprika
½tspcinnamon
1tspturmeric
1tspgarlic powder
1tbspsumac
¼tspcayenne
1tbspkosher salt
1tspfresh ground black pepper
4tbspolive oil
1tbsplemon juice,fresh
3garlic cloves,sliced
1cupwhole milk greek yogurt
1tbsplemon juice
1garlic clove,minced
1tspsumac
⅛tspcayenne pepper
¼tspsalt
¼tspblack pepper
pita bread,warmed
cucumber,sliced
tomato,sliced
pickle
Preparation
Combine all the marinade ingredients in a large bowl and whisk together. Add the chicken thighs and coat evenly.
Cover and chill for at least 1 hour and up to 12 hours.
Add all the sauce ingredients to a small bowl. Mix together and chill until ready to serve.
Adjust the oven rack about 6 inches from the top heat source in the oven, then preheat the broiler. Line a baking sheet with foil and a wire rack.
Place chicken in single layer on prepared wire rack, with the smooth sides down. Broil for about 16 to 20 minutes, until chicken is well browned and registers at least 165 degrees F.
Remove and rest the chicken for 5 minutes before handling, and turn off the oven.
While chicken rests, warm the pitas in the still-warm oven for a few minutes.
Slice the chicken into thin strips and transfer to platter.
Serve with sliced cucumbers, tomatoes, pickles, prepared yogurt sauce, and warm pita, then enjoy!
