Tender strips of spice-marinated chicken seared until juicy and golden, then tucked into warm pitas (or bowls) with a tangy, ultra-creamy garlic yogurt sauce and fresh crunchy toppings—big flavor, simple prep, perfect for weeknights or meal prep.
1lbboneless skinless chicken thighs or breasts, sliced thinly
2tbspolive oil
2tbsplemon juice (fresh)
3clovesgarlic, finely minced or grated
1tspground cumin
1tspground coriander
1tspsmoked paprika
1/2tspground turmeric
1/4tspground cinnamon
1/4tspcayenne or chili flakes (optional, to taste)
1tspsea salt
1/2tspblack pepper
4pita breads or flatbreads, warmed (or 2 cups cooked rice for bowls)
sliced tomatoes, cucumbers, and red onion; chopped lettuce; pickled onions or turnips; fresh parsley or mint (for serving)
— Creamy Garlic Sauce —
1/2cupGreek yogurt
1/4cupmayonnaise
2-3clovesgarlic, very finely minced
1tbsplemon juice
1tbspolive oil
salt and black pepper, to taste
pinch of ground cumin (optional)
Instructions
In a large bowl, whisk olive oil, lemon juice, garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne (if using), salt, and pepper.
Add sliced chicken and toss to coat well. Cover and marinate at least 30–60 minutes (overnight for best flavor).
Make the sauce: In a small bowl, whisk Greek yogurt, mayonnaise, garlic, lemon juice, olive oil, salt, pepper, and optional cumin. Chill 30 minutes to let flavors develop.
Cook the chicken (skillet): Heat a lightly oiled skillet or grill pan over medium-high. Cook chicken in batches 2–3 minutes per side until nicely charred and cooked through (165°F). Rest 2 minutes.
Alternative—oven: Spread chicken on a lined sheet pan and roast at 425°F (220°C) for 15–18 minutes, then broil 1–2 minutes for caramelized edges.
Warm pitas until pliable (dry skillet or low oven). For bowls, fluff hot rice.
Assemble: Spread creamy garlic sauce on pita (or bowl), add chicken, tomatoes, cucumbers, onions, and lettuce. Finish with pickles and herbs. Add extra sauce to taste and serve.