1.5 lbs. boneless skinless chicken thighs
2 cups plain yogurt, divided
¼ cup vinegar
3 cloves garlic, minced, divided
1 ¼ tsp pepper, divided
1 ½ tsp salt, divided
2 cardamom pods
1 tsp allspice (ground)
1 ½ lemons
1 TBSP and 1 tsp tahini*
½ to 1 TBSP cider vinegar
The zest of half a lemon, finely chopped
2 TBSP coarsely chopped dill
2 TBSP coarsely chopped mint
2 TBSP coarsely chopped parsley
1 small red onion, thinly sliced
2 medium tomatoes, chopped
2 medium cucumbers, thinly sliced into half-moons
Drizzle of olive oil
Sumac to top
*In a pinch, you can use peanut butter of the same amount with a 1.5-2 tsp of a bitter herb, such as fenugreek or even tea leaves.
In a large bowl, combine yogurt, vinegar, garlic, pepper, 1 tsp salt, cardamom, allspice, and juice of 1 lemon until well-mixed. Add the chicken, coating well with the marinade. If the mixture seems too dry, add olive oil. Cover and refrigerate overnight.
Preheat oven to 425F. Spread chicken thighs on a rimmed baking sheet and roast 20-30 minutes, until the juices run clear when cut (or when internal temperature registers 165F. Wrap pitas in foil and warm in oven during the last 5 minutes of cooking.
Meanwhile, mix yogurt, tahini, garlic, lemon zest, 2 TBSP lemon juice, ½ tsp salt, and ¼ tsp pepper in a medium bowl. Set aside.
In a large bowl, add onions, tomatoes, cucumbers, and a drizzle of olive oil; sprinkle with dill, mint and parsley, and mix well. Set aside.
Thinly slice the chicken against the grain. Place a portion of chicken on each pita, add veggies, and drizzle with sauce. Serve with extra sauce on the side. For a low-carb version, just skip the pita–it’s still delicious!