INGREDIENTS
- 3/4 tbsp ground cumin
- 3/4 tbsp turmeric powder
- 3/4 tbsp ground coriander
- 3/4 tbsp garlic powder
- 3/4 tbsp smoked paprika
- 1/2 tsp ground cloves
- 1/2 tsp cayenne pepper, more if you prefer
- Salt
- 8 boneless, skinless chicken thighs
- 1 large onion, thinly sliced
- 1 large lemon, juice of
- 1/3 cup EVOO
- 6 pita pockets
- Tahini sauce or Greek Tzatziki sauce
- Baby arugula
- Pickles or kalmata olives (optional)
DIRECTIONS
- In a bowl, mix the spices together, then set aside.
- Pat chicken dry and season with salt on both sides, thin slice into bite sized pieces.
- Place the chicken in a large bowl. Add the spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or (even better) overnight.
- When ready to cook, preheat oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
- Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
- While the chicken is roasting, prepare the pita pockets. There’s lots of recipes for the sauces but most of them you can just buy nowadays at most megamarts.
- To serve, open pita pockets up. Spread a little tahini sauce or Tzatziki sauce, add chicken, arugula, and pickles or olives, if you like. Serve immediately! It is BEST when it is HOT.