Ingredients:
- 2 pounds boneless chicken thighs
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground turmeric
- 1 tablespoon paprika
- 1 teaspoon ground cinnamon
- ½ teaspoon cayenne pepper (adjust to taste)
- ½ cup plain yogurt (unsweetened)
- 3 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- ½ cup tahini
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- Water (to thin as needed)
- 4 pita breads
- Sliced tomatoes
- Sliced cucumber
- Chopped fresh parsley
- Thinly sliced red onion
Instructions:
- In a large bowl, combine garlic, cumin, coriander, turmeric, paprika, cinnamon, cayenne, yogurt, olive oil, lemon juice, salt, and pepper. Add chicken thighs, tossing to coat. Cover and marinate for at least 1 hour, or overnight for best flavor.
- In a separate bowl, whisk together tahini, lemon juice, minced garlic, and salt. Gradually add water until desired consistency is reached.
- Preheat the grill or grill pan over medium-high heat. Grill marinated chicken for about 6-7 minutes per side or until internal temperature reaches 165°F (75°C). Remove from grill and let rest for a few minutes before slicing.
- Thinly slice the grilled chicken. Place slices in pita bread, add desired toppings (tomatoes, cucumbers, parsley, onions), and drizzle with tahini sauce.
- Serve warm with side dishes and extra tahini sauce on the side.