Ingredients

• 800 g chicken thighs
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 4 clove garlic
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp ground coriander
• 1 tsp turmeric
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1 piece onion
• 4 piece pita bread
• 200 ml yogurt
• 1 piece cucumber
• 2 piece tomato

Instructions

1. Prepare marinade mixture

   Mince 4 garlic cloves finely. In a large bowl, whisk together olive oil, lemon juice, minced garlic, cumin, paprika, coriander, turmeric, cayenne, salt, and black pepper for 2 minutes until well combined and fragrant. The mixture should be smooth and aromatic. Do not skip the whisking time as it helps blend the spices properly.

2. Marinate chicken pieces

   Cut chicken thighs into 3cm strips, removing excess fat. Add chicken to the marinade and mix thoroughly with your hands for 2-3 minutes, ensuring every piece is well coated. Cover and refrigerate for at least 2 hours or overnight. The chicken should be completely covered in marinade. Do not marinate for more than 24 hours as the acid will break down the meat texture.

3. Slice vegetables thinly

   Cut onion into thin half-moon slices about 3mm thick. Dice cucumber and tomatoes into small 1cm pieces. Keep vegetables separate and at room temperature for 15 minutes before serving. The vegetables should be crisp and fresh-looking. Do not cut vegetables too far in advance as they will release water and become soggy.

4. Prepare yogurt sauce

   Mix yogurt with 1 minced garlic clove and a pinch of salt in a small bowl. Stir for 1 minute until smooth and creamy. Let it stand at room temperature for 10 minutes to develop flavors. The sauce should be thick enough to coat a spoon. Do not add too much salt as it will cause the yogurt to separate.

5. Cook chicken thoroughly

   Heat a large skillet or grill pan over medium-high heat for 2 minutes. Add marinated chicken pieces in a single layer, leaving space between pieces. Cook for 6-7 minutes without moving until edges are golden brown and crispy. The chicken should sizzle actively when added. Do not overcrowd the pan or the chicken will steam instead of browning.

6. Flip and finish cooking

   Turn chicken pieces and cook for another 5-6 minutes over medium heat until internal temperature reaches 74°C and juices run clear. The meat should be golden brown with slightly charred edges and no pink inside. Do not cut into the chicken to check doneness as this will release juices.

7. Warm bread and assemble

   Warm pita bread in a dry pan over low heat for 30 seconds per side until soft and pliable. Layer each pita with yogurt sauce, chicken pieces, sliced onions, cucumber, and tomatoes. Roll tightly and serve immediately while chicken is hot. The bread should be warm but not crispy. Do not overfill the wraps or they will be difficult to eat.

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