Ingredients

The following ingredients have 4 Servings
  • 1/2 tsp cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp paprika
  • 1/8 tsp cayenne pepper
  • 1/8 tsp ground cinnamon
  • 2 Tbsp olive oil
  • 1 1/4 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1 1/2 lbs. boneless (skinless chicken thighs)
  • 4 pieces of pita bread or soft wrap bread
  • 1 cup plain Greek yogurt
  • 1 Tbsp plus 1 tsp tahini
  • 1/4 tsp freshly minced garlic
  • 1/2 tsp grated lemon zest
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp fresh basil (sliced thinly)
  • 1/2 large cucumber (peeled and cut into 1/4" pieces)
  • 3/4 cup cherry tomatoes (halved)

Instruction

  • Preheat oven to 425 degrees F.
  • Mix together cumin, coriander, paprika, cayenne, cinnamon, oil, 3/4 tsp salt and 1/4 tsp pepper in a bowl.
  • Add in chicken and toss to coat.
  • Place chicken on a baking sheet and bake until the thickest part of the meat reaches 165 degrees F, about 12-15 minutes.
  • While the chicken is cooking, mix together yogurt, tahini sauce, garlic, lemon zest and 2 Tbsp juice, 1/2 tsp salt and 1/4 tsp pepper in a bowl. Fold in 2 Tbsp fresh basil.
  • Thinly slice chicken.
  • Place chicken on warm pita, top with cucumber and tomato and drizzle with yogurt sauce.