Ingredients

The following ingredients have 4 Servings
  • 3 cloves garlic (finely chopped)
  • 1 Tbsp. olive oil
  • 1/3 cup thick Greek yogurt
  • Pinch cumin
  • Salt and freshly ground pepper
  • 2 lbs. skinless boneless chicken thighs (, cut into 3 pieces each)
  • 2 cloves garlic (chopped)
  • 2 tsp. cumin
  • 2 tsp. paprika
  • 1/4 tsp. red pepper flakes
  • Salt and freshly ground pepper
  • 1 Tbsp. olive oil
  • Warm pita bread (with pockets)
  • Chopped tomatoes or halved cherry tomatoes
  • Chopped English cucumber (unpeeled)
  • Fresh mint leaves

Instruction

  • For the sauce: Whisk all ingredients together until combined and thick. Cover and refrigerate until needed.
  • For the chicken: In a large bowl, combine the garlic, cumin, paprika, red pepper flakes, Salt and pepper in a bowl. Stir well to combine. Add olive oil to make a thick paste. Add chicken pieces and toss to coat well. Cover bowl and refrigerate for at least 2 hours.
  • *If using wooden skewers, soak in water for at least 30 minutes before using.
  • To cook skewers, thread 4-5 pieces of chicken on to each skewer. Cook over medium-high grill or grill pan or cook under the broiler in the oven on a foil lined baking pan (6-inches from heat). Cook, turning once, until cooked through, about 10-15 minutes.
  • To serve: Cut warm pita bread in half. For each serving, place two pita pieces filled with tomatoes and cucumber and two warm chicken skewers on a plate. Garnish with mint leaves. Remove chicken from skewers in to the pita with the vegetables. Top with garlic sauce and mint leaves.