Ingredients
The following ingredients have 6 Servings
- 2-3 cloves garlic (minced)
- 1½ teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon allspice
- ¼ teaspoon turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- 1½ teaspoon smoked paprika
- 2 tablespoon fresh lemon juice
- 3 tablespoon extra virgin olive oil
- Sea salt and black pepper (to taste)
- 6 chicken thighs (boneless and skinless)
- 2 tablespoon extra virgin olive oil
- 1 cup Greek yogurt
- 1 clove garlic (grated)
- 2 teaspoon ground cumin
- 1 teaspoon dried dill week
- 1 tablespoon fresh lemon juice
- Sea salt and black pepper (to taste)
- Bibb or Romaine lettuce leaves
- tomato slices
- cucumber slices
Instruction
- In a medium bowl, combine garlic, spices, lemon juice, and 3 tablespoons olive oil. Season with salt and black pepper, to taste, and whisk to combine.
- Place chicken thighs in a large, zip-to-lock plastic bag and pour marinade mixture on top. Seal the bag and thoroughly coat chicken. Refrigerate for several hours to overnight.
- To prepare the yogurt sauce, combine all ingredients in a glass or other non-reactive bowl and stir to combine. Cover and refrigerate at least 1 hour.
- Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Remove chicken from bag and discard remaining marinade. Add the chicken to the hot skillet and brown on each side, approximately 2 minutes per side.
- Reduce heat to medium and continue cooking until chicken is cooked through, approximately 6-7 minutes per side. Remove from heat and let cool for several minutes.
- Slice chicken and arrange on lettuce leaves. Top with tomatoes and cucumbers and Greek yogurt dressing.
