Chicken Shawarma Pita Pockets

Roasted cumin-and-coriander marinated chicken thighs are sliced and tucked into warm pita with cool yogurt sauce and crisp cucumber.

Prep: 20 min · Cook: 25 min · Yield: 4 · Method: Oven

Ingredients

• 1.5 lb chicken thighs, boneless, skinless
• 1 cup plain greek yogurt
• 1 medium lemon
• 2 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp ground coriander
• 2 cloves garlic
• 1 tsp kosher salt
• 4 each pita breads
• 1 medium cucumber
• 1 medium tomato

Cooking instructions

1. Finely grate 1 teaspoon lemon zest and squeeze 2 tablespoons juice. In a bowl, whisk together 1/2 cup yogurt, lemon zest, lemon juice, olive oil, cumin, coriander, grated garlic, and salt. Add the chicken and turn to coat. Cover and refrigerate for at least 30 minutes or up to 12 hours. (about 30 min)
2. Heat the oven to 425°F. Line a rimmed baking sheet with foil and arrange the marinated chicken in a single layer, letting excess marinade drip off. (about 5 min) — 425°F
3. Roast until the thickest pieces reach 165°F on an instant-read thermometer and the edges are browned, about 20 to 25 minutes. Rest for 5 minutes, then slice thinly. (about 25 min) — 425°F
4. While the chicken cooks, stir the remaining 1/2 cup yogurt with 1 tablespoon lemon juice. Dice the cucumber and tomato. (about 5 min)
5. Warm the pitas in the turned-off oven for 1 to 2 minutes, or toast them briefly in a dry skillet. Cut a slit in each pita, open the pocket, and fill with sliced chicken, cucumber, tomato, and yogurt sauce. (about 3 min)