Recipe Index

Ingredients

• 2 lb 3 oz chicken thigh fillets, skinless and boneless
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp ground cardamom
• 1 tsp cayenne pepper
• 2 tsp smoked paprika
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup Greek yoghurt
• 1 garlic clove, crushed
• 1 tsp ground cumin, for the sauce
• 1 tbsp lemon juice, for the sauce
• 2 cups sliced lettuce
• 2 tomatoes, sliced
• 6 pita breads

Method

1. Combine the coriander, cumin, cardamom, cayenne, paprika, lemon juice, olive oil, salt and pepper in a large bowl. Add the chicken, turn to coat well, cover and marinate for at least 3 hours or overnight in the fridge.
2. Stir the yoghurt with the garlic, cumin and lemon juice, season with a pinch of salt, and refrigerate until needed.
3. Heat a large frying pan or griddle over high heat. Cook the chicken in batches for 4 to 5 minutes per side until charred at the edges and cooked through. Rest for 5 minutes, then slice thickly.
4. Warm the pita breads in the hot pan or a low oven.
5. Pile chicken onto each pita, top with lettuce and tomato, spoon over the yoghurt sauce, roll up and serve.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data