Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch strips
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup mayonnaise
  • 3 cloves garlic, pressed
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 pinch salt
  • 4 large pita breads
  • 1 cup shredded lettuce
  • 1 cucumber, sliced
  • 1 red onion, sliced
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. In a large bowl, whisk together olive oil, lemon juice, vinegar, minced garlic, and all spices.
  2. Add the chicken strips to the marinade and toss until thoroughly coated. Let the chicken rest at room temperature for at least 30 minutes.
  3. Heat a cast-iron skillet or grill pan over high heat until a drop of water sizzles and evaporates instantly.
  4. Add the chicken in a single layer (work in batches if necessary). Sear without moving for 3–4 minutes until edges are mahogany-colored and crispy.
  5. Flip the chicken and cook for another 3–5 minutes until cooked through and charred.
  6. While the chicken rests for 5 minutes, whisk mayonnaise, pressed garlic, lemon juice, olive oil, and salt in a small bowl until smooth.
  7. Warm pita bread for 30 seconds in a dry pan.
  8. Spread garlic sauce in the center of the pita, add the charred chicken, lettuce, cucumber, onion, and parsley. Drizzle with extra sauce and fold tightly.