Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground allspice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional for heat)
- Salt and black pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Combine cumin, paprika, turmeric, coriander, allspice, garlic powder, onion powder, cayenne, salt, and pepper in a small bowl to create the spice marinade.
- Cut chicken into thin strips or bite-sized pieces. Toss with olive oil and spice blend until well coated. Cover and marinate in the refrigerator for at least 30 minutes, up to 2 hours.
- Heat a large skillet over medium-high heat. Cook marinated chicken, stirring frequently, until cooked through and slightly caramelized, about 8-10 minutes.
- In a bowl, mix Greek yogurt, mayonnaise, minced garlic, lemon juice, chopped parsley, salt, and pepper to prepare the creamy garlic sauce.
- Warm pita bread or flatbreads. Fill with cooked chicken, fresh vegetables like cucumbers, tomatoes, and onions, then drizzle with the garlic sauce and garnish with chopped parsley or cilantro.
Notes
- Adjust spice levels by adding more cayenne for heat or reducing for milder flavor.
- Using yogurt-based sauces keeps the dish light and refreshing.
- Marinating the chicken overnight intensifies the flavor.
- Use a cast-iron skillet for authentic searing and deeper flavor development.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 wrap
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg