- ⅓ cup full-fat plain Greek yogurt
- ¼ cup extra virgin olive oil
- 1 ½ pounds boneless skinless chicken breasts, cubed
- ¼ cup fresh lemon juice
- 6 garlic cloves, chopped
- 1 tablespoon smoked paprika
- 1 tablespoon chopped fresh oregano
- 1 teaspoon red pepper flakes
- Kosher salt and black pepper
- 6 fresh pitas or naan warmed
- Pickled red onion, crumbled feta, cilantro, cucumber, and tomato for serving
In a bowl, combine the yogurt, olive oil, cubed chicken, lemon juice, garlic, smoked paprika, oregano, chili flakes, and a large pinch each of salt and pepper. Let marinate for 15 minutes at room temperature or up to overnight in the refrigerator.
Preheat the oven to 425° F. Arrange the chicken on a baking sheet. Bake for 15 minutes, toss and bake another 5-10 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges, watching carefully.
To assemble, stuff each pita with chicken. Add red onions, feta, cilantro, cucumber, and tomato. Serve with roasted sweet potato fries, if desired.
- Yields: 6 servings
- Preparation Time: 45 minutes
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