Aεukń Recipe

Prepare chicken

Trim excess fat from the boneless chicken thighs and pat them dry with paper towels. Cut thighs into 1.5–2 inch strips or bite-size pieces so they cook quickly and evenly.

Season the chicken pieces lightly with 1 tsp kosher salt and 1 tsp black pepper, toss to coat.

Make marinade

In a medium bowl, combine 1 cup Greek-style yogurt, 2 tbs lemon juice, 3 minced garlic cloves, 1 tbs extra-virgin olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground turmeric, 1 tbs honey, and 1 tsp red pepper flakes. Whisk until smooth and well blended.

Add the seasoned chicken pieces to the marinade, toss thoroughly to coat each piece, then cover and refrigerate for at least 1 hour, preferably 3–4 hours. If short on time, a 20–30 minute marinade still improves flavor.

Cook chicken

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tbs olive oil (reserve the remaining 1 tbs for serving or brushing bread). Remove chicken from the marinade, letting excess drip off (scrape marinade into a separate container if you want to reduce burning). Place chicken in the hot pan in a single layer, working in batches if necessary so pieces don't crowd. Cook 3–4 minutes per side until nicely browned and internal temperature reaches 165°F (74°C). Smaller pieces may cook faster; adjust time accordingly.

If the pan accumulates sticky browned bits, deglaze with 1–2 tbs water or lemon juice, scraping the pan and spooning the flavored juices over the chicken before removing from heat.

Prepare vegetables and bread

While the chicken cooks, halve or thinly slice 1 cucumber and 2 tomatoes into small wedges or dice. Thinly slice 1/2 red onion and place the slices into cold water for 5 minutes to mellow the bite, then drain. Chop 1/4 cup fresh parsley finely. Warm 4 pita breads in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5–7 minutes.

Assemble

Spread about 2 tbs of plain yogurt sauce or tzatziki (use the 1/2 cup optional as needed) onto each warmed pita. Divide cooked chicken evenly among the pitas, top with cucumber, tomato, red onion, and chopped parsley. Drizzle remaining olive oil or a squeeze of lemon if desired. Serve immediately.