Zey Recipe

Prepare the marinade

In a medium bowl, combine the Greek yogurt, lemon juice, olive oil and minced garlic. Whisk in the ground cumin, coriander, smoked paprika, turmeric, black pepper and kosher salt until smooth and evenly blended.

Marinate the chicken

Trim any excess fat from the chicken thighs and add them to the bowl with the marinade. Coat each piece thoroughly, cover with plastic wrap or a lid, and refrigerate for at least 1 hour, preferably 4 hours or up to overnight for best flavor and tenderness.

Cook the chicken

Preheat a grill or a heavy skillet over medium-high heat and brush with a little oil. Remove chicken from the marinade, letting excess drip off, and place on the grill or skillet. Cook 4-6 minutes per side, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the exterior is nicely charred. Transfer to a cutting board and rest 5 minutes, then slice into strips.

Warm the pita or flatbread in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5-7 minutes.

Arrange sliced cucumber, tomato and red onion in bowls for easy assembly.

To assemble: spread about 1-2 tablespoons of tahini or yogurt sauce onto each warmed pita, add sliced chicken (about 4 oz / 115 g per pita), top with cucumber, tomato, red onion and a sprinkle of chopped cilantro. Serve with lemon wedges for squeezing over the top.

Leftovers: store sliced chicken and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a 300°F (150°C) oven until warmed through or in a skillet over medium heat with a splash of water to keep moist.