Ingredients

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2lbs Boneless Skinless Chicken Thighs

For the marinade:

1 large garlic clove (or minced garlic)

1 tbsp ground coriander

1 tbsp ground cumin

1 tbsp ground cardamom

1 tsp ground cayenne pepper

2 tsp smoked paprika

Salt & pepper, to taste

2 tbsp lemon luice

1/4 cup & 2 tbsp Pinehurst Olive Oil Harissa Olive Oil

For the yogurt sauce:

1 cup Greek yogurt

1 clove garlic (or minced garlic)

1 tsp cumin

Squeeze of lemon juice

Salt & pepper, to taste

To serve:

Pita bread, flatbread or you can serve this over a bed or rice to make it gluten free!

Sliced lettuce

Thinly sliced red onion

Cilantro

Hot sauce (optional)

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Instructions

1. Marinate chicken overnight in a ziplock bag to absorb all the flavors

2. Make the yogurt sauce in a small bowl, cover and refrigerate until ready to use (will last for 3 days in the frig)

3. In a skillet, add Harissa Olive Oil & cook chicken thighs all the way through, flipping a couple of times

4. Remove thighs from skillet & chop into 1″ pieces. Add back to the skillet

5. If using flatbread, lay a piece flat and fill with chicken, then layer lettuce, red onion & cilantro then finally add a generous amount of the yogurt sauce

6. Roll up the flatbread and sink your teeth into absolute middle eastern BLISS!