Ingredients:

  • 2 lbs boneless, skinless chicken thighs, sliced into 1/2-inch strips
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground cinnamon
  • 1.5 tsp sea salt
  • 1 tsp freshly cracked black pepper
  • 1/2 cup peeled garlic cloves
  • 1.5 cups neutral oil (grapeseed or avocado oil)
  • 1/4 cup cold lemon juice
  • 1 tsp salt
  • 5 warm Lebanese pita breads
  • 1 cup thinly sliced red onions with sumac
  • 1/2 cup pickled Persian cucumbers
  • 1 cup shredded iceberg lettuce

Instructions:

  1. Combine the chicken strips, olive oil, lemon juice, vinegar, minced garlic, and all the spices in a large bowl.
  2. Let the chicken sit for at least 30 minutes, or ideally overnight in the fridge.
  3. Place the peeled garlic cloves and salt in a food processor and pulse until finely minced.
  4. While the processor is running, very slowly drizzle in half the neutral oil in a thin, steady stream.
  5. Add half the cold lemon juice and pulse to combine.
  6. Drizzle in the remaining oil and then the remaining lemon juice until the sauce is fluffy and white.
  7. Preheat your oven to 425°F (220°C) or get a cast iron skillet ripping hot on the stove.
  8. Spread the chicken in a single layer and cook for 25 minutes until the edges are charred and crispy.
  9. Let the chicken sit for 5 minutes to allow the juices to redistribute.
  10. Smear a generous amount of garlic sauce on a warm pita, add chicken, onions, pickles, and lettuce, then roll tightly.