2lbs.skinless boneless chicken thighs, , cut into 3 pieces each
2clovesgarlic , chopped
2teaspoonscumin
2teaspoonspaprika
1/8-1/4teaspoonred pepper flakes
Salt and freshly ground pepper
1Tablespoonextra virgin olive oil
For serving:
Warm pita bread, with pockets
Chopped tomatoes or halved cherry tomatoes
Chopped English cucumber, unpeeled
Fresh mint leaves
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Instructions
For the sauce: Whisk all ingredients together until combined and thick. Cover and refrigerate until needed.
For the chicken: In a large bowl, combine the garlic, cumin, paprika, red pepper flakes, Salt and pepper in a bowl. Stir well to combine. Add olive oil to make a thick paste. Add chicken pieces and toss to coat well. Cover bowl and refrigerate for at least 2 hours.
*If using wooden skewers, soak in water for at least 30 minutes before using.
To cook skewers, thread 4-5 pieces of chicken on to each skewer. Cook over medium-high BBQ grill or in a grill pan on the stove-top or cook under the broiler in the oven on a foil lined baking pan (6-inches from heat). Cook, turning once, until cooked through, about 10 minutes.
To serve: Cut warm pita bread in half. For each serving, place two pita pieces filled with tomatoes and cucumber and two warm chicken skewers on a plate. Garnish with mint leaves. Remove chicken from skewers in to the pita with the vegetables. Top with garlic sauce and mint leaves.