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1. In a large bowl, whisk together the Greek yogurt (for marinade), olive oil, minced garlic, juice of one lemon, ground cumin, ground coriander, smoked paprika, turmeric, cinnamon, cayenne, salt, and black pepper until smooth and well combined.
0.8 cup Greek yogurt (full-fat),
3 tbsp Olive oil,
4 clove Garlic cloves,
1 piece Lemon,
1.5 tsp Ground cumin,
1 tsp Ground coriander,
1 tsp Smoked paprika,
0.5 tsp Ground turmeric,
0.2 tsp Ground cinnamon,
0.2 tsp Cayenne pepper,
1.0 tsp Salt,
0.5 tsp Black pepper
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2. Add the chicken thighs to the marinade and toss to coat thoroughly. Cover and marinate for at least 30 minutes at room temperature, or up to 24 hours in the fridge for deeper flavor.
700 g Boneless skinless chicken thighs
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3. While the chicken marinates, make the sauce: combine the Greek yogurt (for sauce), tahini, juice of the remaining lemon, a pinch of salt, and chopped parsley in a small bowl. Stir well and thin with a tablespoon of water if needed to reach a drizzleable consistency. Refrigerate until ready to serve.
1 piece Lemon,
0.3 tsp Salt,
0.5 cup Greek yogurt (for sauce),
2 tbsp Tahini,
0.2 cup Fresh parsley
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4. Thinly slice the cucumbers and tomatoes. Slice the red onion into thin half-moons and toss with sumac and a pinch of salt to mellow its bite. Set all toppings aside.
1.5 tsp Salt,
2 piece Lebanese cucumber,
2 piece Roma tomatoes,
0.5 piece Red onion,
1 tsp Sumac
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5. Heat a large cast-iron skillet or grill pan over high heat until very hot. Remove the chicken thighs from the marinade, shaking off excess. Cook for 5–6 minutes per side without moving, until deeply charred on the outside and cooked through (internal temperature 74°C / 165°F). Work in batches if needed to avoid crowding the pan.
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6. Transfer the cooked chicken to a cutting board and rest for 5 minutes, then slice thinly against the grain or chop into bite-sized pieces.
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7. Warm the flatbreads directly over a gas flame or in a dry skillet for 30–60 seconds per side until soft and pliable with light char marks.
4 piece Large flour tortillas or flatbreads
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8. Spread a generous layer of hummus down the center of each warm flatbread. Top with sliced chicken, cucumbers, tomatoes, and the sumac-tossed red onion. Drizzle generously with the lemony yogurt-tahini sauce. Fold or roll tightly and serve immediately.
0.5 cup Hummus
