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1. Cut the chicken thighs into thin strips and place in a bowl or zip-top bag.
1.5 lb boneless skinless chicken thighs
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2. Zest one lemon, then juice both lemons into a separate bowl, discarding seeds.
2 piece lemon
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3. In the lemon bowl, whisk together most of the Greek yogurt, some olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, most of the salt, and some black pepper until smooth to make the marinade.
0.9 cup Greek yogurt,
3 tbsp olive oil,
2 piece lemon,
4 piece garlic clove,
2 tsp ground cumin,
1.5 tsp ground coriander,
1.5 tsp smoked paprika,
0.5 tsp ground turmeric,
0.2 tsp ground cinnamon,
1.3 tsp salt,
0.4 tsp black pepper
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4. Pour the marinade over the chicken, toss to coat thoroughly, cover, and refrigerate to marinate.
1.5 lb boneless skinless chicken thighs
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5. Thinly slice the cucumber, tomatoes, and red onion. Roughly chop the fresh parsley and fresh mint if using.
1 piece English cucumber,
2 piece tomato,
0.5 piece red onion,
0.5 cup fresh parsley,
0.2 cup fresh mint (optional)
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6. In a small bowl, combine the remaining Greek yogurt with some lemon juice, olive oil, dried oregano, honey, a pinch of salt, black pepper, and water, whisking until you have a pourable lemony sauce. Adjust seasoning to taste.
0.3 cup Greek yogurt,
3 tbsp olive oil,
2 piece lemon,
0.4 tsp salt,
0.2 tsp black pepper,
1 tsp honey,
0.5 tsp dried oregano,
2 tbsp water
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7. Heat a large skillet over medium-high heat, add the remaining olive oil, then add the marinated chicken in a single layer and cook, turning occasionally, until deeply browned in spots and cooked through.
1.5 lb boneless skinless chicken thighs,
3 tbsp olive oil
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8. While the chicken cooks, warm the tortillas or flatbreads in a dry skillet or directly over a low gas flame until pliable and lightly toasted, then keep them wrapped in a clean towel.
4 piece large flour tortillas or flatbreads
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9. Spread a generous layer of hummus down the center of each warm wrap, then top with cooked chicken, cucumber, tomato, red onion, parsley, and mint.
1.5 lb boneless skinless chicken thighs,
4 piece large flour tortillas or flatbreads,
0.8 cup hummus,
1 piece English cucumber,
2 piece tomato,
0.5 piece red onion,
0.5 cup fresh parsley,
0.2 cup fresh mint (optional)
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10. Drizzle the lemony yogurt sauce over the fillings, wrap tightly into handheld shawarma-style wraps, and serve immediately.
1.2 cup Greek yogurt
By andre