This is a great entertaining meal because you can do everything ahead of time, even grilling the chicken and then putting it out when you are ready to eat. Everyone makes their unique combination.
This recipe serves 4-6 depending on the rest of your meal.
Marinade for 2 pounds boneless & skinless Chicken Thighs:
1 Tbsp Garlic Powder
1 Tbsp Ground Cumin
1 tsp Ground Cayenne Pepper
2 tsp Smoked Paprika
1 tsp Regular Paprika
1 tsp Ground Corriander
2 tsp Salt
1/4 tsp Ground Cinnamon
2 tbsp lemon juice
3 tbsp olive oil
1 cup Greek Yogurt
1 tsp Garlic Powder
1 tsp Ground Cumin
1/2 tsp Salt
1 tsp Lemon Juice
Pita or Flatbread
Sliced Red Onion
Sliced Fresh Tomato
Fresh Lettuce or Arugula
Crumbled Feta Cheese
Combine marinade ingredients into a plastic bag. Add chicken thighs and smoosh around. The marinade should be paste-like, but if it seems too thick, add a bit more olive oil.
Place the bag on a plate or in a dish and marinate overnight. I find any less, and you don't get the full flavor.
Combine the sauce ingredients and place in the refrigerator, ready for the next day.
You can even prepare the red onion and tomato and have them ready as well.
The next day, preheat your grill.
Take the chicken thighs out of the marinade. You don't have to wipe off the chicken. The marinade, when grilled, gets a bit crusty and yummy. Sprinkle the chicken thighs with olive oil to ensure they don't overly stick to the grill.
Grill the chicken thighs until they reach an internal temperature of 165 degrees Fahrenheit.
Remove from the grill and let cool slightly before slicing up.
Pull out all of your other ingredients, including the pita and feta cheese. Place everything out with the sliced chicken and call everyone to the table.
If you don't want to serve as wraps, you can place a large bowl of lettuce greens on the table and people can make salads.