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Created by the Genie — AI-generated, review before relying on it
Yogurt-marinated, spice-rubbed chicken thighs grilled until charred and juicy, served with warm pita and a tangy tahini drizzle.
AI-assisted estimate — always verify allergens and dietary suitability yourself.
Step 1
In a bowl, whisk together the greek yogurt, garlic, lemon juice, cumin and smoked paprika, and olive oil.
Step 2
Add the chicken thighs to the marinade, coating well, and refrigerate for at least 30 minutes or up to overnight.
Step 3
Heat a grill pan or skillet over medium-high heat and cook the chicken thighs for 6 to 7 minutes per side until well charred.
Step 4
Check that the chicken reaches an internal temperature of 165°F and shows no pink before removing from the heat.
Step 5
Let the chicken rest for 5 minutes, then slice into thin strips.
Step 6
Warm the pita bread rounds briefly in a dry skillet or oven.
Step 7
Thin the tahini with a splash of water until pourable and drizzle over the sliced chicken.
Step 8
Serve the chicken piled onto the warm pita with extra tahini on the side.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
