3 Tbsp. olive oil (45 ml)
6 boneless, skinless chicken thighs ( about 5 oz. each )150 gm
1/4 tsp. toasted ground cumin seeds (2 ml)
3/4 tsp. coriander seeds, toasted, ground (4 ml)
1/2 tsp. ground allspice (2.5 ml)
1 tsp. smoked paprika mild or hot (5 ml) – divided
salt and freshly cracked black pepper to taste
grated zest of 1 lemon
juice of 1/2 lemon
1 tsp. Greek dried oregano (5 ml)
1 large onion or red onion, sliced
3 medium Yukon gold potatoes, cut into wedges
4 – 6 soft Greek pitas – see video here: https://youtu.be/O2UjZaFsjIc
diced tomatoes, garnish optional
tzatziki – See video here: https://youtu.be/czbLfy6LIVI
- Preheat oven to 375 D
- Combine the 2 Tbsp. olive oil with spices and half the paprika, lemon zest and juice. Toss well and let marinate until oven heats or up to 3 hours. Season with salt and pepper.
- On a large baking sheet arrange the marinated chicken. Add the sliced onions and toss to cover with spices and oil. Arrange on one side of the baking sheet. Arrange the potato wedges on the other side of the pan, as per video and season with salt and pepper and reserved paprika and more oregano, if desired. Bake at 375 D 30-35 minutes or until golden brown and cooked through. Use a spatula to move onions and potatoes around, halfway through, for even browning. Remove from the oven.
- Heat Greek pita and slice the baked chicken, with an electric or regular knife. Spoon a little tzatziki on bottom of warm pita, top with sliced chicken and onions. Top with lettuce, tomatoes and finally baked potato wedges. Wrap pita and enjoy!
This recipe was provided by Chef Christine Cushing, Canadian Celebrity Chef, TV Personality, Chef Judge on The Food Network Canada’s Wall of Chefs, as part of my Instagram LIVE show Takin’ a Bite – Meet the…