Pita con pollo alla marocchina

Ingredienti

• 3 cloves garlic (finely chopped)
• 1 Tablespoon extra virgin olive oil
• 1/3 cup Greek yogurt
• Pinch cumin
• Salt and freshly ground pepper
• 2 lbs skinless boneless chicken thighs (, cut into 3 pieces each)
• 2 cloves garlic (chopped)
• 2 teaspoons cumin
• 2 teaspoons paprika
• 1/8-1/4 teaspoon red pepper flakes
• Salt and freshly ground pepper
• 1 Tablespoon extra virgin olive oil
• Warm pita bread (with pockets)
• Chopped tomatoes or halved cherry tomatoes
• Chopped English cucumber (unpeeled)
• Fresh mint leaves

Preparazione

1. 1

   For the sauce: Whisk all ingredients together until combined and thick. Cover and refrigerate until needed.

2. 2

   For the chicken: In a large bowl, combine the garlic, cumin, paprika, red pepper flakes, Salt and pepper in a bowl. Stir well to combine. Add olive oil to make a thick paste. Add chicken pieces and toss to coat well. Cover bowl and refrigerate for at least 2 hours.

3. 3

   *If using wooden skewers, soak in water for at least 30 minutes before using.

4. 4

   To cook skewers, thread 4-5 pieces of chicken on to each skewer. Cook over medium-high BBQ grill or in a grill pan on the stove-top or cook under the broiler in the oven on a foil lined baking pan (6-inches from heat). Cook, turning once, until cooked through, about 10 minutes.

5. 5

   To serve: Cut warm pita bread in half. For each serving, place two pita pieces filled with tomatoes and cucumber and two warm chicken skewers on a plate. Garnish with mint leaves. Remove chicken from skewers in to the pita with the vegetables. Top with garlic sauce and mint leaves.