Moroccan Chicken Skewer Pitas

These Moroccan Chicken Skewer Pitas are a quick, easy and delicious meal or snack. And while they need a little marinating time, after that, they cook up and are on the table in only about 15 minutes!


Moroccan Chicken Skewer Pitas

These chicken skewers are wonderfully spiced and the boneless chicken thighs ensure that they will always be moist. The garlic sauce is nice and garlic-y and a perfect complement to the chicken. Serve with chopped fresh tomatoes and cucumber, for a filling meal or a fun snack.

I should note that I decided to photograph them so you could see all the ingredients and with the meat on the skewers. To actually eat these, I find it nicest to cut the pita in half, open up the pocket, fill with vegetables and them top with the meat and garlic sauce. You can eat these “taco-style”, by just folding in half with all the goodies in side, but it’s a lot of bread, as the pitas are quite thick.

Ingredients


  • Garlic Sauce:
  • 3 cloves garlic, finely chopped
  • 1 Tbsp. olive oil
  • 1/3 cup thick Greek yogurt
  • Pinch cumin
  • Salt and freshly ground pepper

  • Chicken:
  • 2 lbs. skinless, boneless chicken thighs, cut into 3 pieces each
  • 2 garlic cloves, chopped
  • 2 tsp. cumin
  • 2 tsp. paprika
  • 1/4 tsp. red pepper flakes
  • Salt and freshly ground pepper
  • 1 Tbsp. + olive oil

  • For serving:
  • Warm pita bread (with pockets)
  • Chopped tomatoes or halved cherry tomatoes
  • Chopped English cucumber, unpeeled
  • Fresh mint leaves


Instructions

  1. For the sauce: Whisk all ingredients together until combined and thick. Cover and refrigerate until needed.
  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. *If using wooden skewers, soak in water for at least 30 minutes before using.
  4. To cook skewers, thread 4-5 pieces of chicken on to each skewer. Cook over medium-high grill or grill pan 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 10-15 minutes.
  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.

Moroccan Chicken Skewer Pitas


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