Ingredients
Scale
- For the Kebabs:
- 2 pound boneless skinless chicken breasts, cut into bite size chunks
- 2 Tbls. extra virgin olive oil
- 1/3 cup plain Greek yogurt
- 1 Tbls. smoked paprika
- 1 tsp. ground coriander
- 1 tsp. ground turmeric
- 2 tsp. ground cumin
- 1/2 tsp. red pepper flakes
- 1 Tbls. fresh cilantro, chopped
- 3 cloves garlic, minced or grated
- 2 Tbls. fresh ginger, minced
- kosher salt
- For the Pickled onions:
- 1 medium red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1 Tbls. granulated sugar
- 1 1/2 tsp. salt
- 1 cup hot water
- For Assembly:
- 6 pitas
- 1 cup crumbled feta cheese
- tzatziki sauce (Costco has a great store-bought tzatziki)
Instructions
- Slice the red onion into thin half moons. Add red onion to a bowl along with apple cider vinegar, salt, sugar, and hot water. Mix thoroughly and let them set for a half hour. Cover and store in an airtight container or mason jar in the fridge for up to three weeks.
- In a medium bowl or gallon size zip-loc bag, combine the chicken, olive oil, yogurt, paprika, coriander, turmeric, cumin, red pepper flakes, cilantro, garlic, ginger, and a large pinch of salt. Marinate for 15 minutes.
- Set your grill or grill pan to medium-high heat. Take skewers and thread the chicken pieces on them.
- Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 12-15 minutes total.
- To assemble kebabs, spread tzatziki sauce over warmed pita. Add chicken, pickled onions, and feta cheese.
- Enjoy!