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Charred Chicken and Pita with Gyro Fixings

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Makes 4 servings 1x

Time 30 minutes

In How to Cook Everything Fast, recipe directions are separated into “prep” and “cook.” Here, we’ve made that distinction with italics for prep-work and plain text for cooking. This reflects the most efficient order and timing of tasks.

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Ingredients

  • 6 to 8 boneless, skinless chicken thighs (about 1 1/2 pounds)
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • Salt and pepper
  • 1 lemon
  • 1 cup yogurt
  • 1/4 cup mayonnaise
  • 1 head iceberg lettuce
  • 2 medium ripe tomatoes
  • 1 small red onion
  • Four 8-inch pitas (with or without pockets)

Instructions

  1. Turn the broiler to high; put the rack 4 inches from the heat. Put the chicken on a rimmed baking sheet; drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, and a sprinkle of salt and pepper. Toss to coat the chicken in the oil and spices, then spread it out in a single layer.
  2. Broil the chicken, turning once, until lightly charred on both sides and just cooked through, 5 to 10 minutes per side.
  3. Halve the lemon and squeeze the juice into a small bowl through a strainer or your fingers to catch the seeds.
  4. Add 1 cup yogurt, 1/4 cup mayonnaise, and a sprinkle of salt and pepper to the bowl with the lemon juice. Stir to combine; taste and adjust the seasoning.
  5. Core and chop the lettuce; pile it on one end of a serving plate.
    Slice the tomatoes; add them to the serving plate.
    Trim, peel, halve, and thinly slice the onion; add it to the platter (or a large cutting board).
  6. Transfer the chicken to a cutting board and let it cool for a minute or two.
  7. Put the pitas on a clean rimmed baking sheet, brush all over with 1 tablespoon olive oil, and broil, turning once, until browned or even slightly charred on both sides, 2 to 5 minutes total.
  8. Slice or chop the chicken and serve on the board with the onions or put it on a separate plate. Serve the chicken and fixings with the pitas and the sauce.

— Recipe from How to Cook Everything Fast

Recipe variations

Charred Chicken and Tortillas with Taco Fixings Substitute 1 tablespoon chili powder for the ground turmeric, 8 flour tortillas for the pita, lime for the lemon, and 1 cup crumbled queso fresco for the yogurt. Serve with sliced avocado, salsa, and hot sauce.

Charred Chicken and Crusty Bread with Hero Fixings Substitute 2 teaspoons dried oregano for the ground cumin and turmeric, split sub rolls for the pita, 3 tablespoons red wine vinegar for the lemon juice, and 1/2 cup olive oil for the mayonnaise and yogurt. Substitute romaine for the iceberg lettuce. If you have any olives or spicy pickled peppers, add them to the spread too.

Charred Chicken and Brown Rice Bowls with Hippy Fixings Figure around 45 minutes unless you have about 4 cups cooked brown rice already in the fridge. Before doing anything, make a batch of brown basmati rice. Season the chicken and make the sauce as described in the main recipe or any of the variations. Instead of the lettuce, rinse 1 to 2 cups microgreens and slice a couple avocados. Let everyone assemble their own bowls.