Ingredients
- 5–6 cloves garlic
- 1 tablespoon coriander
- 1 tablespoon cumin
- 1 teaspoon cardamom
- ½ teaspoon cayenne pepper
- 2 teaspoon paprika
- 2 teaspoon salt
- ½ teaspoon black pepper
- 2 lemons, juiced
- ¼ cup olive oil
- 2 pounds chicken breast
- 1 cup Greek yogurt (2% or nonfat)
- 1 clove garlic
- 1 teaspoon cumin
- 2 lemons, juiced and zested
- Salt, pepper
- ¼ cup chopped fresh herbs (parsley or dill work well here)
- 1 red onion, julienned
- ½ cup honey
- 1 cup water
- 1 cup apple cider vinegar
- 2 tablespoons salt
Instructions
For the Chicken:
Combine garlic, coriander, cumin, cardamom, cayenne, paprika, salt, pepper, lemon juice and olive oil in a large bowl. Add chicken breast and toss to coat. Cover and marinate in refrigerator for at least 2 hours, preferably overnight.
Heat a grill or sauté pan under medium-high heat and cook chicken until it reaches 165°F internal temperature.
Let rest for 5 minutes before cutting into ½-inch cubes.
For the Yogurt:
Combine all ingredients in a small bowl until mixed well.
For the Pickled Onions:
Place honey, water, apple cider vinegar and salt in a small saucepan and bring to a boil.
Place red onion in a deep bowl or dish and pour hot pickling liquid over top. Make sure the onion is fully submerged (you can place a small plate or weight on top if needed). Let sit for at least 30 minutes.
Pickles are good for up to 14 days stored in an airtight container in the refrigerator.
To prepare flatbread:
Spread Lemon Herb Yogurt on a half piece of pita or thin flatbread. Add ½ cup of the cubed chicken, arugula, pickled red onion, cucumber and cherry tomatoes.
