4 Servings 20 min Cook
1/2 Tsp, ground Cumin
1/4 Tsp Coriander Seed
1/4 Tsp Paprika
0 Tsp Cayenne Pepper
0 Tsp Cinnamon
4 Tbsp Olive Oil
1 1/2 Tsp Salt
3/4 Tsp Pepper
8 Thigh, bone removed Chicken Thigh
4 Pita, large (6-1/2" dia) Pita Bread
1 Cup (8 fl oz) Plain Yogurt
1 Tbsp Sesame Butter
1/4 Tsp Garlic
1/4 Tsp Lemon Zest
4 Tbsp Lemon Juice
2 Tbsp Dill
2 Tbsp Spearmint
1/2 Cucumber (8-1/4") Cucumber
2 Cup shredded Lettuce
3/4 Cup cherry tomatoes Cherry Tomatoes
1/3 Cup, sliced Onions
Preheat oven to 425 degrees F.
Combine cumin, coriander, paprika, cayenne, cinnamon, 2 tbsp oil, 3/4 tsp salt, and 1/4 tsp pepper in a large bowl.
Add chicken and toss to coat.
Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165 degrees F, 12–15 minutes; wrap pitas in foil and warm in oven during the last 5 minutes of cooking.
Meanwhile, mix yogurt, tahini, garlic, lemon zest, 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp pepper in a medium bowl until incorporated.
Fold in 2 tbsp dill, and 2 tbsp mint.
Toss cucumber, lettuce, tomatoes, onion, remaining 2 tbsp lemon juice, 2 tbsp oil, 1/4 ts.
salt, and 1/4 tsp pepper in another medium bowl.
Thinly slice chicken.
Place 1 warmed pita on each plate and top evenly with chicken and tomato-cucumber salad.
Drizzle each pita with 2 tbsp tahini-yogurt sauce; top with dill and mint.
Serve remaining tahini-yogurt sauce alongside.