1 pkg., (about 2 lbs.) boneless, skinless chicken thighs
Juice of 2 large lemons
1/2 c. olive oil
5 or 6 cloves garlic, minced
A pinch of kosher salt
5 or 6 grinds of the pepper mill
1 t. ground cumin
1/2 t. cinnamon
pinch of crushed red pepper
1 onion, peeled and quartered
Lebanese Garlic Sauce to taste (Recipe here)
Dill Pickle Chips
Combine lemon juice, oil, garlic and spices in a large, resealable plastic bag and shake to combine. Wash chicken and add to the bag with the marinade, removing the air so that all the chicken is covered with marinade. Place bag in refrigerator overnight or for at least 3 hours.
Preheat oven to 425*. Spray a baking sheet with cooking spray. Add the onion to the bag with the chicken and shake to coat. Place chicken thighs and onions on prepared baking sheet. Discard remaining marinade. Bake chicken for 30-40 minutes until browned and cooked through. Remove from oven and slice into bits. Set aside.
Heat pitas in a large pan or on a griddle just until pliable. Smear a dollop of garlic sauce on each pita and cover with 1/4 of the chicken. Top with dill pickle chips. Roll up one end and fold over the sides. Secure with toothpick if necessary.