Scale

For the Chicken:

2 lbs boneless, skinless chicken thighs

1/4 cup plain yogurt

1/4 cup olive oil

2 tbsp lemon juice

4 garlic cloves, minced

2 tsp ground cumin

2 tsp ground paprika

1 tsp turmeric

1 tsp ground coriander

1/2 tsp cinnamon

1/2 tsp cayenne pepper (optional)

Salt & pepper to taste

Add chicken and coat well. Cover and refrigerate for at least 2 hours (overnight is best).

Preheat grill to medium-high heat.

Grill chicken for 5–7 minutes per side or until charred and cooked through.

Let rest 5 minutes, then slice thinly.

Serve in pita with toppings of your choice — or enjoy it straight off the plate!