Turkish chicken kebabs

Whisk a marinade of Greek yogurt, olive oil, freshly squeezed lemon juice, a touch of ketchup, a large amount of minced garlic, a generous amount of kosher salt, black pepper, Aleppo chili flakes, paprika, ground cumin and cinnamon.

Cut the boneless skinless chicken thighs in half.

Coat each piece thoroughly in the marinade one at a time rather than dumping them all in, so none of the nooks and crannies are missed.

Wrap it and marinate in the fridge anywhere between two and eight hours; longer is risky with a yogurt-based marinade.

Thread the chicken onto two metal skewers per kebab, laying the pieces flat side to side so they build a thick log with plenty of cracks and crevices to catch the smoke.

Grill over charcoal and do not touch it for at least three or four minutes, since a yogurt marinade sticks until a crust forms; then flip and give the second side three or four minutes before turning again.

After that, turn as you see fit until it reaches the desired doneness, checked with a thermometer.

Transfer them onto lavash on the platter and surround with cherry tomatoes, cucumbers, parsley, onions and fresh lemon.

Or chop the chicken, warm a piece of lavash on the grill, swipe it with hummus, top with the chicken, cucumber, tomato, onion and parsley, a spoon of cold tzatziki and an extra pinch of chili flakes, and roll it up.