Turkish chicken kebabs with yogurt marinade

Whisk Greek yogurt, olive oil, lemon juice, ketchup, minced garlic, kosher salt, black pepper, Aleppo chili flakes, paprika, cumin and cinnamon.

Cut the chicken thighs in half and toss into the marinade a few pieces at a time so every nook is coated.

Wrap and marinate in the fridge two to eight hours.

Thread flat, side to side, onto two metal skewers per kebab to form a thick log; pull off anything odd.

Grill over charcoal without turning for at least three or four minutes until it releases; flip and repeat.

Keep turning as needed until cooked to desired doneness, checking with a thermometer.

Set on lavash on a platter and surround with cherry tomatoes, cucumbers, parsley, onions and lemon.

Variation: chop the chicken onto grill-warmed lavash swiped with hummus, top with cucumber, tomato, onion, parsley, cold yogurt sauce and chili flakes; roll up.