Chicken Shawarma

Mix 100 g of the plain yogurt with lemon, 2 cloves of garlic, olive oil, ground cumin, paprika, ground coriander, turmeric, ground cinnamon, salt and black pepper. Coat chicken thighs and marinate for at least 15 minutes (up to overnight).

Air fry marinated chicken in a single layer, turning once, until browned at the edges and cooked through (74 C inside).

Stir the remaining 50 g plain yogurt with the last clove of garlic, a pinch of salt and parsley.

Slice cooked chicken. Fill pita bread with the chicken, tomato, cucumber and garlic yogurt sauce.