2In a medium bowl, stir together the yogurt, lemon juice, shallot, olive oil, salt, and mint until smooth.
3Chill the yogurt mixture in the fridge while you prepare the kebabs.
4In a separate medium bowl, mix together the ground chicken, onion, parsley, mint, garlic, egg, coriander, cumin, cinnamon, cayenne, cloves, black pepper, and salt until just combined.
5Add 1 Tbsp olive oil to a quarter baking sheet.
6Spread the chicken mixture into a rectangle about 1/2-inch thick, flattening evenly.
7With a knife or bench scraper, separate into kebabs (about 1+1/4-inch wide).
8Make indents horizontally across the kebabs every 3/4-inch or so.
9Drizzle the remaining 1 Tbsp olive oil over the top of the kebabs and brush to coat evenly.
10Bake on the top rack for 10 minutes.
11Switch the oven to broil on high and broil for 5-7 minutes until browned and slightly charred on top.
12Lightly brush pita with olive oil and toast in a hot pan for 1–2 minutes per side until warm and golden.
13Serve the kebabs with the lemon shallot yogurt, warm pita, sliced cucumber, onion, and tomato.
Ingredients
1 Cup Greek Yogurt
2 Tbsp Fresh Lemon Juice
2 Tbsp Finely Chopped Fresh Shallot
1 Tbsp Olive Oil
0.25 tsp Kosher Salt
1 Tbsp Finely Chopped Fresh Mint
1 lb Ground Chicken (93/7 or similar, not breast only)