Shawarma

Cut the chicken thighs into strips about 1–1.5 cm thick. Mix 150 g yogurt, the juice of half a lemon, 2 minced garlic cloves, cumin, ground coriander, smoked paprika and salt; toss the chicken in the marinade and refrigerate for at least 1 hour.

Arrange the meat in a single layer on a parchment-lined baking sheet and roast at 200 °C for 25–30 minutes, flipping once, until golden-brown.

Let the meat rest for 5 minutes, then slice into thin strips.

For the sauce, mix the remaining yogurt (100 g) with the remaining garlic (2 cloves), finely chopped dill, the juice of the other half of the lemon, and salt to taste.

Briefly warm the lavash in a dry skillet for 10–15 seconds on each side to make it pliable.

Thinly slice the tomatoes into half-moons, the cucumber into strips, and the onion into half-moons.

Spread sauce over the lavash, then layer on the chicken, tomatoes, cucumber, onion and fresh cilantro.

Roll the lavash into a tight wrap, tucking in the edges, and if desired, sear the seam side in a dry skillet for 1–2 minutes until crisp.