Ingredients
· 2 cups plain Greek yogurt

· ¼ cup lemon juice

· ¾ cup olive oil

· 1 tablespoon kosher salt

· 1 tablespoon minced garlic

· 1 tablespoon ground coriander

· 1 tablespoon paprika

· 1 tablespoon ground cumin

· ½ teaspoon cayenne pepper

· 1 teaspoon cinnamon

· 1 teaspoon ground black pepper

· 900 g boneless chicken thighs, pounded flat

Method
In a bowl, combine the yogurt, lemon juice, olive oil, salt, garlic, coriander, paprika, cumin, cayenne, cinnamon, and black pepper and stir well. On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about ½ inch thick with a meat mallet. In another bowl, combine the chicken thighs and marinade, mix well to coat. Cover and refrigerate for at least two hours. Preheat the oven to 200°C. On a baking sheet, use the onion half as a base and position the skewer vertically like a spit. Thread the chicken thighs onto the skewers. Bake for around two hours. Let it cool for 10 minutes. To serve, carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce. Enjoy!