Preparation Steps

• In a large bowl, whisk olive oil, lemon juice, yogurt, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, and cayenne until smooth.
• Add chicken thighs and toss to coat well. Cover and refrigerate at least 30 minutes, ideally 2 to 12 hours for best flavor.
• Make the garlic yogurt sauce: In a small bowl, whisk yogurt, lemon juice, grated garlic, salt, olive oil, and chopped parsley until creamy. Chill until serving.
• Heat a grill or large skillet over medium-high. Lightly oil grates or pan. Shake excess marinade from chicken and cook 5 to 6 minutes per side until deeply browned and an instant-read thermometer reads 165°F.
• Transfer chicken to a cutting board, rest 5 minutes, then slice thinly against the grain.
• Warm pitas on the grill or in a dry skillet until pliable.
• Assemble: Spread garlic sauce on each pita, add sliced chicken, tomatoes, cucumber, red onion, parsley, and pickles. Drizzle more sauce if desired.
• Fold and serve immediately while warm.