1️⃣ Preheat the oven to 425F. In a medium bowl, stir together the yogurt, lemon juice, shallot, olive oil, salt, and mint until smooth. Chill in the fridge while you prepare the kebabs. 2️⃣ In 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. 3️⃣ Add 1 Tbsp olive oil to a quarter baking sheet, then spread the chicken mixture into a rectangle about 1/2-inch thick, flattening evenly. With a knife or bench scraper, separate into kebabs (about 1+1/4-inch wide), then make indents horizontally across the kebabs every 3/4-inch or so. Drizzle the remaining 1 Tbsp olive oil over the top of the kebabs and brush to coat evenly. 4️⃣ Bake on the top rack for 10 mins, then switch the oven to broil on high and broil for 5-7 mins until browned and slightly charred on top. 5️⃣ Lightly brush pita with olive oil and toast in a hot pan for 1–2 minutes per side until warm and golden. 6️⃣ Serve the kebabs with the lemon shallot yogurt, warm pita, sliced cucumber, onion, and tomato, and enjoy! You can either eat everything deconstructed on a plate, or make wraps with the pita. For wraps, spread some of the yogurt sauce inside the pita before adding the kebabs and vegetables.
