Chicken Shawarma With Vampire-Slaying Toum From Ottolenghi Test Kitchen

Ingredients

• 1 1/2 teaspoon ground cumin
• 1 1/2 teaspoon ground coriander
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1 pinch ground cloves
• 1 1/2 tablespoon apple cider vinegar
• 1/4 cup (60 milliliters) extra-virgin olive oil, divided
• 1 pound (500 grams) boneless skinless chicken thighs, cut into 3 to 4 pieces each
• 1/4 cup (50 grams) full-fat Greek yogurt
• Kosher salt and freshly ground black pepper, to taste
• 3 heads (100 grams) garlic cloves, well-dried and peeled
• 1 1/4 cup (300 milliliters, or 250 grams by weight) sunflower oil, or another neutral-tasting oil
• 3/4 cup (75 milliliters) freshly squeezed lemon juice