Crispy Charred Chicken Kebab Wraps with Sumac Pickles Step-by-step instructions

Before you start

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Have all ingredients ready: minced chicken, chopped and squeezed onion and pepper, parsley, garlic, spices, and salt.

If using store-bought garlic sauce and sumac pickles, have them nearby. Warm the tortillas in a dry skillet or microwave for a few seconds to make them pliable.

Instructions

Prepare and shape

1. 1Mix the chicken filling
   In a large bowl, combine the minced chicken thighs, finely chopped squeezed onion, finely diced squeezed red pepper, chopped parsley, minced garlic, paprika, cumin, and salt. Use your hands or a spatula to mix until everything is evenly distributed. The mixture should be cohesive but not overworked.
   Look for The mixture holds together when pressed; the vegetables are finely diced so they blend in.
   Tip Squeezing the onion and pepper removes excess moisture, helping the kebabs stay firm and roast instead of steam.
2. 2Shape the kebab fingers
   Line a baking sheet with parchment paper. Shape the chicken mixture into long, flat oblong kebab fingers, about 1 inch thick and 4-5 inches long. Place them on the prepared sheet, leaving space between each. Brush the tops with olive oil.
   Look for The kebabs are uniform in size for even cooking.
   Tip Wet hands slightly to prevent sticking when shaping the mixture.

The chicken mixture should be well combined but not pasty. The kebab fingers should be uniform in thickness so they cook evenly. When you press the mixture, it should hold together without crumbling. The baking sheet is lined and the oven is preheated, ready for roasting.

Roast the kebabs

3. 3Roast the kebabs
   Preheat the oven to 425°F (220°C). Roast the kebab fingers for 15 minutes, or until they are charred at the edges and cooked through. The internal temperature should reach 165°F (74°C) for poultry.
   Look for The kebabs are browned and charred in spots; juices run clear.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip For extra char, switch to broil for the last 1-2 minutes, watching closely.

The kebabs will be browned and charred in spots, and the kitchen will smell of paprika and garlic. They should feel firm to the touch and the internal temperature should read 165°F (74°C). If they are not charred enough, broil for a minute, but watch closely to avoid burning.

Assemble and toast

4. 4Assemble the wraps
   Lay a tortilla on a clean surface. Spread a spoonful of garlic sauce down the center. Place two roasted chicken kebabs on top, then add a handful of sumac pickles. Roll the tortilla tightly around the filling, tucking in the sides as you go.
   Look for The wrap is snug and compact, with no gaps.
   Tip Warm the tortillas briefly in a dry skillet to make them pliable and easier to roll.
5. 5Toast the wraps
   Heat a dry skillet over medium heat. Place the wraps seam-side down in the skillet and toast for 2-3 minutes per side, until golden brown and crispy. Press gently with a spatula to ensure even browning.
   Look for The wraps are crisp and golden with charred spots.
   Tip Do not overcrowd the skillet; toast in batches if needed.
6. 6Slice and serve
   Remove the wraps from the skillet and let them cool for 1-2 minutes. Slice each wrap diagonally in half. Serve immediately, with extra garlic sauce on the side if desired.
   Look for The filling is visible and juicy when sliced.
   Tip Use a serrated knife for a clean cut without squishing the wrap.

The wraps are rolled tightly and placed seam-side down in the skillet. As they toast, you’ll hear a sizzle and see the tortilla turn golden brown.

The wraps should be crisp on both sides, with the filling warm and the pickles still crunchy. Slice diagonally to reveal the layers.

Common mistakes

Avoid overmixing the chicken mixture – it can make the kebabs dense. Do not skip squeezing the onion and pepper; excess moisture will make the kebabs fall apart.

When toasting the wraps, use medium heat to prevent burning before the inside is warm. Also, roll the wraps tightly to keep the filling from falling out when you slice.

How to tell it’s done

The chicken kebabs are done when they are charred at the edges and reach an internal temperature of 165°F (74°C) on an instant-read thermometer.

The wraps are ready when the tortillas are golden brown and crispy, with the filling heated through. Slice one to check that the chicken is juicy and the pickles are still crunchy.

• Poultry: 165°F (74°C) in the thickest part