Crispy Chicken Shish Kebab Wraps with Garlic Yogurt Sauce Step-by-step instructions

Before you start

Before starting, cut the chicken into 1-inch cubes and pat dry with paper towels. Measure out all the marinade ingredients and whisk them together in a large bowl.

Prepare the sumac onions by thinly slicing a red onion and tossing with sumac and a pinch of salt. Mix the garlic yogurt sauce and refrigerate it. Have all the wrap components ready before you start cooking, as the process moves quickly once the skillet is hot.

Instructions

Marinate and Prep

1. 1Marinate the Chicken
   In a large bowl, combine the Greek yogurt, lemon juice, red pepper paste, sumac, coriander, cumin, smoked paprika, olive oil, and minced garlic. Whisk until smooth. Add the cubed chicken breasts and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
   Look for The chicken is fully coated in a thick, fragrant marinade.
   Tip For deeper flavor, marinate overnight. The yogurt tenderizes the chicken.
2. 2Make the Garlic Yogurt Sauce
   In a small bowl, stir together the Greek yogurt, minced garlic, lemon juice, and salt. Cover and refrigerate until ready to use.
   Look for The sauce is thick, smooth, and well combined.
   Tip Let the sauce sit for at least 10 minutes to allow the garlic flavor to bloom.

The chicken is coated in a thick, fragrant marinade, and the garlic yogurt sauce is ready. The sumac onions are pink and tangy. The flatbreads are at room temperature and pliable. The kitchen smells of garlic, sumac, and spices. Everything is ready to cook.

Sear the Chicken

3. 3Sear the Chicken
   Heat a large cast iron skillet over high heat until smoking hot. Add the marinated chicken cubes in a single layer (work in batches if needed). Sear without moving for 3-4 minutes until deeply charred on one side. Flip and continue cooking for another 3-4 minutes, until the chicken is cooked through and crispy on the edges.
   Look for The chicken is deeply charred and crispy on the outside, with no pink inside.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the skillet; this ensures a good sear.
4. 4Check the Temperature
   Insert an instant-read thermometer into the thickest piece of chicken. The internal temperature should read at least 165°F (74°C). If not, continue cooking for another minute or two and check again.
   Look for The thermometer reads 165°F (74°C) or higher.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Remove the chicken from the skillet immediately once it reaches temperature to prevent drying.

The chicken cubes are deeply charred on the outside, with crispy edges and juicy interiors. The internal temperature reads 165°F (74°C). The skillet is sizzling, and the aroma of smoked paprika and cumin fills the air. The chicken is set aside to rest briefly.

Assemble and Toast

5. 5Assemble the Wraps
   Lay a flatbread on a clean work surface. Spread a generous spoonful of garlic yogurt sauce down the center. Top with a portion of the charred chicken, a few slices of dill pickles, and a spoonful of sumac onions. Fold in the sides and roll tightly, like a burrito.
   Look for The wraps are tightly rolled with filling visible at the ends.
   Tip Don't overfill; otherwise, the wrap may burst during toasting.
6. 6Toast the Wraps
   Heat a griddle or large skillet over medium-high heat. Place the wraps seam-side down and press gently with a spatula. Toast for 2-3 minutes per side, until golden brown and crispy on the outside.
   Look for The wraps are golden brown and crisp, with a slight char in spots.
   Tip Use a spatula to press down gently; this ensures even browning.
7. 7Rest and Serve
   Remove the wraps from the griddle and let them rest for 2 minutes. This allows the filling to set slightly. Slice each wrap in half diagonally and serve with extra garlic yogurt sauce for dipping.
   Look for The wraps are crisp and hold their shape when cut.
   Tip Resting prevents the filling from spilling out when cut.

The wraps are tightly rolled and toasted until golden brown and crunchy. The flatbread has a crisp, shattering texture, and the filling is hot and aromatic.

When cut, the layers of chicken, pickles, and onions are visible, and the garlic sauce is creamy and inviting.

Common mistakes

One common mistake is overcrowding the skillet, which causes the chicken to steam instead of sear. Cook in batches if necessary. Another is not letting the skillet get hot enough—wait until it is smoking before adding the chicken.

Also, avoid overfilling the wraps, as they will be difficult to roll and may burst during toasting. Finally, don't skip the resting time after toasting; it helps the wraps hold together.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. The outside should be deeply charred and crispy, with no pink remaining in the center.

The wraps are done when the flatbread is golden brown and crisp on both sides, and the filling is heated through. Let the wraps rest for a couple of minutes before cutting to allow the juices to redistribute.

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