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

Before you start

Before starting, make sure the chicken is cubed and ready, and the marinade ingredients are measured. If using homemade garlic sauce, prepare it ahead.

Slice the pickles and make the sumac onions (toss thinly sliced red onion with a generous pinch of sumac).

Have the flatbreads at room temperature. Heat the griddle or skillet before you begin cooking, and keep a bowl of extra sauce nearby for serving.

Instructions

Marinate and Char

1. 1Marinate the Chicken
   In a large bowl, combine the Greek yogurt, lemon juice, red pepper paste, sumac, ground coriander, ground 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 8 hours.
   Look for The marinade is thick and clings to the chicken, coating every cube evenly.
   Tip For deeper flavor, let the chicken marinate overnight. Always marinate in the refrigerator.
2. 2Char the Peppers
   Heat a dry griddle or cast-iron skillet over high heat. Add the whole bell peppers and char on all sides until the skin is blistered and blackened, about 8 minutes. Transfer to a bowl, cover with a plate, and let steam for 5 minutes. Then peel off the skin, remove seeds, and slice into strips.
   Look for The peppers are soft, smoky, and slightly sweet after charring.
   Tip Steaming the peppers makes the skin slip off easily.

The marinade should be thick and well combined, coating the chicken completely. The peppers are blistered and smoky, with the skin easily peeled away. The kitchen smells of warm spices and charred peppers.

Cook and Warm

3. 3Cook the Chicken
   Heat a large skillet or griddle over medium-high heat. Add a little oil if needed. Sear the marinated chicken cubes in a single layer, working in batches if necessary. Cook until deeply browned and cooked through, about 6-8 minutes, turning occasionally. The chicken should register 165°F (74°C) in the thickest piece.
   Look for The chicken is golden brown with charred edges and slightly firm to the touch.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Don't overcrowd the pan—too many cubes will steam instead of sear.
4. 4Warm the Flatbreads
   Warm the flatbreads on the griddle for about 30 seconds per side, just until pliable and lightly toasted. Keep them covered with a clean kitchen towel to stay soft.
   Look for The flatbreads are warm, pliable, and slightly toasted in spots.
   Tip Warming makes them easier to roll without cracking.

The chicken is sizzling and browning, with a golden crust and juicy interior. The flatbreads are warm and pliable, ready to be filled. The aromas of seared meat and toasted bread fill the air.

Assemble and Press

5. 5Assemble the Wraps
   Lay a warm flatbread on a work surface. Spread a generous spoonful of garlic yogurt sauce down the center. Top with a portion of cooked chicken, charred pepper strips, pickles, and sumac onions. Fold in the sides and roll tightly, tucking the filling as you go.
   Look for The wrap is snug and full, with sauce peeking out at the ends.
   Tip Don't overfill—leave room to roll and seal the wrap.
6. 6Press on the Griddle
   Place the assembled wraps seam-side down on a hot griddle or skillet. Press gently with a spatula and cook until golden brown and crispy on both sides, about 2-3 minutes per side. The surface should be crunchy and crackling.
   Look for The wrap is deeply golden, crisp, and sizzling; it crackles when pressed.
   Tip Use a heavy spatula or a second skillet to press the wrap down for even crisping.
7. 7Slice and Serve
   Transfer the crispy wraps to a cutting board and let rest for 1 minute. Slice diagonally in half with a sharp knife. Serve immediately with extra garlic yogurt sauce for dunking.
   Look for The cut surface reveals juicy chicken, charred peppers, and creamy sauce.
   Tip A serrated knife helps cut through the crisp flatbread cleanly.

The wraps are rolled tight and sizzling on the griddle, turning deeply golden and crisp. When you press them, they resist with a crackle. The sauce is ready for dunking, and the wraps are irresistible.

Common mistakes

A common mistake is overcrowding the pan when searing the chicken, which lowers the temperature and steams the meat instead of browning it. Cook in batches if needed.

Another pitfall is overfilling the wraps—too much filling makes them hard to roll and they may burst during pressing. Finally, don't skip the pressing step; it's what gives the wrap its signature crunch.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest piece, and the cubes are golden brown and charred at the edges.

The wraps are done when the flatbread is deeply golden and crisp on both sides, and you can hear a crackle when you press on them. Let the cooked chicken rest for a minute before assembling to keep the juices in.

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