Crispy Chicken Shish Wrap with Garlic Whip Step-by-step instructions

Before you start

Before starting, cut the chicken into cubes and measure all the marinade ingredients. Whisk the marinade together in a large bowl, add the chicken, and refrigerate for at least 2 hours. While the chicken marinates, chop the vegetables for the salad and make the garlic yogurt sauce if you're making it from scratch.

Warm the pitas just before assembling. Have a large skillet ready for searing the chicken and another for toasting the wraps. Set out a pastry brush and a clean work surface for rolling.

Instructions

Marinate and Prep

1. 1Marinate the Chicken
   In a large bowl, combine the Greek yogurt, lemon juice, red pepper paste, sumac, ground coriander, ground cumin, smoked paprika, garlic powder, and dried oregano. Add the chicken cubes and toss until every piece is well coated. Cover the bowl and refrigerate for at least 2 hours, or up to overnight.
   Look for The chicken should be evenly coated in a thick, reddish-orange marinade.
   Tip For deeper flavor, marinate overnight. Always keep the chicken refrigerated while marinating.
2. 2Make the Chopped Salad
   In a medium bowl, combine the diced cucumber, diced tomatoes, chopped red onion, diced bell pepper, and chopped parsley. Add the sumac, olive oil, and lemon juice. Toss well to coat. Set aside at room temperature while you cook the chicken.
   Look for The vegetables should be glossy with the dressing and the colors bright.
   Tip Keep the salad chunky, not minced, for a satisfying crunch.

After this phase, the chicken should be coated in a thick, fragrant marinade and resting in the refrigerator. The chopped salad should be bright and crisp, with the dressing evenly distributed. The kitchen will smell of garlic, sumac, and warm spices.

Before moving on, make sure the chicken has marinated for at least 2 hours—longer is better. The salad can sit at room temperature, but the chicken must stay chilled until you're ready to cook.

Sear and Warm

3. 3Sear the Chicken
   Heat a large skillet over high heat until smoking hot. Add the marinated chicken cubes in a single layer (work in batches if needed). Sear for 8 to 10 minutes, turning occasionally, until deeply charred on all sides and cooked through. The internal temperature should reach 165°F (74°C). Transfer to a plate and let rest.
   Look for The chicken should have dark, charred spots and look juicy, not dry.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan; this ensures a good sear instead of steaming.
4. 4Warm the Pitas
   Warm the pita breads in a dry skillet over medium heat for about 30 seconds per side, or until pliable. Stack them on a plate and cover with a clean kitchen towel to keep them soft.
   Look for The pitas should be soft and flexible, not toasted or crisp.
   Tip Warming makes the pitas easier to roll without tearing.

The chicken should be deeply charred on the outside, with a slight crust, and cooked through to 165°F (74°C). The pitas should be warm and pliable, ready for rolling. The skillet should be smoking hot for the sear, and the pitas should be toasted just until soft, not crisp. The kitchen will be filled with the savory aroma of seared chicken and toasted bread. Check that the chicken is juicy and not dry before moving on.

Assemble and Toast

5. 5Assemble the Wraps
   Lay a warm pita on a work surface. Spread about 1/4 cup of garlic yogurt sauce down the center. Top with a quarter of the charred chicken and a generous spoonful of the chopped salad. Fold in the sides and roll tightly to enclose the filling.
   Look for The wrap should be snug but not bulging, with the filling secure inside.
   Tip Don't overfill; a tight roll holds together better when toasting.
6. 6Toast the Wraps
   Brush the outside of each wrap with olive oil. Heat a clean skillet over medium-high heat. Place the wraps seam-side down and toast for 2 to 3 minutes per side, until golden brown and crispy. Press gently with a spatula to ensure even browning.
   Look for The wraps should be deeply golden with crackling spots on the surface.
   Tip Toast in batches to avoid crowding; this keeps the exterior crisp.
7. 7Slice and Serve
   Remove the wraps from the skillet and let them cool for 2 minutes. Slice each wrap diagonally in half. Serve immediately with extra garlic yogurt sauce on the side for dunking.
   Look for The cut halves should show the charred chicken, crunchy salad, and creamy sauce.
   Tip A serrated knife works best for cutting through the crisp pita without squishing.

The wraps should be tightly rolled, with no gaps, and brushed with olive oil. When toasted, they should be golden brown and crackly on both sides. The filling should be hot, and the salad should still have a fresh crunch. The garlic sauce should be creamy and cool. The final wraps should slice cleanly, revealing layers of charred chicken, crunchy vegetables, and creamy sauce. Serve immediately for the best texture.

Common mistakes

One common mistake is overcrowding the skillet when searing the chicken, which causes it to steam rather than char. Work in batches if needed. Another is overfilling the wraps, making them difficult to roll and prone to tearing.

Use about 1/4 cup of sauce and a generous but not excessive amount of filling. Skipping the rest time after cooking the chicken can lead to dry meat. And be sure to toast the wraps over medium-high heat—too low and they'll dry out before browning, too high and they'll burn.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and is deeply charred on the outside but still juicy inside. The wraps are done when they're golden brown and crisp on both sides, with a slight crackle when pressed.

The filling should be hot, and the salad should still have a fresh crunch. If you cut into a wrap, the chicken should be steaming and the sauce should be creamy. Let the cooked chicken rest for a few minutes before assembling to keep the juices in the meat.

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