Tiny Tender Chicken Skewers with Sumac Flatbread Step-by-step instructions

Before you start

Start by cutting the chicken into 1/2-inch cubes and prepare the marinade. Soak the wooden skewers in water.

If using a charcoal grill, light it at least 30 minutes before cooking so the coals are glowing. Have the lavash, sumac onions, and grilled tomato ready for serving.

Instructions

Marinate and Soak

1. 1Marinate the Chicken
   In a large bowl, whisk together the yogurt, olive oil, pepper paste, grated garlic, cumin, dried thyme, and salt until smooth. Add the chicken cubes and toss well to coat every piece evenly. Cover and refrigerate for at least 2 hours, or up to overnight.
   Look for The marinade is thick and clings to the chicken; the pieces are fully coated.
   Tip Grate the garlic directly into the bowl to release its oils.
2. 2Soak the Skewers
   If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
   Look for Skewers are saturated and pliable.
   Tip Soaking keeps the wood from scorching over the coals.

The marinade is smooth and aromatic, with the chicken evenly coated. The skewers are soaked and ready.

The mixture should look glossy and smell of garlic, cumin, and thyme. Take a moment to check the color, texture and aroma before you move on to the next step.

Skewer and Grill

3. 3Thread the Skewers
   Thread 5 chicken cubes onto each skewer, packing them closely together so they touch but aren't crushed. Repeat with the remaining skewers.
   Look for Each skewer has 5 cubes, tightly packed.
   Tip Packing them together helps them cook evenly and stay juicy.
4. 4Grill Over Charcoal
   Preheat a charcoal grill until the coals are glowing and covered with white ash. Place the skewers over the hot coals and grill for 5 minutes, turning frequently, until the chicken is charred on the edges and cooked through. The internal temperature should reach 165°F (74°C).
   Look for The chicken is browned with charred edges and juices run clear.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Turn often to avoid burning; move skewers to a cooler part of the grill if needed.
5. 5Rest the Skewers
   Transfer the skewers to a plate and let them rest for 3 minutes before serving. This allows the juices to redistribute.
   Look for The skewers are slightly cooler and juices have set.
   Tip Resting keeps the meat tender and moist.

The skewers are neatly threaded with chicken cubes. As they grill, you'll hear a satisfying sizzle and see the edges char. The chicken is cooked through and juicy, with a beautiful golden-brown color.

Wrap and Serve

6. 6Press Lavash Over Skewers
   Place the warm lavash flatbreads over the skewers and press gently to absorb the juices from the chicken.
   Look for The bread is slightly moistened with chicken juices.
   Tip Pressing the bread onto the skewers gives it extra flavor.
7. 7Strip and Serve
   Hold a skewer with the lavash and slide the chicken pieces off directly into the bread. Add sumac onions and grilled tomato, then roll and serve warm.
   Look for Chicken pieces easily slide off into the bread.
   Tip Serve immediately with extra sumac onions on the side.

The lavash is warm and slightly moist from pressing over the skewers. The chicken slides off easily, and the sumac onions add a bright, tangy contrast. The wraps are ready to serve.

Common mistakes

Don't skip the marinating time—the yogurt needs time to tenderize the chicken. Avoid overcrowding the skewers; each cube should touch but not be squashed.

Also, don't cook over too high heat, or the outside will burn before the inside is cooked. Turn the skewers frequently for even cooking.

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 exterior should be nicely charred with some crispy edges, and the juices should run clear. Let the skewers rest for 3 minutes before serving to allow the juices to redistribute.

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