Tiny Tender Chicken Skewers with Sumac Flatbread Tips, FAQ & printable recipe

Tips for success

For the best char, make sure your grill is really hot before adding the skewers. You should be able to hold your hand about 5 inches above the coals for only 2 seconds.

If the chicken starts to burn, move the skewers to a cooler part of the grill. Keep a spray bottle of water handy to tame any flare-ups from dripping marinade.

Sumac onions are easy to make: thinly slice red onions and toss with a pinch of salt and a generous sprinkle of sumac. Let them sit for 10 minutes before serving.

They add a beautiful color and a lemony tang that cuts through the richness of the chicken. If you don't have sumac, a squeeze of lemon juice over the onions works as a quick substitute.

Variations

• Spicy Version: Add 1/2 teaspoon of red pepper flakes or a dash of cayenne to the marinade for extra heat. Serve with a dollop of harissa or a sprinkle of chili flakes.
• Herb-Infused: Add 1 tablespoon of chopped fresh mint or parsley to the marinade, and sprinkle extra herbs over the finished skewers for a fresh, vibrant flavor.
• Lemon-Garlic: Replace the pepper paste with 1 tablespoon of lemon juice and add an extra garlic clove. This version is brighter and more citrusy, perfect for summer.
• Indoor Grilling: If you don't have a grill, cook the skewers on a cast-iron grill pan over high heat. Sear for 2 minutes per side, then finish in a 400°F oven until the chicken reaches 165°F.

Storage and make-ahead

Fridge

Store leftover chicken skewers in an airtight container in the fridge for up to 3 days.

Freezer

Freeze cooked, cooled skewers in a single layer in a freezer-safe bag for up to 2 months.

Reheat

Reheat frozen skewers in a 350°F oven for 8-10 minutes, or until heated through.

Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Keep the lavash separate to prevent sogginess. Reheat the chicken in a skillet over medium heat or in a 350°F oven until warmed through.

The chicken can be marinated up to 24 hours in advance, making this a great make-ahead meal. The skewers can also be assembled a few hours ahead and kept covered in the refrigerator until ready to grill.

Serving ideas

Serve the skewers hot off the grill, wrapped in warm lavash with sumac onions and grilled tomato.

The contrast between the smoky, juicy chicken and the bright, tangy onions is irresistible. For a complete meal, add a simple salad of cucumbers and tomatoes with a drizzle of olive oil.

These skewers are also fantastic as part of a meze spread. Offer them alongside hummus, baba ghanoush, and more lavash for dipping. The small size makes them perfect for parties—guests can easily pick them up and enjoy.

Frequently asked questions

Recipe card

Tiny Tender Chicken Skewers with Sumac Flatbread

Prep 20 minCook 5 minRest 2 hTotal 2 h 25 minServes 4

Ingredients

• 500 g boneless chicken thighs, cut into 1/2-inch cubes
• 2 tbsp Turkish yogurt
• 1 tbsp olive oil
• 1 tbsp pepper paste
• 1 clove garlic, grated
• 1 tsp ground cumin
• 1 tsp dried thyme
• 1 tsp salt
• 10 wooden çöp skewers
• 2 warm lavash flatbreads
• Sumac onions, for serving
• Grilled tomato, for serving

Instructions

1. 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.
2. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
3. Thread 5 chicken cubes onto each skewer, packing them closely together so they touch but aren't crushed. Repeat with the remaining skewers.
4. 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).
5. Transfer the skewers to a plate and let them rest for 3 minutes before serving. This allows the juices to redistribute.
6. Place the warm lavash flatbreads over the skewers and press gently to absorb the juices from the chicken.
7. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

320

Protein

28 g

Carbohydrates

18 g

Fat

15 g

Automatic estimate from the ingredient list, not laboratory-verified.