Turkish Chicken Shish Wrap with Sumac Onions

This Turkish tavuk şiş dürüm brings the smoky, charred flavor of street-corner grills to your backyard. Chicken thighs soak up a yogurt-based marinade with tomato paste, biber salçası, garlic, and warm spices, then cook over high heat until caramelized and juicy.

Wrapped in soft lavash with sumac-marinated red onions and blistered peppers, every bite is a balance of smoky, tangy, and savory.

Tavuk şiş dürüm is a beloved Turkish street food: skewered chicken, grilled over charcoal, then rolled into a thin flatbread with a bright, tart onion salad. The marinade—yogurt, tomato paste, biber salçası, olive oil, garlic, cumin, and pul biber—does double duty, tenderizing the meat and building a deeply savory crust as it chars.

Sumac onions, massaged with salt and parsley, cut through the richness with a citrusy tang. This recipe delivers the full experience at home with simple ingredients and a hot grill.

Ingredients

Why this recipe works

The yogurt marinade is the secret to ultra-tender chicken. The lactic acid in yogurt gently breaks down proteins, keeping the thighs moist even over screaming-hot coals.

Tomato paste and biber salçası add concentrated umami and a sticky, caramelized crust that clings to the meat as it grills. The combination of cumin and pul biber brings warmth and a gentle heat that builds with every bite.

Sumac onions are more than a garnish—they’re a counterpoint. Rubbing sliced red onions with sumac, salt, and parsley softens their sharp bite and draws out a crimson juice that stains the onions a vivid pink.

That tart, slightly sweet salad is what makes the wrap so compelling, balancing the smoky chicken and charred vegetables with a bright, acidic finish.

Notes and substitutions

Use boneless, skinless chicken thighs for the best texture; they stay juicy and forgiving on a hot grill. If you can’t find biber salçası, substitute a mix of tomato paste and smoked paprika—it won’t be identical, but it will add depth. Pul biber is a moderately spicy Turkish pepper flake; adjust the amount to your heat preference.

Flat metal skewers are ideal because they prevent the chicken from spinning when you turn it. If using wooden skewers, soak them for at least 30 minutes. Lavash is traditional, but any large, thin flatbread—like flour tortillas—works. The sumac onions can be made a day ahead and kept refrigerated; they actually improve as they sit.

• biber salçası: 1 tbsp tomato paste mixed with 1/2 tsp smoked paprika and a pinch of cayenne
• pul biber: 1/2 tsp crushed red pepper flakes plus 1/2 tsp sweet paprika
• lavash: large flour tortillas or other thin flatbreads
• chicken thighs: chicken breast, but reduce grilling time to 8 minutes and watch carefully to avoid drying

Equipment

• flat metal skewers
• charcoal grill or grill pan
• mixing bowl
• whisk
• cutting board
• chef's knife