Turkish Chicken Shish Wrap with Sumac Onions Step-by-step instructions

Before you start

Before you start, prepare the charcoal grill or heat a grill pan over high heat—it should be screaming hot when the chicken hits it. Cut the chicken into even 1-inch cubes so they cook at the same rate.

Make the sumac onions first and let them sit while the chicken marinates; the extra time deepens their flavor. Have all your ingredients measured and within reach: the marinade comes together in minutes, but the grill waits for no one.

Instructions

Prep and Marinate

1. 1Make the Marinade and Sumac Onions
   In a large bowl, whisk together the yogurt, tomato paste, biber salçası, olive oil, garlic, cumin, and pul biber until smooth. Add the chicken cubes and toss to coat thoroughly. Cover and refrigerate for at least 1 hour or up to 8 hours. Meanwhile, in a separate bowl, combine the sliced red onion, sumac, parsley, and salt. Massage the onions with your hands for 2 minutes until they soften and release a crimson juice. Set aside.
   Look for The marinade is thick and reddish; the onions turn bright pink and wilt slightly.
   Tip Massaging the onions is key—it breaks down their bite and lets the sumac penetrate.
2. 2Thread the Chicken onto Skewers
   If using wooden skewers, soak them in water for 30 minutes first. Thread the marinated chicken cubes snugly onto flat metal skewers, leaving a small space between pieces so they cook evenly. Press the cubes together gently but do not overcrowd—this helps them cook through without burning.
   Look for The chicken is evenly coated and clings to the skewer without sliding off.
   Tip Flat skewers keep the chicken from spinning when you turn them on the grill.

At this stage, the kitchen smells of garlic, cumin, and warm spices. The marinade should be a thick, reddish paste that clings to the chicken. The sumac onions are bright pink and slightly wilted, with a sharp, citrusy aroma. Everything is ready for the grill.

Grill to Charred Perfection

3. 3Grill the Chicken and Vegetables
   Preheat a charcoal grill or grill pan over high heat until screaming hot. Place the chicken skewers on the grill and cook for 10 minutes, turning every 2 to 3 minutes, until charred and caramelized on all sides. In the last 5 minutes, add the halved peppers and tomatoes to the grill, cut-side down, and cook until blistered and softened. Remove everything from the grill.
   Look for The chicken has deep grill marks and a sticky, charred exterior; the peppers are blistered and the tomatoes are soft.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist moving the chicken too soon—let it sear and release naturally from the grates.
4. 4Rest the Chicken
   Transfer the chicken skewers to a cutting board and let them rest for at least 3 minutes. This allows the juices to redistribute so the meat stays tender and moist. Keep the grilled peppers and tomatoes warm on a plate nearby.
   Look for The chicken is firm to the touch and the juices run clear when pierced.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resting is not optional—it’s what keeps the chicken succulent.

The grill is roaring, and the chicken sizzles as it hits the grates. Over 10 minutes, the cubes develop dark char marks and a caramelized crust. The peppers blister and soften, and the tomatoes collapse. The air is filled with smoky, savory notes—this is the heart of the dish.

Wrap and Serve

5. 5Assemble the Wraps
   Warm the lavash breads on the grill or in a dry skillet for about 30 seconds per side until pliable. Slide the chicken off the skewers onto the warm lavash, dividing evenly. Top with the sumac onions, grilled peppers, and tomatoes. Roll the lavash tightly around the filling, tucking in the ends as you go.
   Look for The wraps are snug and the filling stays inside when you roll.
   Tip Warm lavash rolls without cracking—don’t skip this step.
6. 6Slice and Serve
   Cut each wrap in half on a diagonal, if desired, and serve immediately while the chicken is still warm and the lavash is soft. The sumac onions add a bright, tangy crunch that balances the smoky chicken.
   Look for The wraps hold together and the filling is colorful and inviting.
   Tip Serve with extra sumac onions on the side for those who want more tang.

The lavash is warm and pliable. The chicken slides off the skewers in juicy chunks, piled onto the bread with sumac onions and grilled vegetables.

As you roll, the filling stays tight and colorful. When you cut the wrap, the cross-section shows smoky chicken, pink onions, and charred peppers—ready to eat.

Common mistakes

A common mistake is overcrowding the skewers, which steams the chicken instead of charring it—leave a tiny gap between cubes. Another is moving the chicken too early; let it sear and release naturally from the grates.

Skipping the rest period is also a miss—cutting into the chicken immediately lets the juices run out, leaving it dry. Finally, don’t skip massaging the onions; that step is what makes them tender and tangy.

How to tell it’s done

The chicken is done when an instant-read thermometer inserted into the thickest cube reads 165°F (74°C). The exterior should have deep char marks and a caramelized, slightly sticky glaze.

Let the skewers rest at least 3 minutes before sliding the meat off—this lets the juices redistribute and ensures each bite is moist. The peppers should be blistered and soft, and the tomatoes should have collapsed slightly.

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