Turkish Chicken Shish Wrap with Sumac Onions Tips, FAQ & printable recipe

Tips for success

For the best char, make sure your grill or grill pan is truly screaming hot before adding the chicken. If the heat is too low, the chicken will cook through before it develops that desirable crust.

Use long tongs to turn the skewers, and resist the urge to poke or press the meat—that releases juices and dries it out. Let the chicken rest after grilling; it’s a short wait that pays off in tenderness.

The sumac onions are the star of the wrap, so don’t skimp on massaging them. Use your hands for a full 2 minutes until they turn vibrant pink and soften. If you like extra heat, add a pinch of pul biber to the onions.

When rolling the wrap, tuck the ends in firmly but not so tight that the filling bursts out. Serve immediately while the lavash is warm and the chicken is juicy.

Variations

• Spicy Harissa Version: Add 1 tablespoon of harissa paste to the marinade along with the other ingredients. The harissa adds a smoky, spicy depth that pairs beautifully with the sumac onions.
• Lamb Shish Wrap: Replace the chicken thighs with 600g of lamb leg or shoulder, cut into cubes. Grill to an internal temperature of 145°F (63°C) and let rest 3 minutes. The yogurt marinade works just as well with lamb.
• Vegetarian Mushroom Wrap: Swap the chicken for 600g of portobello mushrooms, sliced thick. Marinate in the same yogurt mixture, then grill until tender. Omit the chicken to make it vegetarian—just be sure to use a dairy-free yogurt if needed.
• Chicken Breast Light Version: Use chicken breast instead of thighs, but reduce the grilling time to 8 minutes and watch carefully to avoid drying. The marinade will help keep it moist, but breast meat cooks faster.

Storage and make-ahead

Fridge

Store leftover chicken, vegetables, and sumac onions separately in airtight containers in the refrigerator for up to 3 days.

Freezer

Freeze grilled chicken and vegetables in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat chicken and vegetables in a skillet over medium heat until warmed through, about 5 minutes. Warm lavash in a dry skillet for 30 seconds per side.

Store leftover chicken and vegetables separately from the lavash in airtight containers in the refrigerator for up to 3 days. Keep the sumac onions in their own container; they will stay crisp for a day or two.

Reheat the chicken gently in a skillet over medium heat until warmed through, then assemble fresh wraps with new lavash if possible.

The chicken can be marinated up to 8 hours ahead, which deepens the flavor and tenderizes the meat. The sumac onions can be made a day in advance and kept refrigerated.

You can also grill the chicken and vegetables up to 2 hours ahead, keep them at room temperature (no more than 2 hours), and reheat just before serving. Warm the lavash just before assembling.

Serving ideas

Serve the wraps whole or sliced in half on a diagonal to show off the colorful filling. They’re satisfying on their own, but a side of pickled peppers or a simple cucumber-yogurt salad would be right at home. For a casual dinner, set out extra sumac onions and grilled vegetables so everyone can customize their wrap.

These wraps are best eaten immediately, while the lavash is soft and the chicken is still warm. If you’re serving a crowd, keep the components warm in a low oven (200°F) for up to 30 minutes, then assemble just before serving. The sumac onions can be passed around as a condiment—they’re so good you’ll want them on everything.

Frequently asked questions

Recipe card

Turkish Chicken Shish Wrap with Sumac Onions

Prep 25 minCook 10 minTotal 35 minServes 4

Ingredients

• 600 g boneless skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup plain full-fat yogurt
• 2 tbsp tomato paste
• 1 tbsp biber salçası (Turkish red pepper paste)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp pul biber (Turkish red pepper flakes)
• 1 large red onion, thinly sliced
• 1 tbsp ground sumac
• 1/4 cup fresh parsley, chopped
• 1/2 tsp salt
• 4 large lavash bread or flatbreads
• 2 green bell peppers, halved and seeded
• 2 tomatoes, halved

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: milk, gluten

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

42 g

Fat

22 g

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