Ingredients
Chicken
- 1 kg / 2 lb chicken thigh fillets, skinless and boneless (approximately 6 pieces around 150g each)
Marinade
- 1 large garlic clove, minced (or 2 small cloves)
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cardamom
- 1 tsp ground cayenne pepper (reduce to 1/2 tsp for less heat)
- 2 tsp smoked paprika
- 2 tsp salt
- Black pepper, to taste
- 2 tbsp lemon juice
- 3 tbsp olive oil
Yogurt Sauce
- 1 cup Greek yoghurt
- 1 clove garlic, crushed
- 1 tsp cumin
- Squeeze of lemon juice
- Salt and pepper, to taste
To Serve
- 4 - 5 flatbreads (Lebanese, pita, or homemade soft flatbreads)
- Sliced lettuce (cos or iceberg)
- Tomato slices
- Red onion, finely sliced
- Cheese, shredded (optional)
- Hot sauce of choice (optional)
Instructions
- Marinate Chicken: In a large ziplock bag, combine all marinade ingredients. Add the chicken thigh fillets, seal the bag, and massage it gently with your hands to thoroughly coat each piece. Refrigerate for a minimum of 3 hours, ideally 24 hours, to allow flavors to develop and tenderize the meat.
- Prepare Yogurt Sauce: In a bowl, mix Greek yoghurt, crushed garlic, cumin, lemon juice, salt, and pepper until smooth. Cover and refrigerate until ready to serve. This sauce can be stored for up to 3 days.
- Preheat Cooking Surface: Heat a large non-stick skillet over medium-high heat with 1 tablespoon of oil, or prepare your BBQ grill by lightly brushing the grates with oil and heating to medium-high. This step is essential to achieve the characteristic caramelized char on the chicken.
- Cook Chicken: Place marinated chicken pieces on the skillet or grill. Cook the first side for 4 to 5 minutes until nicely charred and caramelized. Flip and cook the other side for 3 to 4 minutes until cooked through and juicy.
- Rest Chicken: Remove the chicken from heat and cover loosely with foil. Let it rest for 5 minutes to allow juices to redistribute, ensuring moist and tender meat.
- Serve: Slice the rested chicken and arrange on a large platter alongside flatbreads, sliced lettuce, tomatoes, onions, cheese (if using), and the yogurt sauce. To assemble a wrap, spread yogurt sauce on a flatbread, top with chicken and salad, then roll it up and enjoy!
Notes
- Make Ahead: Marinade and chicken can be sealed in a bag and frozen immediately. As it defrosts, it will marinate, saving prep time later.
- For large Lebanese bread (~30cm diameter), use approximately 300g raw chicken per person to fill fully without tucking ends; on average, 200-250g per person suffices.
- Chicken Thigh vs Breast: Thighs are preferred for juiciness and caramelization. If using breast, slice horizontally into thin steaks (~1 cm thick), pound lightly if needed, marinate the same, and cook on higher heat for 2 minutes per side to keep juicy.
- Side Suggestions: Serve with Middle Eastern lentil rice (Mejadra), chickpea rice pilaf, or a fresh chickpea salad for a complete meal.
- Baking Alternative: If using oven, bake at 425°F/220°C for 20-25 minutes until browned, though stovetop or BBQ grilling provides better caramelization and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Chicken
- Method: Stovetop
- Cuisine: Middle Eastern
