Ingredients
- 3 lb chicken thighs
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp turmeric
- 1 tsp sugar
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 1/2 cup mayonnaise
- 1/2 cup yogurt
- 5 cloves garlic
- 1/2 lemon's juice
- 1 tbsp parsley
- 1/2 red onion
- 1 tbsp sumac
- 1/2 lemon's juice
- 1 tbsp parsley
- lavash
- garlic sauce
- harissa
- lettuce
- tomato
- pickles
- french fries
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Instructions
- Slice the chicken thighs into strips. In a large bowl combine sliced chicken thighs with salt, pepper, cumin, coriander, paprika, garlic powder, onion powder, turmeric, sugar, tomato paste, and olive oil. Mix well to evenly coat. Let marinate for at least 30 minutes, ideally overnight.
- Heat a large skillet over medium-high heat. Add marinated chicken and cook stirring occasionally until fully cooked and lightly charred in spots, about 8 to 12 minutes depending on thickness. Taste a piece to check seasoning and texture.
- In a bowl whisk together mayonnaise, yogurt, grated garlic, lemon juice, and parsley until smooth. Adjust seasoning to taste.
- In another bowl mix sliced red onion with sumac, lemon juice, and parsley. Let sit for at least 10 minutes to soften and marinate.
- Warm your lavash or flatbread. Spread a layer of garlic sauce and add harissa if you want heat. Then add lettuce, cooked chicken, sumac onions, pickles, tomatoes, and fries. Roll it up like a burrito or fold it like a gyro.
- Serve immediately while warm.
Notes
- This recipe is forgiving and flexible—feel free to add or skip ingredients as desired.