Tavuk döner dürüm (chicken döner wrap)

A home version of chicken döner: instead of a rotating spit, marinated, grilled and thinly sliced chicken thigh, rolled into lavash with onion salad and garlic yoghurt.

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Method

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1. Mix the yoghurt with the oil, tomato paste, pepper paste, garlic, cumin, thyme, lemon juice and salt.
2. Toss in the chicken thighs, cover, and refrigerate for at least 2 hours, preferably overnight. ⏱ Timer: 2 h
3. Shake the marinade off the thighs, and cook in a hot grill pan or under a 230 °C oven grill for 6-7 minutes per side, until cooked through and browned at the edges. ⏱ Timer: 6 min
4. Rest for 5 minutes, then slice into very thin strips. ⏱ Timer: 5 min
5. Mix the red onion with the parsley and sumac.
6. Warm the lavash briefly in a dry pan, spread with garlic yoghurt, and pile on the chicken, tomato and onion salad.
7. Roll up tightly, and if needed, toast seam-down in the hot pan for 30 seconds. Serve cut in half.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Thigh meat stays juicier than breast.
• The marinated chicken keeps in the fridge for 2 days.

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• Musakhan (Palestinian roast chicken on flatbread with sumac and onion)

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