Shish Tawook Wraps with Garlic Sauce and Pickles

COOK IT AT HOME

Shish Tawook Wraps with Garlic Sauce and Pickles

Chicken skewer wraps rely on tender, evenly cut pieces that cook at the same rate. A yogurt marinade with garlic and paprika gives this home version its flavor, while the final wrap stays simple with garlic sauce and pickles as described on the menu. Cooking the meat on skewers makes turning easier, but the pieces can also be cooked in a grill pan if skewers are unavailable.

Makes

4 wraps

Prep

25 minutes

Cook

15 minutes

Additional time

Marinate 2 hours; rest chicken 3 minutes

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 1 1/2 pounds/680 g boneless skinless chicken breast, cut into 1 1/4-inch cubes
• 1/3 cup plain yogurt
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 tablespoon lemon juice
• 3 garlic cloves, grated
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 3/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• 4 large flatbreads
• 1/2 cup prepared refrigerated toum garlic sauce
• 3/4 cup drained sliced cucumber pickles

Step-by-step method

1. Whisk yogurt, olive oil, tomato paste, lemon juice, garlic, paprika, cumin, salt, and pepper. Add chicken cubes, coat evenly, cover, and refrigerate for 2 hours at 40°F or below.
2. Heat a grill or grill pan to medium-high. Thread chicken onto metal skewers with small gaps. Soak wooden skewers in water for 30 minutes first if using them.
3. Cook for 12–15 minutes, turning every few minutes, until several of the largest pieces register 165°F in the center. Keep the heat moderate enough that the yogurt coating does not burn before the chicken is cooked. Discard raw marinade.
4. Rest the skewers on a clean plate for 3 minutes. Warm the flatbreads in a dry skillet and spread 2 tablespoons garlic sauce on each.
5. Slide chicken from skewers onto the bread, divide the drained pickles among the four wraps, and roll snugly. Toast seam side down for about 1 minute in the dry skillet and serve while hot.

Helpful tips & substitutions

• Chicken thighs can replace breast using the same weight; cook to the same 165°F temperature and allow a few extra minutes if pieces are thick.
• Keep cubes similar in size. Tiny pieces dry out while oversized cubes finish, and crowding them tightly on a skewer slows cooking.

Storage & make-ahead

Refrigerate cooked chicken at 40°F or below within 2 hours and use within 3 days. Reheat to 165°F before assembling leftovers. Store sauce according to its label and keep bread and pickles separate.

How to serve it

Serve with garlic potatoes, vermicelli rice, or a fresh tomato salad. The simple wrap filling leaves room for a more colorful side dish.