Ingredients
For the kebabs
- 908 g boneless skinless chicken thighs, minced
- Salt to taste
- 1 yellow onion, very finely chopped and excess moisture squeezed out
- 1 red bell pepper, very finely chopped and excess moisture squeezed out
- 2 tbsp parsley, freshly chopped
- 1 tbsp fresh garlic, finely minced
- 1 tbsp smoked paprika powder
- 1 tsp garlic powder
- 1 tsp red chili flakes (adjust to taste)
- ½ tsp black pepper powder
- 1 tsp ground cumin
- ½ tsp ground coriander
For the salad
- 1 cup yellow onion, diced
- 1 cup tomatoes , seeded and diced
- 1 red bell pepper, seeded and diced
- 1 cup cucumber, diced
- ½ red onion, sliced
- 1 tbsp fresh parsley, chopped
- Squeeze of one lemon juice
- 1–2 tbsp pomegranate molasses
- Salt to taste
- 2 tbsp extra virgin olive oil
- 1 tsp sumac
For the garlic yogurt sauce
- 115 g mayonnaise
- 2 tbsp sour cream
- 2 tbsp greek yogurt
- Salt to taste
- 1 tbsp smoked paprika powder
- ½ tsp black pepper powder
- 2 tsp garlic powder
- Squeeze of lemon juice
To assemble
- 6 Lavash bread
Method
Preheat oven to 220°C. Grease a sheet pan with oil.
In a mixing bowl, combine minced chicken thighs, onion, red bell pepper, parsley, garlic, smoked paprika, garlic powder, red chili flakes, black pepper, cumin, coriander, and salt. Mix until evenly combined.
Transfer the mixture to the sheet pan and press into an even layer, 1/2 inch thick, divided into kebabs.
Drizzle with additional butter (2-3 tbsp). Bake on the bottom rack for 10-12 minutes. Broil on the top rack for 2 minutes on high, flip, and broil for an additional 2 minutes or until lightly golden.
In a large bowl, combine yellow onion, tomatoes, red bell pepper, cucumber, and sliced red onion. Add parsley
Drizzle with lemon juice, pomegranate molasses, and olive oil. Sprinkle with sumac and salt.mix.
In another bowl, whisk together mayonnaise, sour cream, Greek yogurt, garlic powder, smoked paprika, black pepper, lemon juice, and salt until smooth.
Spread garlic yogurt sauce over each lavash. Top with sliced chicken kebab and fresh salad.
Roll tightly, and warm it on a skillet for 2-3 min until golden and crispy.
