Chicken thighs cut into thin slices, marinated in a spiced yogurt sauce, and cooked in a skillet. This easy homemade version has a smoky, browned exterior and juicy center, and makes a great wrap with lavash and sumac onions.
Toss the thinly sliced chicken with the yogurt, tomato and pepper paste, cooking oil, crushed garlic, red pepper flakes, thyme, cumin, salt, and black pepper. Refrigerate for at least 2 hours.
Heat a large skillet thoroughly. Add the marinated chicken and sear over high heat until its liquid releases and evaporates and the edges brown. Caution: Cook the chicken thoroughly to an internal temperature of 74°C / 165°F.
Warm the lavash flatbreads slightly. Fill them with the seared chicken and sumac onion salad, roll into wraps, and serve.
Marinate the thinly sliced chicken for at least 2 hours so the spices flavor and tenderize the meat. Important: Sear the chicken over high heat so its liquid evaporates quickly and it browns rather than boils. Cook the chicken thoroughly to an internal temperature of 74°C / 165°F. Contains milk (yogurt) and wheat (lavash). Keep raw chicken separate from ready-to-eat foods and wash hands and surfaces after handling.
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