📝 About This Recipe
Transport your senses to the bustling streets of Beirut with this iconic Lebanese chicken wrap. Our recipe features succulent chicken breast marinated in a vibrant blend of lemon, garlic, and warm spices, charred to smoky perfection. Wrapped in soft pita with a generous smear of pungent Toum (garlic sauce) and crunchy pickles, it’s the perfect balance of zesty, savory, and creamy flavors.
🥗 Ingredients
The Chicken & Marinade
- 2 lbs Chicken breast (cut into 1-inch cubes)
- 1/2 cup Greek yogurt (full fat for best flavor)
- 3 tablespoons Lemon juice (freshly squeezed)
- 1/4 cup Olive oil (extra virgin)
- 6 cloves Garlic (minced into a paste)
- 1 tablespoon Tomato paste (adds color and depth)
- 1 teaspoon Paprika (smoked or sweet)
- 1/4 teaspoon Ground Cinnamon (the secret Lebanese touch)
- 1 teaspoon Dried Oregano
The Assembly
- 4 large pieces Lebanese Pita Bread (thin, double-layered variety)
- 1/2 cup Toum (Garlic Sauce) (authentic fluffy garlic spread)
- 8-10 pieces Pickled Wild Cucumbers (sliced into long spears)
- 2 cups French Fries (hot, crispy, and lightly salted)
- 1/2 cup Fresh Parsley (roughly chopped)
👨🍳 Instructions
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1
In a large glass bowl, whisk together the yogurt, olive oil, lemon juice, tomato paste, minced garlic, paprika, cinnamon, oregano, salt, and pepper until smooth.
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2
Add the cubed chicken to the marinade, ensuring every piece is thoroughly coated. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to tenderize the meat.
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3
If using wooden skewers, soak them in water for 30 minutes to prevent burning. If using metal skewers, ensure they are clean.
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4
Thread the marinated chicken onto the skewers, leaving a tiny bit of space between pieces to ensure even cooking and browning.
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5
Preheat your grill or a heavy cast-iron grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
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6
Place the skewers on the grill. Cook for 12-15 minutes, turning every 3-4 minutes, until the chicken is charred on the outside and reaches an internal temperature of 165°F (74°C).
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7
Remove the chicken from the grill and let it rest on a plate for 5 minutes. Carefully slide the chicken off the skewers.
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8
Prepare your pita bread by laying a piece flat on a clean surface. If the pita is very thick, you can split it open into two thin rounds.
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9
Spread a generous tablespoon (or more!) of Toum garlic sauce in a vertical line down the center of the pita.
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10
Place a portion of the grilled chicken over the garlic sauce. Top with 3-4 pickle spears and a handful of hot french fries.
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11
Sprinkle with fresh parsley. Fold the bottom of the pita up slightly, then roll it tightly from one side to the other like a burrito.
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12
Optional but recommended: Place the rolled wrap back on the grill pan for 30 seconds per side to toast the bread and create a crispy exterior.
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13
Serve immediately while the chicken is juicy and the fries are still crunchy.
💡 Chef's Tips
Do not skip the yogurt in the marinade; the lactic acid is essential for breaking down the chicken fibers for that signature tenderness. If you don't have Toum, you can make a quick cheat version by mixing mayo with lots of crushed garlic and a squeeze of lemon. For the most authentic experience, use Lebanese 'wild' pickles (usually labeled as pickled cucumbers in brine) rather than sweet bread-and-butter pickles. Adding fries inside the wrap is the authentic 'fast food' way to serve this in the Middle East—it adds great texture and saltiness. Avoid overcooking the chicken; breast meat can dry out quickly once it passes the 165°F mark.
🍽️ Serving Suggestions
Serve with a side of extra Toum and a small bowl of spicy Shatta (Middle Eastern chili paste). Pair with a cold glass of Ayran (savory yogurt drink) to balance the garlic punch. A fresh Tabbouleh or Fattoush salad makes a light, acidic counterpoint to the rich wrap. Serve with extra crispy salted fries and a few wedges of lemon for squeezing over the chicken. Pairs excellently with a crisp Lager or a chilled mint lemonade.