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Spicy Beirut-Style Chicken Doner Wrap
60% authentic · Middle Eastern Fusion
A flavorful twist on Chicken Doner, inspired by Beirut street food, featuring a spicier marinade and a vibrant mix of herbs and pickled vegetables, served in a wrap.
Ingredients
- Chicken thighs, boneless, skinless800g
- Yogurt, plain100g
- Garlic, minced3 cloves
- Harissa paste2 tbsp
- Cumin powder1 tsp
- Coriander powder1 tsp
- Cinnamon powder1/4 tsp
- Salt1 tsp
- Black pepper1/2 tsp
- Olive oil2 tbsp
- Thin flatbreads (e.g., Saj or large Tortillas)4 large
- Onions, thinly sliced1 medium
- Sumac1 tsp
- Parsley, fresh, chopped1/4 cup
- Pickled turnips (or other pickles), chopped1/2 cup
- Tahini sauce (tahini, lemon juice, water, garlic)to taste
Steps
- 1
Slice chicken thighs into thin strips.
- 2
In a bowl, combine yogurt, minced garlic, harissa paste, cumin, coriander, cinnamon, salt, and pepper.
- 3
Add chicken strips to the marinade, toss to coat. Marinate for at least 1 hour, or up to 4 hours.
- 4
Toss sliced onions with sumac and set aside.
- 5
Heat olive oil in a large skillet over medium-high heat.
- 6
Add marinated chicken and cook until browned and cooked through, about 6-8 minutes. Stir in chopped parsley during the last minute of cooking.
- 7
Warm the flatbreads.
- 8
Spread tahini sauce on each flatbread. Top with the spicy chicken, sumac onions, and chopped pickled turnips.
- 9
Wrap tightly and serve.
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