Description
Indulge in a flavorful Grilled Chicken Skewer Flatbread Wrap recipe with a creamy yogurt sauce and fresh veggies. Perfect for a quick and delicious meal!
Ingredients
- Finely grated zest of 1 lemon
- 1/4 cup (60 ml) lemon juice (from 2 lemons)
- 1/2 teaspoon (3 ml) dried oregano
- 1 clove garlic, finely chopped
- Salt and pepper, to taste
- 1 teaspoon (5 ml) Maras pepper (or substitute 1/2 teaspoon (3 ml) paprika plus 1/8 teaspoon (1 ml) cayenne pepper)
- 1/3 cup (80 ml) olive oil
- 1 pound (454 g) boneless, skinless breasts, cut into 3/4-inch cubes
- 1 cup (240 ml) plain yogurt, any variety
- 2 tablespoon (30 ml) s tahini
- 3 to 4 teaspoon (18 ml) s lemon juice (from half a lemon)
- Salt and pepper, to taste
- 4 (6-inch) pita breads (leave whole; do not split)
- 12 cherry tomatoes, halved
- 1 Persian cucumber, thinly sliced
- 1/4 small red onion, thinly sliced
- 1 cup (240 ml) packed arugula
- Leaves from 3 to 4 sprigs of mint
Instructions
- Prepare the beef marinade: In a medium bowl, mix together the lemon zest, lemon juice, oregano, garlic, Maras pepper (or cayenne and paprika), salt, and pepper. Slowly stir in the olive oil until combined.
- Marinate the beef: Reserve 1/4 cup of this mixture for later use. Add the beef cubes to the remaining marinade in the bowl. Cover and chill in the fridge for a minimum of 30 minutes, or up to 2 hours for best results.
- Create the yogurt sauce: In a small bowl, blend the tahini with the yogurt until smooth. Mix in 3 teaspoons of lemon juice, along with salt and pepper. Adjust to taste with additional lemon juice, salt, or pepper if needed.
- Prepare for grilling: If using an outdoor grill, immerse 6 bamboo skewers in warm water. Alternatively, use metal skewers.
- Cook the beef: For grilling: Ignite a charcoal grill or set a gas grill to medium-high. Apply oil to the grates. Thread beef onto skewers and grill, turning now and then, for 3 to 4 minutes until browned and cooked to an internal temperature of 165°F. Move the cooked beef to a serving dish. For stovetop: Heat a cast iron grill pan over medium-high heat. Ensure it’s hot enough by flicking water that sizzles upon contact. Turn on a vent fan or open a window as it will be smoky. Add a small amount of oil to the pan and coat evenly. Cook beef pieces, flipping frequently, for 4 to 6 minutes until browned and reach 165°F internally. Move the cooked beef to a serving platter.
- Heat the pita bread: On the grill pan or outdoor grill, warm the pita bread briefly, turning once, until it is slightly puffed and warm.
- Put together the wraps: Spread about 2 tablespoons or more of the yogurt sauce on each pita, according to taste. Place a portion of beef, tomatoes, cucumber, onion, arugula, and mint on each. Finish with a drizzle of the reserved marinade before serving. Enjoyed the dish? We’d love your feedback with some stars and a comment below!
Notes
- Adjust the lemon juice in the yogurt sauce to your taste for a tangier flavor.
- Marinate the beef for at least 30 minutes to enhance its flavor.
- Personalize the wrap with your preferred vegetables or herbs for freshness.
