Deboned Chicken In Markouk Recipe

Inspired by Leila

Time1h

Serves4

Grilled white & dark meat wrapped in Lebanese flatbread, sumac onions, pinenuts

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Ingredients

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1
Prepare the Chicken
Marinate the deboned chicken with olive oil, salt, black pepper, and sumac. Let it sit for at least 30 minutes.
2
Prepare the Onions
Slice the onion thinly and toss it with sumac. Set aside to allow the flavors to meld.
3
Toast the Pine Nuts
In a dry skillet over medium heat, toast the pine nuts until golden brown, stirring occasionally to prevent burning. Remove from heat and set aside.
4
Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side or until fully cooked and no longer pink in the center.
5
Assemble the Wraps
Place a piece of Markouk bread on a flat surface. Lay grilled chicken on the bread, add sumac onions, and sprinkle toasted pine nuts on top.
6
Wrap and Serve
Wrap the bread tightly around the filling. Cut in half and serve warm.