Deboned Chicken In Markouk Recipe
Recipe information
Make Deboned Chicken In Markouk in just 1h . Grilled white & dark meat wrapped in Lebanese flatbread, sumac onions, pinenuts
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Ingredients
Main Ingredients
Cooking Instructions
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.
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