Tavuk Dürüm Recipe

Prepare marinade

In a medium bowl whisk together plain yogurt, olive oil, lemon juice, minced garlic, paprika, ground cumin, ground coriander, red pepper flakes (if using), salt and black pepper until combined.

Marinate chicken

Trim any fat from the chicken breasts and slice each breast horizontally into 2 thin cutlets (or pound to 1/2" thickness). Add the chicken to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or up to overnight for best flavor.

Prepare grill

If using a charcoal grill, light coals and let them burn until covered with white ash (medium-high heat). If using a gas grill or cast-iron pan, preheat to medium-high (about 400°F/200°C). Brush the grill grate or pan lightly with neutral oil to prevent sticking.

Grill the chicken

Remove chicken from the marinade, letting excess drip off. Place the cutlets over direct heat. Cook 3–4 minutes per side (depending on thickness) until nicely charred and internal temperature reaches 165°F (74°C). If using thicker pieces, move to indirect heat for a few minutes to finish without burning. During the last minute, brush with a little melted butter if desired for gloss and extra flavor.

Rest and slice

Transfer cooked chicken to a cutting board and let rest 5 minutes. Slice crosswise into thin strips suitable for wrapping.

While the chicken rests, combine the sliced romaine, tomato, cucumber, red onion and chopped parsley in a bowl. Toss gently and season with a pinch of salt, a drizzle of lemon juice or olive oil if desired, and sprinkle sumac if using.

Warm the flatbreads briefly on the grill or in a dry skillet until pliable (about 10–20 seconds per side). Spread about 1–2 tablespoons of garlic yogurt sauce down the center of each flatbread. Add a portion of the sliced chicken (about 4 oz / 110 g per wrap), top with a handful of the salad mixture, drizzle a little extra sauce or hot sauce if desired, and sprinkle extra parsley or sumac.

Fold the bottom edge of the flatbread up over the filling, then fold the sides in and roll tightly to form a dürüm. If packing for later, wrap in parchment or foil to hold shape.

Serve immediately while warm.