Welcome to my kitchen! Today, I want to share with you my personal recipe for Jojeh Chicken Wraps, a dish that I love to make for family and friends. This recipe is a fusion of Middle Eastern and Western flavors, combining juicy grilled chicken with fresh vegetables and a tangy yogurt sauce, all wrapped up in warm pita bread. Trust me, it’s a flavor explosion in every bite!
The star of this dish is the chicken. I prefer to use boneless, skinless chicken breasts, but you can also use thighs if you prefer. To give the chicken its distinctive flavor, I marinate it in a blend of yogurt, lemon juice, and spices like turmeric, paprika, and cumin. This not only infuses the chicken with delicious flavors but also tenderizes it, making it moist and juicy when cooked.
Once the chicken has marinated for a few hours, it’s time to grill it to perfection. I like to use an outdoor grill for this, but you can also use a stovetop grill pan if you don’t have one. The key is to get a nice sear on the outside of the chicken while keeping it juicy on the inside. It only takes a few minutes per side, so keep a close eye on it to avoid overcooking.
While the chicken is cooking, I prepare the vegetables for the wraps. I like to use a mix of crunchy lettuce, ripe tomatoes, sliced onions, and fresh herbs like mint and parsley. You can also add other vegetables like cucumbers or bell peppers if you like. The key is to use fresh, high-quality ingredients that will complement the flavors of the chicken.
Finally, it’s time to assemble the wraps. I warm up some pita bread in the oven or on the grill, then layer on the chicken and vegetables. To add even more flavor, I drizzle on a tangy yogurt sauce made with Greek yogurt, lemon juice, garlic, and a pinch of salt. The end result is a delicious and satisfying meal that’s perfect for lunch, dinner, or even a party!
In conclusion, my Jojeh Chicken Wraps recipe is a must-try for anyone who loves bold, flavorful dishes that are also healthy and easy to make. So, head to the kitchen, gather your ingredients, and let’s get cooking!
- 2 pounds boneless chicken breasts, cut into cubes
- 1 small onion, finely sliced
- 1 cup plain yoghurt
- 3 tablespoons oil
- 4 tablespoons freshly squeezed lemon juice
- 3/4 teaspoon saffron mixed in 2 tablespoons of hot water
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 naans
- 1 packet salad leaves
- Handful of pomegranate kernels
- 4 tablespoons plain yoghurt
- 1 clove garlic, crushed (or 1/2tsp garlic paste)
- 1 tablespoon sumac
- 1 tsp salt
- Combine the onion, yoghurt, oil , lemon juice, liquid saffron, salt and black pepper into a bowl.
- Pour it over the chicken cubes and keep in the fridge for minimum 7 hours (preferably overnight).
- Place the cubes on to metal skewers and grill for 15-20 mins, turn the chicken in-between. You can also bake the chicken in the oven, but grilling would be better.
- Mix in the yoghurt, garlic, sumac and salt until fully combined.
- Heat the naan, and spread a layer of the sumac yoghurt onto it. Top with salad leaves, chicken and pomegranate.
Don’t forget to give this recipe a try and send me a snapshot of your creation! I’m always thrilled to see your culinary masterpieces! 😀
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