Counter 03 · Poultry
Turkish Grilled Chicken Platter with Lavash
Flattened chicken thighs marinated in pepper paste, yogurt and spices, grilled and laid over warm lavash with charred tomatoes, long green peppers and a sprinkle of sumac.
- Prep
- 25 min
- Cook
- 20 min
- Serves
- 4
- Level
- Medium
Turkish grill houses serve chicken this way: meat on bread so the flatbread catches every drip, blistered tomatoes and peppers alongside, and sumac-dressed onions to cut the richness. The marinade uses biber salcasi, a sweet red pepper paste, plus yogurt, garlic and Aleppo pepper. Grill the vegetables first while the coals are hottest, then the chicken. If lavash is hard to find, large soft flour tortillas warmed on the grill fill in nicely.
Method
-
Mix the pepper paste, yogurt, garlic, Aleppo pepper, cumin, salt and 1 tablespoon olive oil. Coat the chicken and refrigerate for 3 hours or overnight.
-
Toss the sliced onion with the sumac, parsley and a pinch of salt and set aside to soften.
-
Heat a grill to high, about 475 F. Brush the tomatoes and green peppers with the remaining olive oil and grill 6 to 8 minutes, turning, until blistered and soft. Move them to a plate.
-
Wipe the excess marinade from the chicken and grill 5 minutes per side, until charred in places and 175 F in the thickest part.
-
Warm the lavash on the grill for 20 seconds per side and lay it on a large platter.
-
Slice the chicken in thick strips over the lavash, add the tomatoes and peppers, top with the sumac onions and dust with more Aleppo pepper.
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