Turkish Chicken Shish on Lavash with Bulgur Pilaf

Method 6 steps

1. 01

   Mix the yogurt, pepper paste, Aleppo pepper, 1 tbsp olive oil and 1 tsp salt. Coat the chicken and marinate 2 hours, then thread onto flat metal skewers.

2. 02

   Warm 1 tbsp olive oil in a pot, stir in the tomato paste for 1 minute, add the bulgur and stock with salt, cover and simmer on low 15 minutes. Rest off the heat 10 minutes.

3. 03

   Toss the onion slices with sumac, a pinch of salt and a few parsley leaves.

4. 04

   Grill the skewers over high heat, about 450 F, for 10 to 12 minutes, turning every few minutes, until charred and 175 F inside. Grill the tomatoes and peppers alongside until blistered.

5. 05

   Warm the lavash on the grill for 20 seconds and lay one on each plate.

6. 06

   Slide the chicken onto the lavash, add the sumac onions, grilled tomato, pepper and a mound of bulgur. Scatter parsley and a pinch of pepper flakes.

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