This will make you fall in love with chicken wraps again | Chicken Souvlaki | Marion's Kitchen

Start with chicken thigh and place it in a bowl for marinating.

Add garlic to the chicken.

Sprinkle in turmeric for color.

Add garam masala to the chicken for flavor.

Season with sea salt.

Pour in olive oil and mix everything together to create a marinade.

If using bamboo skewers, soak them in water to prevent burning.

Load the marinated chicken onto metal skewers.

Heat a pan with a little oil over high heat and place the skewers in the pan.

Sear the chicken skewers on high heat until they get color, then turn the heat down to medium to cook through.

Prepare the coriander mint chutney by adding a bunch of chopped coriander (about 2 cups) to a blender.

Add mint leaves to the blender.

Include a green chili for spice, or leave it out for a milder flavor.

Squeeze in lemon juice and add a dash of ground cumin and salt.

Blend the chutney until well mixed, pushing down ingredients if necessary.

Check the chicken skewers; they should have a nice color now.

Turn the skewers to cook evenly on medium heat.

Once blended, spoon out the chutney and set aside.

For a quick red onion pickle, mix sliced red onion with lemon juice and salt, and let it sit.

Prepare fresh vegetables: slice tomato and cucumber for the wrap.

Assemble the serving spread with pita bread, chicken skewers, chutney, red onion, cucumber, and tomato.

Sprinkle mint leaves over the chicken skewers before serving.

Wrap the chicken and vegetables in pita bread and enjoy.

Equipment Needed

Dietary

Allergens