If you’re a fan of tandoori style chicken, these Yogurt Marinated Wraps are a must make. Super easy to make, always satisfying and perfect for meal prep. Crank that oven to broil, let’s get cooking! 

A close up shot of Yogurt Marinated Chicken Wraps

Why marinate in yogurt?

Marinating in yogurt is great because it clings to your protein and adds so much flavour. 

Yogurt has a decent amount of acidity. That acidity is going to tenderise the meat. The long and slow marinade is going to be your best friend when it comes to cooking tougher meats. 

It’s a blank canvas, whatever flavours you throw at it, it’s going to work!

How long should I marinate my chicken?

When it comes to marinades, the longer the better…… Sometimes. 

If you have a big old hunk of beef that you’re marinating in, say, spice and oil, you could let that sit in your fridge for a couple of days. When it comes to something more delicate like chicken for fish, less is more. 

Like we said above, yogurt had a decent amount of acidity. It’s not enough to cook the chicken, but it is enough for it to go sour if left for too long. 

Personally I think a yogurt marinade can be anywhere from 1 hour to 24 hours. Anything after that, I wouldn’t say it doesn’t gets any “better”.

Grilling your Chicken.

To make this recipe easy, I used my oven broiler to get as much colour on the marinade as possible. 

Cooking on broil can be a gamble. I’ve torched my fair share of food with it. Like I always say, there are certain cooking methods you really need to keep your eye on, this is one of them. 

I placed my tray on the upper rack so they could get as hot as possible. 

I waited until the tops were nice and charred before gently flipping each skewer. I’d recommend taking them out of the oven, flipping and then placing back in. About 2 minute on each side. 

When they are fully cooked, pull them from the oven and let them rest for a few minutes.

What’s better, charcoal or propane?

I made these skewers in early spring, so no BBQ yet. But when the summer months come, this is absolutely a recipe I would cook on the grill. 

You can get great results on any style of BBQ you have. Charcoal is going to give you a hotter and more dispersed heat, allowing for better coverage and grilling, whereas propane is going to allow you to get those perfect grill marks. 

Whether you use an oven, charcoal grill or classic BBQ, you should be able to get a proper char, just make sure it’s hot!

A close up shot of Yogurt Marinated Chicken Wraps.

Other recipes to check out like these Yogurt Marinated Chicken Wraps!

Homemade Grilled Chicken Gyros

Homemade Flour Tortillas

Thai Chicken Lettuce Wraps

Yogurt Marinated Chicken Wraps 

Print Recipe
Servings 4
A close up shot of Yogurt Marinated Chicken Wraps

Ingredients
  

  • 3 large Chicken Breasts Diced
  • 4 Greek Style Pita

For the Marinade

  • 1/4 cup Ginger Minced
  • 2 Garlic Cloves Minced
  • 1 Yellow Onion Diced
  • 1 1/2 cups Yogurt
  • 1 tbsp Garam Marsala
  • 1 tbsp Cumin
  • 1/4 cup Cilantro Chopped
  • 1 tsp Turmeric
  • 1/2 tsp Chilli Powder
  • 1/2 tsp Fenugreek
  • 1 Lemon Juice
  • 1 1/2 tsp Kosher Salt

For the Salad

  • 1/2 Cucumber Chopped
  • 1 Tomato Diced
  • 2 tbsp Fresh Mint Chopped
  • 1 tsp Lemon Juice
  • 1 pinch Kosher Salt

For the Sauce

  • 1 cup Yogurt
  • 1 cup Cucumber Grated
  • 1 tsp Cumin
  • 1/2 tsp Kosher Salt
  • 1 tsp Lemon Juice

Instructions
 

  • With a sharp knife, dice three large chicken breasts.
  • Add your chicken to a large bowl. Into the bowl add ¼ cup of minced ginger, 2 large minced garlic clove, 1 diced yellow onion, 1 ½ cup of yogurt, 1 tbsp garam marsala, 1 tbsp cumin, ¼ cup chopped cilantro, 1 tsp turmeric, ½ tsp chilli powder, ½ tsp fenugreek, the juice of 1 lemon and 1 ½ tsp of Kosher salt. With your hands mix well.
  • Marinate in your fridge for a minimum of 1 hour to overnight.
  • With metal or wooden skewers, press the chicken onto the skewer. Place onto a sheet tray with a metal rack.
  • Set your oven to broil and set the rack to the top level. Roast your skewers for 1-2 minuets on each side (roast all 4 sides). Remove from the oven and let cool slightly.
  • Into a bowl combine ½ chopped cucumber, 1 diced tomato, 2 tbsp chopped mint, a pinch of salt and 1 tsp of lemon juice. Mix well and set aside.
  • Into a bowl combine 1 cup of yogurt, 1 cup of grated cucumber, 1 tsp cumin, ½ tsp kosher salt and 1 tsp of lemon juice.
  • Warm your pitas in a dry pan or heat for a few seconds in the microwave. Once warm, add your chicken, salad and a lot of sauce. Garnish with more fresh mint and cilantro.
Print Recipe
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