Chicken Dürüm Recipe

Those delicious chicken dürüms you enjoy at restaurants can easily be prepared at home with the same flavor—maybe even better. This homemade chicken dürüm recipe is not only economical and healthy but also perfectly customizable to your taste. Thanks to its special sauces, it rivals restaurant quality. Among chicken recipes, this one stands out for its practicality, and of course, I’ll share the key tips and little details that take the flavor to the next level.

The Best Cut for Chicken Dürüms

Chicken breast is the ideal choice for this recipe. It cooks quickly and absorbs the marinade beautifully. The key here is to slice the chicken into very thin and even strips. This shortens the cooking time while ensuring the chicken browns without drying out. Thick cuts may remain raw inside or dry out on the outside, and worse, they may be tough to chew, ruining the pleasure of eating.

The Secret of Flavor: Marination Time

A simple but effective marinade of tomato paste, milk, paprika, and salt is used. The trick is to let the chicken rest in this mixture for at least 20 minutes. If you have more time, you can extend it to 2 hours. Milk tenderizes the chicken fibers, leaving the meat softer and juicier after cooking.

High Heat Cooking

Make sure to heat the olive oil in the pan until it’s very hot. When you add the chicken to the sizzling oil, the outside sears quickly, locking in the juices while the inside cooks through. This gives you a slightly crispy exterior with a tender interior. Always cook over high heat; otherwise, the chicken will release all its juices, and you’ll miss out on the desired texture and flavor.

A Flavor Explosion with Two Different Sauces

The yogurt-based sauce adds a refreshing tang and a hint of spiciness to the dürüm. Balanced with chili sauce and mint, it leaves a fresh aftertaste. You can also add grated garlic or lemon juice for extra flavor.

The tomato paste sauce, on the other hand, gives a nod to beyti kebab, bringing a classic Turkish taste into the dürüm. Tomato paste sautéed in butter and loosened with water develops a sweet yet tangy flavor.

Feeling adventurous? You can even use both sauces in the same dürüm for an extra flavor kick.

Choosing the Flatbread and Serving Suggestions

This recipe uses tortillas, but you can substitute homemade lavash or thin yufka if you prefer. Lightly heating the flatbread in a pan makes it more pliable and easier to dürüm. Classic accompaniments include lettuce, pickles, tomatoes, and onions. For a bolder version, you can add French fries inside—but remember, that will significantly increase the calorie count. For a lighter option, serve oven-baked buttered fries on the side instead.

Serving Tip: Lightly Toasted Dürüms

After wrapping, you can lightly toast the dürüms in a pan or sandwich press. This crisps up the outside and creates a wonderful contrast with the juicy filling. Serve with fries, roasted vegetables, or a fresh salad for a satisfying meal.

Enjoy...

Ingredients:

• 1 kg chicken breast,
• 1 tsp tomato paste,
• 1 tsp sweet paprika,
• 5 tbsp milk,
• 1 tsp salt,
• 4–5 tbsp olive oil.

For the Yogurt Sauce:

• 1 tbsp yogurt,
• 1 tsp chili sauce,
• 1/4 tsp dried mint,
• Salt.

For the Tomato Paste Sauce:

• 1 tsp butter,
• 1 tsp tomato paste,
• 1/4 cup water.

For the Dürüms:

• 8 tortillas,
• Chopped lettuce,
• Diced tomatoes,
• Sliced onions,
• Sliced pickles.