Chicken kebab
Instructions
Tips
Let the chicken marinate in the fridge overnight, this will make it more flavourful and juicy.
Chicken kebab
Ingredients
Kebab sauce:
|
Greek yoghurt, 10%
|
200 ml |
|---|---|
|
Mayonnaise
|
100 ml |
|
Sambal oelek
|
1 tbsp |
|
Finely grated garlic clove
|
½ |
|
Sparkling oranges drink e.g. Fanta
|
50 ml |
|
Kebab seasoning
|
2 tsp |
|
Cayenne pepper
|
1 tsp |
|
Salt and black pepper
|
Chicken kebab:
|
Chicken thigh fillet
|
500 g |
|---|---|
|
Finely grated clove of garlic
|
|
|
Kebab seasoning
|
2 tbsp |
|
Sambal oelek
|
1 tbsp |
|
Butter & rapeseed oil, for frying
|
Accompaniments:
|
Cucumber
|
1 |
|---|---|
|
Red onion
|
½ |
|
Tomatoes
|
2 |
|
Iceberg lettuce
|
1 head |
|
Pitta bread
|
4 |
|
Friggitello peppers
|
4 |
Chicken kebab – a homemade street food alternative
There are few things as satisfying as a pillowy pita filled with juicy and succulent chicken, crunchy veggies and a creamy sauce to bring it all together. Originally from the Middle East, your skewer can include anything from meat to fish or vegetables that are grilled to perfection.
Switch up your kebabs with chicken
Chicken is a great alternative to the traditional lamb variety. Quicker from grill (or stove) to table, you’ll be adding these to your top 10 favourite meals in no time.
Chicken kebab as a packed lunch with rice or bulgur wheat
Forego the pita pocket for a deconstructed version with bulgur wheat. It works great as a packed lunch and the veggies can easily be transformed into a crunchy side salad. Top it off with the kebab sauce and you’ll be the envy of the office.
Store your kebab like this
Leftovers are best stored in an airtight container in the fridge for up to three days. Remember to keep the meat separate from the sauce and vegetables.
