Grilled Chicken Kebabs, salad and wraps with dips.
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Ingredients of Grilled Chicken Kebabs, salad and wraps with dips:
- Provide - For the Chicken.
- Prepare 4-6 - chicken thighs (skinless and boneless).
- Prepare 100 ml Greek yoghurt.
- You need Juice of 1 lemon.
- Give 1 tbsp of tomato puree.
- Provide 2 cloves for garlic chopped.
- Provide 1 tbsp - paprika.
- Give 1 tsp - cumin.
- You need 1 tsp turmeric.
- You need 1 tsp chilli powder.
- Need 1 tsp of dried oregano.
- Require 1/2 tsp for each salt and pepper.
- Give for Bread.
- Require 4 for tortilla wraps.
- Provide of Salad.
- Need Handful of Chopped lettuce.
- You need 1/3 for Cucumber peeled and deseeded.
- Need 1-2 for tomato(es) chopped.
- Need 1/2 red onion.
- Prepare Handful of fresh parsley and fresh coriander.
- Require 1/2 tsp for dried oregano.
- Prepare 2 tbsp for extra virgin olive oil.
- Need 1 tbsp of red wine vinegar.
- Need of Dips.
- Need Sriracha sauce, garlic mayo or others as desired.
Grilled Chicken Kebabs, salad and wraps with dips instructions:
- Mix the yoghurt with lemon juice, tomato purée, garlic, paprika, cumin, oregano, turmeric, chilli powder, salt and pepper. Stir well and set aside. Get rid of skin, bones and excess fat on chicken thighs then cut into 2-4 pieces as desired and marinate in fridge for 2-8 hours..
- When putting chicken onto skewers, ensure all chicken is similar sizes. Cook on medium heat on grill for 5 mins each side then turn heat up until suitably charred..
- Assemble the salad in a bowl in advance. Mix the olive oil with the red wine vinegar and pour over salad as desired. Warm the tortillas individually on a dry pan and cut in two. Add sriracha sauce and garlic mayo to ramekins. Serve and assemble as you please. Enjoy !.
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