Grilled Chicken Kebabs, salad and wraps with dips.
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Composition for Grilled Chicken Kebabs, salad and wraps with dips:
- Prepare for For the Chicken.
- You need 4-6 chicken thighs (skinless and boneless).
- Prepare 100 ml Greek yoghurt.
- Give of Juice of 1 lemon.
- Provide 1 tbsp tomato puree.
- Need 2 cloves - garlic chopped.
- Provide 1 tbsp paprika.
- Need 1 tsp - cumin.
- Prepare 1 tsp for turmeric.
- Give 1 tsp for chilli powder.
- Provide 1 tsp dried oregano.
- You need 1/2 tsp of each salt and pepper.
- Require - Bread.
- Provide 4 for tortilla wraps.
- You need of Salad.
- You need Handful - Chopped lettuce.
- Need 1/3 - Cucumber peeled and deseeded.
- Give 1-2 for tomato(es) chopped.
- Give 1/2 of red onion.
- Need Handful of fresh parsley and fresh coriander.
- You need 1/2 tsp - dried oregano.
- Need 2 tbsp - extra virgin olive oil.
- Provide 1 tbsp red wine vinegar.
- Provide for Dips.
- Need Sriracha sauce, garlic mayo or others as desired.
Grilled Chicken Kebabs, salad and wraps with dips making:
- 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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