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