Lebanese chicken kebabs, with garlic sauce and pickles
from Cook Yourself Thin
Ingredients
For the marinade
- 2 Garlic Cloves chopped
- 1 tablespoon Olive Oil
- Smoked Paprika
- Salt and White pepper
- 2 chicken breasts cut into 2cm pieces
For the garlic sauce
- 2 tablespoons 0% Greek Style Yoghurt
- 1 Clove Garlic grated
- 1 tablespoon Flat-leaf parsley chopped
- 1 tablespoon Flat-leaf parsley chopped
- Salt
For the wrap
- 2 Flour Tortillas
- 4 leaves little gem Lettuces
- 6 cornichon
- 6 Slices jalapeno chilli's
- 2 small vine Tomatoes quartered
Method
For the marinade
- For the marinade, mix the together the garlic, oil, paprika and seasoning. Add the chicken and mix thoroughly. Cover and refrigerate for at least 12 hours.
For the garlic sauce
- To make the garlic sauce ix together the yoghurt, garlic, parsley and a pinch of salt. This can be made in advanced if it’s easier for you.
For the wrap
- Heat a griddle pan until smoking. Thread the pieces of chicken between 2 medium bamboo kebab skewers. (If you soak the skewers before using them they will not burn on the griddle). Lay the kebabs onto the griddle and grill for 5 mins on each side or until cooked through.
- Meanwhile prepare your wrap. Lay each wrap on a plate and spread the garlic sauce between each wrap. Lay 2 lettuce leaves on each, one of the tomatoes, 3 of each of the pickles and finally top with a kebab. Fold the base up towards the middle and the sides in towards the middle. Serve immediately.
