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Lebanese chicken kebabs, with garlic sauce and pickles


  • 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


  • For the marinade:

  • 1.

    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:

  • 1.

    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:

  • 1.

    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.

  • 2.

    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.

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