Lebanese chicken kebabs with garlic sauce and pickles
From kerrymarie 16 years ago
- 10 minutes to make
- Serves 2
365 calories per serving. A kebab is notoriously naughty - packed full of creamy sauces, fatty meat and normally served with chips. Not this one. It's made from lean chicken in a light marinade and it's served with a Lebanese twist by adding mixed pickles and garlic sauce for a superb flavour. Read more See less
Ingredients
- For the marinade shopping list
- 2 cloves of garlic, peeled and chopped shopping list
- 1 tablespoon olive oil shopping list
- A pinch of smoked paprika shopping list
- salt and white pepper shopping list
- 2 free-range chicken breasts, cut into 2cm strips shopping list
- For the garlic sauce shopping list
- 150g 0% fat Greek yoghurt shopping list
- 1 clove of garlic, peeled and grated shopping list
- 1 tablespoon chopped flat-leaf parsley shopping list
- A squeeze of lemon juice shopping list
- salt shopping list
How to make it
- To make the marinade, stir together the garlic, oil, paprika and seasoning.
- Add the chicken and mix thoroughly. Cover and refrigerate for at least 12 hours.
- To make the garlic sauce, mix together the yoghurt, garlic, parsley, lemon juice and a pinch of salt. This can be made up to a day in advance if it's easier for you.
- Heat a griddle pan until smoking. Thread the pieces of chicken on to two wooden skewers (if you soak the skewers before using them, they will not burn).
- Lay the kebabs on to the griddle and cook for five minutes on each side or until cooked through. Lay the wraps on two plates and spread over the garlic sauce.
- Lay two lettuce leaves on each, one of the tomatoes, three of each of the pickles and finally top with a kebab and a dash of Tabasco.
- Fold the base up towards the middle, and the sides in. Serve immediately.
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" It was excellent "