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