Homemade Chicken Kebab
Ingredients
- Chicken: 500 g to 700 g of boneless chicken breasts or thighs (cut into thin strips).
- The Marinade:
- 2 tablespoons of mustard.
- 3 cloves of garlic (crushed).
- 1 teaspoon of ginger (grated).
- The juice of half a lemon.
- Spices: Paprika, black pepper, salt, and a pinch of cumin or curry.
- 2 tablespoons of vegetable oil.
- For the Sandwich:
- Lebanese bread (flatbread) or Tortilla type pancakes.
- Vegetables: Sliced onions, fresh tomatoes, lettuce and cucumber.
- The Sauce: Mixture of mayonnaise and a little ketchup, or a yogurt-garlic sauce.
Instructions
1. Marinate the chicken:
- In a large bowl, mix the chicken strips with the mustard, garlic, ginger, lemon juice, oil and all the spices.
- Mix well so that each piece of chicken is well coated.
- Sala's tip: Let sit for at least 30 minutes. If you have time, 2 hours in the refrigerator will make the meat even more tender.
2. Cooking the chicken:
- Heat a large frying pan or griddle over high heat with a drizzle of oil.
- Sear the chicken in several batches. Do not overcrowd the pan, otherwise the chicken will release water and boil instead of grilling.
- Cook until the edges are lightly browned and crispy (about 5 to 7 minutes).
3. Prepare the bread:
- Lightly warm your flatbread or pita in a pan so that it becomes soft and tender.
- Spread a generous layer of your sauce in the center of the bread.
4. Assembly:
- Add a layer of lettuce, then the grilled chicken.
- Garnish with the tomato slices, onions and a little more sauce if desired.
- Fold the sides and roll everything up tightly.
5. The final toasting (The crunchy):
- Place the rolled kebab in the hot pan (seal side first).
- Press lightly and grill for 1 minute on each side until the bread is golden brown and crispy.
Serving suggestion:
Sala often serves these kebabs with a portion of homemade fries (according to the previous recipe!) and a very cold drink