Chicken kebab

Chicken kebab

Chicken kebabs with all the right flavours: pita bread filled with spicy fried chicken, classic kebab sauce, cheese and crispy vegetables. Just roll up and enjoy tasty chicken kebabs.
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https://www.arlafoods.co.uk/recipes/chicken-kebab/

Instructions

  • Kebab sauce: Mix all ingredients in a bowl and season with salt and pepper. Refrigerate for at least 30 minutes.
  • Chicken kebab: Cube the chicken and mix with garlic, kebab seasoning and sambal oelek. Leave to stand while you prepare the accompaniments.
  • Accompaniments: Slice the cucumber, onion and tomatoes. Cut the lettuce into smaller pieces.
  • Fry the chicken in a very hot pan in a little rapeseed oil, until cooked through. This will give the meat a bit of that trademark smoky/grilled kebab flavour.
  • Fill the pita with the salad, kebab sauce, chicken, vegetables and friggitello.
Enjoy!
Tips

Let the chicken marinate in the fridge overnight, this will make it more flavourful and juicy.

Chicken kebab

What makes a great kebab?
Other than using the freshest ingredients and making sure your meat is at its juicy and succulent best, your kebab sauce is the secret ingredient. The best ones are creamy and tangy with a hint of sweetness and heat. The longer you let the ingredients mingle (30 minutes at the very least), the better.
How do you keep kebabs moist?
Know which cuts work best. For chicken, choose thighs over breasts. Red meat with some marbling – like ribeye skirt steak – will give you a far juicier result than lean cuts like tenderloin. Make sure you sear the meat first to lock in moisture and stick to the recommended times to avoid overcooking.

Ingredients

Kebab sauce:
Greek yoghurt, 10%
200 ml
Mayonnaise
100 ml
Sambal oelek
1 tbsp
Finely grated garlic clove
½
Sparkling oranges drink e.g. Fanta
50 ml
Kebab seasoning
2 tsp
Cayenne pepper
1 tsp
Salt and black pepper
Chicken kebab:
Chicken thigh fillet
500 g
Finely grated clove of garlic
Kebab seasoning
2 tbsp
Sambal oelek
1 tbsp
Butter & rapeseed oil, for frying
Accompaniments:
Cucumber
1
Red onion
½
Tomatoes
2
Iceberg lettuce
1 head
Pitta bread
4
Friggitello peppers
4
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Chicken kebab – a homemade street food alternative

There are few things as satisfying as a pillowy pita filled with juicy and succulent chicken, crunchy veggies and a creamy sauce to bring it all together. Originally from the Middle East, your skewer can include anything from meat to fish or vegetables that are grilled to perfection.

Switch up your kebabs with chicken

Chicken is a great alternative to the traditional lamb variety. Quicker from grill (or stove) to table, you’ll be adding these to your top 10 favourite meals in no time.

Chicken kebab as a packed lunch with rice or bulgur wheat

Forego the pita pocket for a deconstructed version with bulgur wheat. It works great as a packed lunch and the veggies can easily be transformed into a crunchy side salad. Top it off with the kebab sauce and you’ll be the envy of the office.

Store your kebab like this

Leftovers are best stored in an airtight container in the fridge for up to three days. Remember to keep the meat separate from the sauce and vegetables.

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