Chicken kebab wraps with garlic sauce
Home-style kebab of yoghurt-marinated chicken thighs with crisp salad and cold garlic sauce, rolled up in warm flatbreads.
- 40 minTime
- 35 minHands-on
- 4Portions
- ≈ 45 krper portion
- 680kcal per portion
Ingredients for 4 portions
- 600 gChicken thigh fillet
- 1 dlGreek yoghurt, for the marinade
- 4 clovesGarlic, crushed
- 1 tspCumin, ground
- 2 tspPaprika
- 1 tspOregano
- 1Lemon, juice and wedges
- 2 tbspRapeseed oil
- to tasteSalt
- to tasteBlack pepper
- 2 dlSour cream, for the garlic sauce
- 8Tortillas, or pitta breads
On the side
- ½Lettuce, shredded
- 2Tomatoes
- ½Cucumber
- 1Red onion, in thin rings
- to tasteChili flakes (optional)
Method
- Cut the chicken into strips. Mix the yoghurt, half the garlic, cumin, paprika, oregano, the juice of half a lemon and half the oil in a bowl. Season with salt and pepper and stir in the chicken.
- Leave the chicken to marinate for at least 15 minutes.
- Stir the rest of the garlic and a squeeze of lemon juice into the sour cream. Season with salt and keep the garlic sauce cold.
- Shred the lettuce, cut the tomatoes and cucumber into pieces and thinly slice the red onion.
- Heat the rest of the oil in a large frying pan or griddle pan. Fry the chicken over high heat in batches for 6–8 minutes, until browned and cooked through.
- Warm the breads for a few seconds per side in a hot dry pan.
- Fill the breads with chicken, salad and garlic sauce and roll them up. Serve with lemon wedges, and chilli flakes for anyone who likes it hot.
The cost is estimated from Swedish grocery prices.
