Chicken kebab Pita Pocket

By on June 30, 2013

Chicken kebab
The chicken kebab recipe is surprisingly easy. The most difficult part is cutting the meat very thin! These can also be made with beef or lamb.

Serves : 8

1 cup (250ml) plain yoghurt
2 tablespoons fresh lemon juice
1/2 teaspoon chilli sauce
1 tablespoon white vinegar
4 cloves garlic, crushed
1 tablespoon finely minced onion
1/2 teaspoon black pepper
1/2 teaspoon chilli flakes
1/2 teaspoon ground mace
1/4 teaspoon salt
1kg skinless, boneless chicken breast halves, thinly sliced
8 (15cm) pita breads, warmed
1/2 cup (125ml) plain yoghurt
1 onion, thinly sliced
1 large tomato, diced
1 cucumber, thinly sliced
1 cup Ranch dressing

Preparation:45min › Cook:5min › Ready in:50min

To make the marinade; stir together 1 cup yoghurt, lemon juice, chilli sauce and vinegar. Stir in the garlic, onion, pepper, chilli flakes, mace and salt. Marinate the chicken overnight in the refrigerator.
Place oven rack in the top position and turn oven on to grill.
To cook; drain the marinade from the meat and place on a slotted grill pan. Grill on top rack of preheated oven turning after a few minutes until cooked through; about 5 minutes.
To assemble the kebab; spread each pita with a tablespoon of plain yoghurt and layer with onion, tomato and cucumber. Pile on the chicken and dress with Ranch dressing.

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