Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, grilled chicken kebabs, salad and wraps with dips. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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Grilled Chicken Kebabs, salad and wraps with dips is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Grilled Chicken Kebabs, salad and wraps with dips is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have grilled chicken kebabs, salad and wraps with dips using 25 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Grilled Chicken Kebabs, salad and wraps with dips:
- Make ready For the Chicken
- Take 4-6 chicken thighs (skinless and boneless)
- Get 100 ml Greek yoghurt
- Prepare Juice of 1 lemon
- Prepare 1 tbsp tomato puree
- Prepare 2 cloves garlic chopped
- Make ready 1 tbsp paprika
- Prepare 1 tsp cumin
- Make ready 1 tsp turmeric
- Get 1 tsp chilli powder
- Make ready 1 tsp dried oregano
- Take 1/2 tsp each salt and pepper
- Get Bread
- Take 4 tortilla wraps
- Take Salad
- Take Handful Chopped lettuce
- Prepare 1/3 Cucumber peeled and deseeded
- Prepare 1-2 tomato(es) chopped
- Get 1/2 red onion
- Make ready Handful fresh parsley and fresh coriander
- Get 1/2 tsp dried oregano
- Make ready 2 tbsp extra virgin olive oil
- Prepare 1 tbsp red wine vinegar
- Make ready Dips
- Get Sriracha sauce, garlic mayo or others as desired
Grilled Chicken Kebabs, salad and wraps with dips instructions. Mix the yoghurt with lemon juice, tomato purée, garlic, paprika, cumin, oregano, turmeric, chilli powder, salt and pepper. A great low-fat supper with a. Why don't you try our Chicken Kebab Wrap or Dip?
Instructions to make Grilled Chicken Kebabs, salad and wraps with dips:
- 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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