Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, grilled chicken kebabs, salad and wraps with dips. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Grilled Chicken Kebabs, salad and wraps with dips is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Grilled Chicken Kebabs, salad and wraps with dips is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook 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:
- Prepare For the Chicken
- Take 4-6 chicken thighs (skinless and boneless)
- Get 100 ml Greek yoghurt
- Get Juice of 1 lemon
- Get 1 tbsp tomato puree
- Get 2 cloves garlic chopped
- Get 1 tbsp paprika
- Take 1 tsp cumin
- Prepare 1 tsp turmeric
- Get 1 tsp chilli powder
- Prepare 1 tsp dried oregano
- Make ready 1/2 tsp each salt and pepper
- Get Bread
- Prepare 4 tortilla wraps
- Take Salad
- Take Handful Chopped lettuce
- Get 1/3 Cucumber peeled and deseeded
- Make ready 1-2 tomato(es) chopped
- Make ready 1/2 red onion
- Get Handful fresh parsley and fresh coriander
- Take 1/2 tsp dried oregano
- Make ready 2 tbsp extra virgin olive oil
- Get 1 tbsp red wine vinegar
- Make ready Dips
- Get Sriracha sauce, garlic mayo or others as desired
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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