Chicken Kebab

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Mix seasoning salt with 3 tablespoons of oil. Wash the meat, dab dry and cut into strips. Put meat into a bowl, mix with the spice marinade and chill for at least 1 hour

2. 2

   Clean, halve and wash the cabbage. Cut into fine strips. Wash parsley, dab dry and chop very finely. Boil 150 ml water, stir in broth. Remove from heat, stir in vinegar and 4 tbsp. oil. Season marinade with salt, pepper and sugar. Let cool down a little. Pour marinade over the pointed cabbage, knead well with your hands and chill

3. 3

   Wash and clean the tomatoes, remove seeds. Cut the flesh into small cubes. Peel red onions and cut into thin slices. Wash and clean the cucumber. Cut 150 g cucumber into slices. Roughly grate the rest of the cucumber, put some aside for garnishing. Wash chives, dab dry and cut into rings. Peel garlic and press it through the garlic press. Mix yoghurt with grated cucumber, chives and garlic. Season to taste with salt and pepper and sprinkle with cucumber and chives

4. 4

   Cut a pocket into each flatbread. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 5-7 minutes. Brown the meat in a hot pan while turning. Fill bread pockets with tzatziki, coleslaw, tomatoes, cucumber slices, onions and meat. Serve with the rest of the tzatziki and coleslaw

5. 5

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
650 kcal

CARBS
50 g

FATS
27 g

PROTEINS
46 g