Light poultry kebab

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Rinse meat and pat dry. Chop the oregano. Mix with salt, cumin, coriander, turmeric and 1 tablespoon of oil to a marinade. Coat meat with the marinade and marinate for approx. 2 hours. Peel onion and garlic and chop finely. Wash the cucumber and rub dry.

2. 2

   Cut half of the cucumber into quarters, remove seeds. Cut cucumber quarters into fine cubes. Mix quark, onion, garlic and cucumber, season with salt and pepper. Heat 1 tablespoon of oil in a pan. Fry the chicken filet on both sides for about 2 minutes. Cook over medium heat for another 8 minutes. Cut remaining cucumber into strips. Wash the tomatoes, dab dry, quarter and seed them. Cut tomatoes into strips. Put coleslaw in a sieve and drain. Cut flat bread into four pieces and cut a pocket into each.

3. 3

   Cook over medium heat for another 8 minutes. Cut remaining cucumber into strips. Wash the tomatoes, dab dry, quarter and seed them. Cut tomatoes into strips. Put coleslaw in a sieve and drain. Cut flat bread into four pieces and cut a pocket into each. Cut chicken filet into fine slices. Wash the lettuce leaves and dab dry. Fill each flatbread quarter with a lettuce leaf, vegetable strips, tzatziki and coleslaw. Arrange on plates. Garnish with marjoram and possibly salad

4. 4

   Cut chicken filet into fine slices. Wash the lettuce leaves and dab dry. Fill each flatbread quarter with a lettuce leaf, vegetable strips, tzatziki and coleslaw. Arrange on plates. Garnish with marjoram and possibly salad

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
400 kcal

CARBS
46 g

FATS
6 g

PROTEINS
35 g