Light poultry kebab

Name: Light poultry kebab
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Red cabbage; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 large onions; 400 g Chicken filet; 1 TEASPOON Gyros spice; 1 TEASPOON Sweet peppers; 2 TABLESPOONS Oil; 1 (450 g) Cucumber; 2 Garlic cloves; 1 collar Chives; 500 g Skimmed milk yoghurt (0,1 %); 4 (approx. 260 g) Pita pockets; 200 g Coleslaw

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g Red cabbage
2 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 large onions
400 g Chicken filet
1 TEASPOON Gyros spice
1 TEASPOON Sweet peppers
2 TABLESPOONS Oil
1 (450 g) Cucumber
2 Garlic cloves
1 collar Chives
500 g Skimmed milk yoghurt (0,1 %)
4 (approx. 260 g) Pita pockets
200 g Coleslaw

Directions

1
Clean and wash the red cabbage and cut into fine strips. Add vinegar and knead vigorously with your hands. Season with salt and pepper. Peel, halve and slice the onions. Wash the chicken meat, dab dry and cut into strips.
2
Mix meat and onions with gyros spice, paprika and oil. Chill red cabbage and meat for about 1 hour. Wash cucumber, dab dry and clean. Halve the cucumber, cut one half into slices and grate the other roughly. Peel garlic and put it through the garlic press. Wash chives, dab dry and cut into small rolls. Mix yoghurt, garlic, grated cucumber and chives. Season to taste with salt and pepper. Heat up the pan. Fry the meat for 4-5 minutes in the pan, turning it over for 2 minutes.
3
Mix yoghurt, garlic, grated cucumber and chives. Season to taste with salt and pepper. Heat up the pan. Fry the meat for 4-5 minutes in the pan, turning it over for 2 minutes. Roast pita pockets in toaster for approx. 3 minutes. Let it cool down briefly, cut one side open. Fill with coleslaw, red cabbage, meat, cucumber slices and sauce