Poultry kebab with corn
easy
40 mins
40 mins
Ingredients
- 500 g Chicken filet
- 200 g cherry tomatoes
- 1 can(s) (212 ml/ portion 140 g) Vegetable corn
- 150 g Iceberg lettuce
- 1/2 (approx. 150 g) Vegetable Onion
- 1 Garlic clove
- 250 g Whole milk yoghurt
- 1-2 TABLESPOONS Lemon juice
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Olive oil
- 3-4 Tbsp Oil
- 7-10 Tbsp Gyros spice flavor salt
- 1 TEASPOON dried oregano
- 1 round flat bread (250 - 300 g)
- 7-10 Tbsp Lemon Julienne
- 7-10 Tbsp Mint
Directions
- 1
Wash the chicken fillets, dab dry and cut into strips. Wash tomatoes, dab dry and cut into slices. Drain the corn on a sieve. Clean, wash, drain and cut lettuce into strips.
- 2
Mix lettuce, tomatoes and corn. Peel and halve the onion and cut into strips. Peel garlic and press it through a garlic press. Mix yoghurt, garlic, lemon juice and zest.
- 3
Season to taste with salt and pepper. Heat the oil in a pan and fry the chicken in two portions. Finally, fry onion strips in hot frying fat, add meat again and season with gyros spice, oregano, pepper and possibly a little salt.
- 4
If necessary, bake flat bread briefly, cut into quarters and cut a pocket into the quarters. Fill flatbreads with salad mix, chicken gyros and some yoghurt sauce. Serve immediately garnished with mint.
- 5
Put the rest of the yoghurt sauce in a small bowl and drizzle with olive oil. Sprinkle with lemon julienne and add extra.
Nutrition Facts
440 kcal
37 g
15 g
37 g
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