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Lebanese Chicken Kebabs - Episode 6

Lebanese chicken kebabs, with garlic sauce and pickles

Serves 2
Marinade time 12 - 24 hours/Prep time 10 mins/cook time 10 mins

For the marinade
2 garlic cloves, chopped
1 tbsp olive oil
pinch smoked paprika
salt and white pepper
2 chicken breast, cut into 2cm pieces

For the garlic sauce
2 tbsp 0% fat Greek yoghurt
1 clove garlic, grated
1 tbsp flat leaf parsley, chopped

For the wrap
2 flour tortillas
4 leaves little gem lettuce
6 cornichons
6 slices jalapeno peppers
2 small vine tomatoes, quartered

1. For the marinade, mix the together the garlic, oil, paprika and seasoning. Add the chicken and mix thoroughly. Cover and refrigerate for at least 12 hours.
2. To make the garlic sauce ix together the yoghurt, garlic, parsley and a pinch of salt. This can be made in advanced if it's easier for you.
3. Heat a griddle pan until smoking. Thread the pieces of chicken between 2 medium bamboo kebab skewers. (If you soak the skewers before using them they will not burn on the griddle). Lay the kebabs onto the griddle and grill for 5 mins on each side or until cooked through.
4. Meanwhile prepare your wrap. Lay each wrap on a plate and spread the garlic sauce between each wrap. Lay 2 lettuce leaves on each, one of the tomatoes, 3 of each of the pickles and finally top with a kebab. Fold the base up towards the middle and the sides in towards the middle. Serve immediately.


Lebanese chicken kebabs
Per serving this recipe provides the following from your food group allowance:
2 Portions of Starchy Foods
1 Portion of fats
1/3 of a Portion of Dairy Foods
1 Portion of Protein Foods
1 Portion of Fruit & Vegetables