Grilled Chicken Kebabs, salad and wraps with dips
Grilled Chicken Kebabs, salad and wraps with dips

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, grilled chicken kebabs, salad and wraps with dips. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Grilled Chicken Kebabs, salad and wraps with dips is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Grilled Chicken Kebabs, salad and wraps with dips is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have grilled chicken kebabs, salad and wraps with dips using 25 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Grilled Chicken Kebabs, salad and wraps with dips:
  1. Make ready For the Chicken
  2. Get 4-6 chicken thighs (skinless and boneless)
  3. Prepare 100 ml Greek yoghurt
  4. Get Juice of 1 lemon
  5. Prepare 1 tbsp tomato puree
  6. Prepare 2 cloves garlic chopped
  7. Make ready 1 tbsp paprika
  8. Get 1 tsp cumin
  9. Make ready 1 tsp turmeric
  10. Take 1 tsp chilli powder
  11. Prepare 1 tsp dried oregano
  12. Make ready 1/2 tsp each salt and pepper
  13. Make ready Bread
  14. Get 4 tortilla wraps
  15. Make ready Salad
  16. Take Handful Chopped lettuce
  17. Get 1/3 Cucumber peeled and deseeded
  18. Make ready 1-2 tomato(es) chopped
  19. Prepare 1/2 red onion
  20. Take Handful fresh parsley and fresh coriander
  21. Take 1/2 tsp dried oregano
  22. Get 2 tbsp extra virgin olive oil
  23. Take 1 tbsp red wine vinegar
  24. Take Dips
  25. Prepare Sriracha sauce, garlic mayo or others as desired
Steps to make Grilled Chicken Kebabs, salad and wraps with dips:
  1. Mix the yoghurt with lemon juice, tomato purée, garlic, paprika, cumin, oregano, turmeric, chilli powder, salt and pepper. Stir well and set aside. Get rid of skin, bones and excess fat on chicken thighs then cut into 2-4 pieces as desired and marinate in fridge for 2-8 hours.
  2. When putting chicken onto skewers, ensure all chicken is similar sizes. Cook on medium heat on grill for 5 mins each side then turn heat up until suitably charred.
  3. Assemble the salad in a bowl in advance. Mix the olive oil with the red wine vinegar and pour over salad as desired. Warm the tortillas individually on a dry pan and cut in two. Add sriracha sauce and garlic mayo to ramekins. Serve and assemble as you please. Enjoy !

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