KEBAB SANDWICH RECIPES

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CHICKEN KEBAB SANDWICH | FOOD TO LOVE



Chicken kebab sandwich | Food To Love image

Late-night kebabs sometimes get a bad rap, but when you think of the sum of their parts ? yoghurt sauce, chicken, hummus, fresh salad and herbs ? it?s all good stuff

Categories     Workday lunches

Total Time 1 hours

Prep Time 1 hours

Yield Serves 4

Number Of Ingredients 14

500 gram boneless, skinless chicken thighs
zest 1 lemon
1 tablespoon sumac
2 cloves garlic, crushed
1 tablespoon olive oil
2 tomatoes, diced
2 handfuls flat-leaf parsley, finely chopped
handfuls flat-leaf parsley, finely chopped
1 tablespoon olive oil
1/2 telegraph cucumber, grated
1/2 cup natural yoghurt
1/2 cup hummus
4 turkish pide buns (or 1 large loaf, quartered), split and toasted
1/2 small iceberg lettuce, outer leaves removed, and finely shredded

Steps:

  • Toss the chicken in the lemon zest, sumac, garlic and olive oil and let it marinate for at least 1 hour in the fridge.
  • Season chicken with salt and pepper and cook on a griddle pan until cooked through. (If you don’t have a griddle pan, sear it in a normal frying pan then place it in the oven under the grill until it’s cooked through.) Allow to cool a little before slicing.
  • Mix all tabbouleh ingredients together in a bowl and season to taste with salt and pepper.
  • For the tzatziki, salt the grated cucumber and leave to drain in a sieve placed over a bowl for about 15 minutes. Squeeze out as much liquid as possible before mixing through the yoghurt and seasoning to taste with salt and pepper.
  • To assemble the sandwich, spread hummus on the lower half of your bun. Top with tabbouleh, then the sliced chicken. Drizzle with tzatziki and top with shredded iceberg and the top half of your bun.

Nutrition Facts : ServingSize Serves 4

GREEK KABOB SANDWICHES RECIPE - PILLSBURY.COM



Greek Kabob Sandwiches Recipe - Pillsbury.com image

Classic herbs season marinated kabobs that are grilled and served on pita flat-bread sandwiches.

Provided by Pillsbury Kitchens

Total Time 6 hours 35 minutes

Prep Time 35 minutes

Yield 4

Number Of Ingredients 8

1/3 cup red wine vinegar
2 tablespoons olive oil
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
1 clove garlic, minced
4 chicken and vegetable kabobs (5 oz each)
4 tablespoons cucumber ranch or regular ranch dressing
4 Greek-style pita flat breads (6 to 7 inch)

Steps:

  • In 1-gallon resealable food-storage plastic bag, mix vinegar, oil, basil, oregano and garlic. Add kabobs; seal bag and turn to coat. Refrigerate at least 6 hours or overnight to marinate, turning bag once or twice.
  • When ready to cook kabobs, heat gas or charcoal grill. When grill is heated, remove kabobs from marinade; discard marinade. Place kabobs on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 12 to 15 minutes, turning once, until chicken is no longer pink in center.
  • Spread 1 tablespoon dressing on each flat bread. Slide chicken and vegetables from kabobs off skewers and onto breads (if needed, cut chicken and vegetables into smaller pieces). Secure with toothpick, if needed.

Nutrition Facts : Calories 420 , CarbohydrateContent 40 g, CholesterolContent 55 mg, FatContent 3 , FiberContent 3 g, ProteinContent 26 g, SaturatedFatContent 3 g, ServingSize 1 Sandwich, SodiumContent 490 mg, SugarContent 3 g, TransFatContent 0 g

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