Charcoal Grilled Kebab
Grilled chicken, smooth hummus & fresh veggies all wrapped up in our Grill Mark Tortilla Wrap. This recipe suits various options across the menu and perfect as a takeaway offering too.
What to shop
|1200 g chicken thighs|
|3 tbsp Kebab Seasoning|
|10 g salt|
|30 ml rapeseed oil|
|500 g yoghurt|
|2 tbsp Ranch Style Seasoning Mix|
|500 g Beef Tomato|
|10 Santa Maria Grill Mark Flour Tortilla Wrap|
|500 g Red Cabbage|
How to prepare
Soak skewers. Set oven to 250 °C
Cut the chicken into 3x3 cm pieces. Mix with kebab seasoning, salt and oil. Skewer and bake for 15 minutes.
Stir yoghurt and ranch seasoning together. Refrigerate.
Cut the tomatoes and shred the red cabbage thinly.
Fill your tortilla with chicken, hummus, red cabbage, parsley salad, tomato and top with yoghurt sauce.
To make this vegetarian, swap chicken for portabello mushroom and halloumi. Follow instructions as per the chicken but don't add the salt – the halloumi is already salty enough.
Santa Maria UK Ltd ∙ Nimbus House, Maidstone Road ∙ Kingston, Milton Keynes, Bucks, MK10 0BD