Chicken 'Doner' Kebab

Pan-fried chicken strips simmered in stock and butter, served in warm flatbreads with fresh vegetables and a minty yoghurt dressing.

Chicken Dinner Quick High Protein Kebab

Estimated Nutrition

Calories

695.2

kcal / serving

1390.4 kcal total

Carbs

46.2g

per serving

92.4 g total

Fat

32.6g

per serving

65.2 g total

Protein

54.3g

per serving

108.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Chilli Sauce

to taste

tbsp

Tahini Sauce

to taste

Dairy

Butter

150

Greek-Style Yoghurt

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

piece

Tortilla Wrap

large, or Turkish flatbreads

Liquids

125

Chicken Stock

made from half a stock cube

Meat

piece

Chicken Breast

skin removed, sliced into 5-6 long strips

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Mint

freshly chopped, plus extra for garnish

OilsFats

Olive Oil

for frying

Vegetables

piece

Little Gem Lettuce

shredded

piece

Carrot

grated

piece

Tomato

sliced

Method

Slice each chicken breast into 5-6 long strips and season with salt and pepper.

Fry the chicken in olive oil for 3-5 minutes until lightly browned.

Pour 125ml of chicken stock over the meat and bring to a boil.

Add butter and lemon juice, then simmer for 10-12 minutes until cooked through.

Warm the flatbreads in a pan for 1-2 minutes on each side.

Mix the yoghurt and chopped mint in a bowl to create the dressing.

Assemble by placing chicken in wraps with lettuce, carrot, tomato, and sauces.

Top with a dollop of the mint yoghurt dressing and serve.