Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, grilled chicken kebabs, salad and wraps with dips. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Grilled Chicken Kebabs, salad and wraps with dips is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Grilled Chicken Kebabs, salad and wraps with dips is something which I’ve loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make Grilled Chicken Kebabs, salad and wraps with dips:

1. Take For the Chicken
2. Make ready chicken thighs (skinless and boneless)
3. Prepare Greek yoghurt
4. Make ready Juice of 1 lemon
5. Get tomato puree
6. Take garlic chopped
7. Take paprika
8. Prepare cumin
9. Prepare turmeric
10. Make ready chilli powder
11. Prepare dried oregano
12. Prepare each salt and pepper
13. Take Bread
14. Take tortilla wraps
15. Get Salad
16. Take Chopped lettuce
17. Prepare Cucumber peeled and deseeded
18. Take tomato(es) chopped
19. Get red onion
20. Take fresh parsley and fresh coriander
21. Prepare dried oregano
22. Take extra virgin olive oil
23. Prepare red wine vinegar
24. Prepare Dips
25. Make ready 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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