Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, grilled chicken kebabs, salad and wraps with dips. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Grilled Chicken Kebabs, salad and wraps with dips is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Grilled Chicken Kebabs, salad and wraps with dips is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have grilled chicken kebabs, salad and wraps with dips using 25 ingredients and 3 steps. Here is how you cook it.

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

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

Instructions 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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