HANDHELD
Warm flatbread, juicy chicken and a fresh herb dip. For everyone who loves eating with their hands.
Prep: 15 minCook: approx. 15 min
What goes in.
For 4 people
- 600 g ready-marinated chicken shashlik
- 4 small flatbreads or large pitta breads
- 200 g plain Greek yoghurt
- ½ lemon
- 1 small garlic clove
- 2 tbsp chopped parsley and dill
- ½ cucumber
- 2 tomatoes
- 1 red onion
- 1 tbsp oil suitable for high heat
- Salt and pepper to taste
A large frying pan and an oven or toaster to warm the bread
How it’s done.
Prep the fresh veg
Wash and dice the cucumber and tomatoes. Peel the onion and slice it into thin rings. Set the vegetables aside until you fill the bread.
Mix the herb dip
Stir the yoghurt together with finely grated garlic, the chopped herbs and a little lemon juice. Season with salt and pepper and chill.
Fry the chicken
Heat the oil in a large frying pan. Fry the chicken shashlik for about 12–15 minutes, turning regularly, until the pieces are cooked through. Larger pieces take longer; check with a meat thermometer.
Fill the bread
Warm the bread according to the packet instructions and open it up. Spoon in a little herb dip, then fill with chicken, cucumber, tomato and onion. Finish with the rest of the dip and a squeeze of lemon, and enjoy straight away.
