Recipe of Jamie Oliver Grilled Chicken Kebabs, salad and wraps with dips

Hey everyone, it is John, welcome to my recipe site. 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 food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Grilled Chicken Kebabs, salad and wraps with dips is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Grilled Chicken Kebabs, salad and wraps with dips is something which I have loved my whole life. They’re fine and they look fantastic.

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

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

1. Take For the Chicken
2. Make ready 4-6 chicken thighs (skinless and boneless)
3. Prepare 100 ml Greek yoghurt
4. Make ready Juice of 1 lemon
5. Make ready 1 tbsp tomato puree
6. Make ready 2 cloves garlic chopped
7. Make ready 1 tbsp paprika
8. Prepare 1 tsp cumin
9. Make ready 1 tsp turmeric
10. Take 1 tsp chilli powder
11. Make ready 1 tsp dried oregano
12. Get 1/2 tsp each salt and pepper
13. Take Bread
14. Make ready 4 tortilla wraps
15. Prepare Salad
16. Make ready Handful Chopped lettuce
17. Take 1/3 Cucumber peeled and deseeded
18. Get 1-2 tomato(es) chopped
19. Make ready 1/2 red onion
20. Prepare Handful fresh parsley and fresh coriander
21. Make ready 1/2 tsp dried oregano
22. Take 2 tbsp extra virgin olive oil
23. Make ready 1 tbsp red wine vinegar
24. Take Dips
25. Take 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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