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Chicken Doner Kebab

Categories: Quick to fix, Spicy
Type: Main Dishes

Cayenne pepper gives these chicken kebabs a yummy kick.

Prep Time: 15M

Cooking Time: 15M

Serves: Serves 4


  • 1 tsp cayenne pepper
  • 1 tbsp olive oil
  • juice of 1 lemon
  • 4 skinless boneless chicken breast halves, about 6oz (175g) each, cut into thin strips
  • 4 pita breads
  • 1 small head of crispy lettuce, such as romaine or iceberg, shredded
  • 1 onion, thinly sliced
  • 1/4 head red cabbage, shredded
  • hot chili sauce
  • prepared garlic mayonnaise
  • 1 ripe tomato, sliced
  • 1/4 cucumber, sliced
  • whole pickled jalapeños, for serving
Chicken Doner Kebab photo

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  1. In a bowl, mix together the cayenne pepper, olive oil, and a quarter of the lemon juice. Add the chicken strips, and leave to marinate in the refrigerator for 1 hour.
  2. Heat the grill until hot. Arrange the chicken strips in a shallow baking pan, and cook under the hot grill for about 10 minutes, turning occasionally.
  3. Lightly toast the pita breads, and cut open to form a pocket.
  4. Stuff each pita pocket with a handful of lettuce, onion, and red cabbage, then the chicken pieces. Dress with lemon juice, chilli sauce and garlic mayonnaise to taste. Garnish with tomato, cucumber, and a jalapeño. Serve immediately.
  • Use wholemeal pit a bread for an even healthier dish.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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