Directions
- 1Start by preparing the marinade. Combine black salt, strong pap spices, cumin, cilantro, 4 peeled garlic wedges, rosemary, lemon zest, and olive oil in a bowl. Mix well.
- 2Add the boneless chicken overlays and calf's breast tip to the marinade. Ensure the meat is well coated.
- 3Cover the marinated meat with film and let it marinate for at least 4 hours, or preferably overnight, in the refrigerator.
- 4To create a homemade spit, you will need 3 steelers and an apple. Cut the apple into two sections and eat the rest.
- 5Skewer the chicken and calf meat, interleaving them, with one apple piece at the bottom and one at the top to hold the 'tower' together.
- 6Support the kebab on a wire rack with a baking sheet underneath to collect cooking juices.
- 7Bake in a static oven at 230 degrees Celsius for 50 minutes. Turn the kebab with tongs every 10 minutes for uniform golden cooking.
- 8Prepare the yogurt sauce by mixing Greek yogurt, lemon juice, a drop of oil, and a pinch of Tabasco.
- 9Once the kebab is ready, carefully cut the meat from the skewer.
- 10To assemble the kebab sandwich, start with a layer of yogurt sauce on pita bread.
- 11Add finely cut white cabbage and red cabbage.
- 12Add the cooked meat.
- 13Add crisp iceberg lettuce.
- 14Add tomatoes.
- 15Add thinly sliced red onion, previously soaked in water and ice with lemon juice to reduce its strong flavor.
- 16Top with ketchup.
- 17Close the kebab sandwich and serve.
Ingredients
- 1 kg boneless chicken overlays
- 500 g calf's breast tip
- 2 Granny Smith apples
- 3 tbsp extra virgin olive oil
- 4 garlic peeled wedges
- 2 lemon zest
- 1 tbsp strong pap spices
- 1 tsp cumin
- 1 tsp cilantro
- q.b. rosemary
- 1 tbsp Black salt
- 1 tsp black pepper
- 200 g vine tomatoes
- 100 g red onions
- 100 g white cabbage
- 100 g red cabbage
- 100 g iceberg lettuce
- q.b. water
- q.b. ice
- 2 lemon juice
- 100 g Greek yogurt
- 1 lemon juice
- 1 tbsp extra virgin olive oil
- 1 pinch tabasco
- 8 pita bread
- q.b. ketchup
Equipment
filmrefrigerator3 steelersapplewire rackbaking sheetstatic ovenclampknife
Tips
- Marinate meat for at least 4 hours, preferably overnight, in the refrigerator.
- For a strong flavor, increase all spices in the marinade by a teaspoon.
- Turn the kebab every 10 minutes during baking for uniform golden cooking.
- To remove the strong flavor from onions, soak them in water and ice with lemon juice.
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