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.
2Start 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.
3Start 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.
4Add the boneless chicken overlays and calf's breast tip to the marinade. Ensure the meat is well coated.
5Add the boneless chicken overlays and calf's breast tip to the marinade. Ensure the meat is well coated.
6Add the boneless chicken overlays and calf's breast tip to the marinade. Ensure the meat is well coated.
7Cover the marinated meat with film and let it marinate for at least 4 hours, or preferably overnight, in the refrigerator.
8Cover the marinated meat with film and let it marinate for at least 4 hours, or preferably overnight, in the refrigerator.
9Cover the marinated meat with film and let it marinate for at least 4 hours, or preferably overnight, in the refrigerator.
10To create a homemade spit, you will need 3 steelers and an apple. Cut the apple into two sections and eat the rest.
11To create a homemade spit, you will need 3 steelers and an apple. Cut the apple into two sections and eat the rest.
12To create a homemade spit, you will need 3 steelers and an apple. Cut the apple into two sections and eat the rest.
13Skewer the chicken and calf meat, interleaving them, with one apple piece at the bottom and one at the top to hold the 'tower' together.
14Skewer the chicken and calf meat, interleaving them, with one apple piece at the bottom and one at the top to hold the 'tower' together.
15Skewer the chicken and calf meat, interleaving them, with one apple piece at the bottom and one at the top to hold the 'tower' together.
16Support the kebab on a wire rack with a baking sheet underneath to collect cooking juices.
17Support the kebab on a wire rack with a baking sheet underneath to collect cooking juices.
18Support the kebab on a wire rack with a baking sheet underneath to collect cooking juices.
19Bake in a static oven at 230 degrees Celsius for 50 minutes. Turn the kebab with tongs every 10 minutes for uniform golden cooking.
20Bake in a static oven at 230 degrees Celsius for 50 minutes. Turn the kebab with tongs every 10 minutes for uniform golden cooking.
21Bake in a static oven at 230 degrees Celsius for 50 minutes. Turn the kebab with tongs every 10 minutes for uniform golden cooking.
22Prepare the yogurt sauce by mixing Greek yogurt, lemon juice, a drop of oil, and a pinch of Tabasco.
23Prepare the yogurt sauce by mixing Greek yogurt, lemon juice, a drop of oil, and a pinch of Tabasco.
24Prepare the yogurt sauce by mixing Greek yogurt, lemon juice, a drop of oil, and a pinch of Tabasco.
25Once the kebab is ready, carefully cut the meat from the skewer.
26Once the kebab is ready, carefully cut the meat from the skewer.
27Once the kebab is ready, carefully cut the meat from the skewer.
28To assemble the kebab sandwich, start with a layer of yogurt sauce on pita bread.
29To assemble the kebab sandwich, start with a layer of yogurt sauce on pita bread.
30To assemble the kebab sandwich, start with a layer of yogurt sauce on pita bread.
31Add finely cut white cabbage and red cabbage.
32Add finely cut white cabbage and red cabbage.
33Add finely cut white cabbage and red cabbage.
34Add the cooked meat.
35Add the cooked meat.
36Add the cooked meat.
37Add crisp iceberg lettuce.
38Add crisp iceberg lettuce.
39Add crisp iceberg lettuce.
40Add tomatoes.
41Add tomatoes.
42Add tomatoes.
43Add thinly sliced red onion, previously soaked in water and ice with lemon juice to reduce its strong flavor.
44Add thinly sliced red onion, previously soaked in water and ice with lemon juice to reduce its strong flavor.
45Add thinly sliced red onion, previously soaked in water and ice with lemon juice to reduce its strong flavor.