Serves 8
Directions
- 1Place the chicken thighs and veal tip in a baking pan.
- 2Season with salt, black pepper, hot paprika, cumin, coriander, peeled garlic cloves, rosemary and lemon zest.
- 3Add olive oil and mix well with your hands.
- 4Cover with plastic wrap and let it marinate for at least 4 hours, preferably overnight, in the refrigerator.
- 5Cut the apple into two sections.
- 6Thread the apple slices onto three steel skewers.
- 7Start skewering, alternating chicken with veal.
- 8Close with the other piece of apple.
- 9Place the kebab on a wire rack with the baking tray underneath.
- 10Cook in a static oven at 230°C for 50 minutes.
- 11Mix Greek yogurt with lemon juice, a drizzle of oil and a pinch of Tabasco for the yogurt sauce.
- 12Slice the kebab.
- 13Mix it well with the cooking juices.
- 14Cut the kebab bread in half.
- 15Start filling the kebab bread with yogurt sauce, thinly sliced white cabbage, purple cabbage, the cooked meat, iceberg lettuce, tomato slices, sliced purple onion and ketchup.
- 16Close the kebab.
- 17Cut in half and serve.
Ingredients
- 1 kg boneless chicken thighs
- 500 g veal slices (brisket tip)
- 2 Granny Smith apples
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves
- 2 lemon zest
- 1 tablespoon hot paprika
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- q.b. rosemary
- 1 tablespoon fine salt
- 1 teaspoon black pepper
- 200 g ramati tomatoes
- 100 g red onions
- 100 g 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 tablespoon extra virgin olive oil
- 8 pita
- q.b. ketchup
- pinch Tabasco
Equipment
baking panoven rackovenknifesteel skewersbowlspooncutting board
Tips
- Ask your butcher for a fatty piece of veal.
- For those who love strong flavors, just increase all the spices in the marinade by one teaspoon.
- For even browning, turn your kebab every 10 minutes with a nice pair of tongs.
- To remove its strong flavor, the onion put it in ice water with some lemon juice.
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