Recipe of Gordon Ramsay Grilled Chicken Kebabs, salad and wraps with dips

Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, grilled chicken kebabs, salad and wraps with dips. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Grilled Chicken Kebabs, salad and wraps with dips is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Grilled Chicken Kebabs, salad and wraps with dips is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to 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 can achieve it.

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

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