Dairy-Free Durum Kebab
Experience the vibrant flavors of the Middle East with this Dairy-Free Durum Kebab recipe—a wholesome, protein-packed favorite perfect for lunch, dinner, or meal prep. Succulent, marinated chicken thighs are grilled to smoky perfection and paired with fresh veggies like crisp romaine lettuce, juicy tomatoes, crunchy cucumbers, and zingy red onions. The rich, creamy tahini sauce, made entirely dairy-free, adds a luscious layer of flavor to every bite. Wrapped in warm flatbreads and sprinkled with fresh parsley, this homemade kebab is an irresistible combination of bold spices and healthy ingredients. With just 40 minutes of prep and cooking time, this recipe is as quick and easy as it is satisfying. Perfect for anyone seeking a dairy-free, Mediterranean-inspired delight!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 3 Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Tahini
- 3 tablespoons Water
- 1 tablespoon Olive oil (for sauce)
- 1 tablespoon Lemon juice (for sauce)
- 0.5 teaspoon Salt (for sauce)
- 4 Flatbreads or tortillas
- 100 grams Romaine lettuce, shredded
- 1 Tomato, sliced
- 1 Cucumber, sliced
- 0.5 Red onion, thinly sliced
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large bowl, mix together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, minced garlic, ground cumin, paprika, salt, and black pepper.
Add the chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, or up to overnight for best results.
Preheat a grill or grill pan over medium-high heat.
Thread the marinated chicken pieces onto skewers and grill for 5-7 minutes on each side, or until the chicken is cooked through and slightly charred.
In a small bowl, whisk together tahini, 3 tablespoons of water, 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and 0.5 teaspoon of salt until smooth and creamy.
To assemble the kebabs, lay each flatbread on a clean surface and spread a generous amount of tahini sauce over the center.
Place some grilled chicken pieces along with shredded lettuce, sliced tomato, cucumber, red onion, and a sprinkle of fresh parsley onto each flatbread.
Wrap the flatbread tightly around the fillings, using a piece of parchment paper or foil to secure if necessary.
Serve the durum kebabs warm, with any extra tahini sauce on the side for dipping.
Nutrition Facts
Calories |
2444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.4 g | 201% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 5094 mg | 221% | |
| Total Carbohydrate | 150.4 g | 55% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 10.9 g | ||
| Protein | 137.9 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5031 mg | 387% | |
| Iron | 21445.9 mg | 119144% | |
| Potassium | 2408 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
