Durum Kebab
Dive into the irresistible flavor of a classic **Durum Kebab**, a mouthwatering street food favorite packed with bold seasonings and fresh ingredients. Tender, marinated boneless chicken thighs (or lamb/beef) are grilled to perfection, delivering smoky, juicy bites infused with garlic, paprika, cumin, and coriander. Wrapped in warm flatbreads or tortillas, the kebab is layered with crisp iceberg lettuce, fresh cucumber, juicy tomatoes, and sweet onions for a vibrant crunch. To elevate its flavor, a drizzle of creamy tahini sauce and spicy chili sauce ties it all together. Perfectly portable and bursting with Mediterranean-inspired zest, this easy-to-make wrap is ideal for casual dinners or feeding a hungry crowd. Prepare in advance to let the marinade deepen the flavors—your taste buds will thank you!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs (or lamb/beef)
- 60 ml Olive oil
- 100 grams Greek yogurt
- 30 ml Lemon juice
- 4 pieces Garlic cloves, minced
- 2 teaspoons Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Large tortillas or flatbreads
- 1 large Tomato, thinly sliced
- 1 small Cucumber, thinly sliced
- 1 medium Onion, thinly sliced
- 1 cup Iceberg lettuce, shredded
- 60 ml Tahini sauce
- 60 ml Chili sauce
Instructions
In a large bowl, combine olive oil, Greek yogurt, lemon juice, minced garlic, paprika, cumin, coriander, salt, and pepper. Mix well to create the marinade.
Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 3 hours or overnight for best flavor.
Preheat the grill or griddle to medium-high heat.
Remove chicken from the marinade and grill for about 5-7 minutes on each side, or until cooked through and slightly charred. If using lamb or beef, adjust cooking time accordingly.
Once cooked, transfer the meat to a cutting board and let it rest for a few minutes before slicing into thin strips.
Warm the tortillas or flatbreads on the grill for a minute on each side until soft and pliable.
To assemble the durum kebab, lay a tortilla or flatbread on a plate. Add a layer of sliced chicken, followed by tomato, cucumber, onion, and lettuce.
Drizzle tahini sauce and chili sauce over the top.
Fold the sides of the flatbread over the filling and roll into a tight wrap.
Slice in half if desired and serve immediately. Repeat with the remaining wraps.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 1268 mg | 55% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.7 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 841 mg | 18% | |
*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.
