Gluten-Free Durum Kebab
Satisfy your cravings for Mediterranean-inspired street food with this Gluten-Free Durum Kebab recipe! Packed with vibrant flavors and easy-to-follow steps, this dish features succulent grilled chicken marinated in a fragrant blend of cumin, coriander, paprika, and lemon juice. Served on warm, soft gluten-free flatbreads, the kebabs are topped with a refreshing cucumber yogurt sauce, crisp vegetables, and a sprinkle of fresh parsley for a perfect balance of savory, creamy, and zesty. Quick to prepare and entirely gluten-free, this recipe is ideal for anyone seeking a healthier spin on a classic durum kebab while still indulging in bold, mouthwatering flavors. Perfect for weeknight dinners or casual gatherings, this crowd-pleaser will leave your guests asking for seconds!
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Recipe Information
Ingredients
- 4 pieces Gluten-free flatbreads
- 500 grams Boneless chicken breast
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 200 grams Greek yogurt
- 1 cup Cucumber, diced
- 1 cup Tomato, diced
- 0.5 cup Red onion, thinly sliced
- 2 tablespoons Fresh parsley, chopped
Instructions
In a small mixing bowl, combine the olive oil, minced garlic, ground cumin, ground coriander, paprika, salt, black pepper, and lemon juice. Mix well to create the marinade.
Place the chicken breasts in a shallow dish and pour the marinade over them. Ensure the chicken is well coated. Cover and refrigerate for at least 30 minutes to one hour for better flavor.
While the chicken is marinating, prepare the yogurt sauce by mixing the Greek yogurt with the diced cucumber in a bowl. Add a pinch of salt and set aside.
Preheat your grill or a grill pan on medium-high heat. Once hot, cook the chicken breasts for about 5-7 minutes on each side, or until fully cooked and golden brown.
Remove the chicken from the grill and let it rest for a couple of minutes before slicing it thinly.
Warm the gluten-free flatbreads on the grill for about 1 minute on each side until soft and pliable.
To assemble the kebabs, place some sliced chicken in the center of each flatbread. Top with diced tomatoes, sliced red onion, and a dollop of the cucumber yogurt sauce.
Sprinkle with freshly chopped parsley and fold or roll the flatbreads to enclose the filling.
Repeat with the remaining flatbreads and fillings. Serve immediately and enjoy your gluten-free durum kebab!
Nutrition Facts
Calories |
1757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 5101 mg | 222% | |
| Total Carbohydrate | 142.1 g | 52% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 25.9 g | ||
| Protein | 172.2 g | 344% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3141 mg | 67% | |
*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.
