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Pan kebab with cucumber salad and yoghurt

Category:	Lunch
Sub-Category:	Meat dishes
Difficulty/Costs:	normal / moderate
Number of people:	12
Ingredients:	1.8 kg chopped chicken 6 flatbreads around 6 yellow peppers 3 tablespoons paprika sweet 18 medium tomatoes 6 tablespoons lemon juice 6 cloves of garlic 3 dried chillies 900 g cream yoghurt 12 EL dill, chopped 3 bunch of parsley smooth, chopped 3 cucumbers olive oil lemon juice Pepper and salt, sugar

Preparation:

Pan Döner:

Start with dusting the chicken pieces in plenty or paprika then season with salt and pepper. Heat up some oil and fry the chicken.

In the meantime, chop the peppers and fry separately in some olive oil.

Remove the seeds from the tomatoes and cut them into strips. Then add the tomatoes and peppers to the chicken.

Cucumber salad:

For the salad, quarter the cucumbers lengthwise, remove the core and then cut them into thin slices. Put it all into a bowl and mix it well with chopped dill, parsley, lemon juice, a little sugar, salt and pepper.

Yogurt:

Peel the garlic cloves and crush them into a bowl, then add dried chillies.

Now add the chilli powder and garlic to the cream yoghurt and season with lemon juice, salt and pepper.

Now cut the flatbread in half and open in a way, so that you get a pocket. Preheat the oven to 180 ° C and cook for about 5 minutes so that they are crisp.

Now take them out again and fill them pockets with whatever is available. Then pour a bit of yoghurt sauce over it. Serve with the cucumber salad.

Tip:

Alternatively, you can add lettuce, cabbage and onions to the pockets.