Gluten free friendly kebab shops seem to be a rare occurrence, but that doesn’t mean we need to miss out. My boyfriend has an obsession with making kebabs at home and, to be honest, not only are they much healthier, but they’re also delicious and so simple to make.
Plus, no matter how good they taste (particularly when you’re drunk lol), I’ve always been a bit suspicious of the meat quality and storage methods in those kebab shops (I’m sure we’ve all heard some dodgy stories) so being forced to make them at home is a good excuse. ?
For one portion:
- Pitta bread (I used Genius gluten free)
- 1 chicken breast
- Iceberg lettuce (or any salad leafy greens)
- 1 tomato
- 1 spring onion
- 1 red sweet pepper
- Pickled chillies (optional)
- Black pepper
- 1 heaped Tbsp mayonaise
- 1 Tbsp white wine vinegar
- 1 or 2 Tbsp water
- Garlic powder (to taste)
- 1 tsp dried mint
- 1 tsp dried dill
- Black pepper
- 1 Tbsp Siracha sauce (I used the Flying Goose Brand)
- 1 Tbsp water
- Pan fry the chicken breast in a bit of olive oil with salt and black pepper. Keep the lid on and the temperature on medium/low. Flip occasionally and slice once fully cooked. Another option would be to grill it, but that takes longer and I don’t usually have the patience for it!
- Chop the tomato and as much cucumber as you want. Slice the sweet pepper and spring onion. Shred the lettuce and cabbage. I didn’t have iceberg lettuce today so we used a bag of mixed salad leaves instead. Then put the salad together in a bowl.
- Toast the pitta bread, carefully cut it open and put all the chicken slices in. These gluten free pitta breads are relatively small and a bit fragile so whereas you’d usually stuff everything into them, we just put the chicken and serve on top of the salad.
- Make the sauces and pour on top.
- Serve with some pickled chillies.