Charcoal kebab

Charcoal Grilled Kebab

Charred chicken, smooth hummus and fresh veggies wrapped in comfort.


Number of portions
  • 1200 g Chicken thighs

  • 3 tbsp Santa Maria Kebab Seasoning

  • 10 g Salt

  • 30 ml Rapeseed oil

  • Hummus

  • Parsley salad

  • 500 g Yoghurt

  • 2 tbsp Santa Maria Ranch Style Seasoning Mix

  • 500 g Beef tomato

  • 500 g Red cabbage

  • 10 Santa Maria Soft Grilled Tortilla 12”

How to prepare

  1. Soak skewers. Set oven to 250 °C

  2. Cut the chicken into 3x3 cm pieces. Mix with kebab seasoning, salt and oil. Skewer and bake for 15 minutes.

  3. Stir yoghurt and ranch seasoning together. Refrigerate.

  4. Cut the tomatoes and shred the red cabbage thinly.

  5. Fill your tortilla with chicken, hummus, red cabbage, parsley salad, tomato and top with yoghurt sauce.


To make this vegetarian, swap chicken for Portobello mushroom and halloumi. Cook like the chicken but omit salt – the halloumi is already salt enough.

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