Charcoal Grilled Kebab
1200 g chicken thighs
3 tbsp Santa Maria Kebab Seasoning
10 g salt
30 ml rapeseed oil
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
Soak skewers. Set oven to 250 °C
Cut the chicken into 3x3 cm pieces. Mix with kebab seasoning, salt and oil. Skewer and bake for 15 minutes.
Stir yoghurt and ranch seasoning together. Refrigerate.
Cut the tomatoes and shred the red cabbage thinly.
Fill your tortilla with chicken, hummus, red cabbage, parsley salad, tomato and top with yoghurt sauce.
To make this vegetarian, swap chicken for portabello mushroom and halloumi. Cook like the chicken but omit salt – the halloumi is already salt enough.