Ingredients
For the marinade
• 2 Garlic Cloves crushed
• 1 tablespoon Olive Oil
• Smoked Paprika
• Salt and black pepper
• Juice of half a lemon
• 2 chicken breasts cut into 2cm pieces
For the sauce
• 2 tablespoons 0% Greek Style Yoghurt
• 1 tablespoon fresh chopped
• 1 tablespoon Flat-leaf parsley chopped
• 2 tablespoons of cubed cucumber
• Salt
For the wrap
• 2 Flour Tortillas
• 4 leaves little gem Lettuces
• 6 Gherkins (optional)
• 6 jalapeno chilli's (optional)
• 2 small vine Tomatoes quartered
For the marinade
1. For the marinade, mix the together the garlic, oil, paprika and seasoning. Add the chicken and mix thoroughly. Cover and refrigerate for at least 12 hours.
For the sauce
1. To make the garlic sauce ix together the yoghurt, garlic, parsley and a pinch of salt. This can be made in advanced if it's easier for you.
For the wrap
1. Heat a griddle pan until smoking. Thread the pieces of chicken between 2 medium bamboo kebab skewers. (If you soak the skewers before using them they will not burn on the griddle). Lay the kebabs onto the griddle and grill for 5 mins on each side or until cooked through.
2. Meanwhile prepare your wrap. Lay each wrap on a plate and spread the garlic sauce between each wrap. Lay 2 lettuce leaves on each, one of the tomatoes, 3 of each of the pickles and finally top with a kebab. Fold the base up towards the middle and the sides in towards the middle. Serve immediately
(http://i156.photobucket.com/albums/t22/skatenchips/Lebanese_chicken_kebabs.jpg)
This is the only picture I could find that matches your recipe Gadget,not sure if it does it justice really as the
recipe sounds right up my street.
Thank you for sharing it,....its now on my to do list.....with some twists..!!!!!!!
Gazza
Twists are always great, I am a great one for only following half of the recipe, so If I say to the OH "I've made a couple of changes" he always replys...."no, really?" I suspect he is being sarcastic... ???
Anyway enjoy....I am sure that there is many variations on the theme, including using lamb or pork ;)
I know(sez he leaning on a garden fence ala les dawson style) dont ya just hate it when youve been slaving over a hot oven ..putting your own finger print on every concievable recipe ....just coz it seems better that way, and all they can do is titter with sarcasm at our efforts....but watch em scoff it double quick,it soon cheers me up inside when she hands me a clean plate.......job done.... :D
Yes,I agree, a slow cooked piece of lamb in this recipe sounds to die for.
Im no butcher,so Ill have to find somebody that can suggest a good cut of lamb that can tolerate long slow cooking
without drying out to much Gadget.
Gazza
now then now then, it now depends on what you want to do with the lamb? here are some ideas: :)
SCRAG END
This cut is tough and has less meat, but has bags of flavour. Excellent slow-cooked in soups and stews, either on or off the bone.
MIDDLE NECK or NECK
Is traditionally used for slow-cooking on the bone in dishes such as Lancashire hot pot.
NECK FILLETS
Although these are ideal for all methods of fast cooking, they also produce beautifully tender meat when slow-cooked.It also takes a lot less time to cook them in a stew – no more than 45 minutes.
BONED AND DICED SHOULDER or LEG
Both are perfect in stews or casseroles. Meat from the shoulder needs to be trimmed of excess fat first. The leg gives neater, leaner pieces of meat than the shoulder, but both are meltingly tender andhave fantastic flavour.
LEG and SHOULDER JOINTS
Great slow-roasted in a covered pan for many hours, until the meat is literally falling off the bone.
LAMB SHANKS
Lean, gelatinous, well-flavoured meat that is ideal for long, slow cooking, and produces melt-in-the-mouth results.
CHUMP
Solid, lean, well-flavoured meat that is great for dicing and long, slow cooking.
as if by magic...an answer appears........mercy buckets !!!!!!!!!!!!!! ;)
LEG and SHOULDER JOINTS
Great slow-roasted in a covered pan for many hours, until the meat is literally falling off the bone.
hhmmm this sounds like a plan ...... :D
Cheers Gadget
Gazza
Absolute pleasure, here is one of my fav recipes which is always a hit and yummy cold too.
1/3 cup pine nuts or almonds toasted
1 cup green lentils
2 tablespoons olive oil
1½ cups chicken stock or water
1 bag of spinach stir fried for a couple of minutes
½ cup chopped fresh mint
2 red chillies finely chopped
4 garlic cloves finely chopped
1 teaspoon cumin, 1 teaspoon of ground coriander seeds, half teaspoon of fennel seeds
½ teaspoon salt
freshly ground pepper to taste
1 large (5 to 6 pound) leg of lamb, get the butcher to butterfly it
1. Preheat oven to 180c
2. Place the uncooked lentils in saucepan and cook for 30 to 40 minutes (do not put salt in until afterwards as it causes you to fart)
3. Add the spinach, mint, chillies, garlic, salt, pepper, toasted pine nuts, all the ground spices and remaining oil to the lentils (you can add lemon juice if you wish). Stir to combine.
4. Place the lamb on a large cutting board, with the fat side down. Place a layer of stuffing in the centre of the lamb leg. Gather the meat around the stuffing and tie the leg with kitchen string. (This is much easier with two people -- one to hold the meat together and one to tie the string.)
5. Place any extra stuffing in a buttered casserole dish and cover it with foil.
6. Place the tied lamb leg on a rack in a large roasting pan, with the fat side up. Roast for 1 to 1½ hours, (The lamb will be quite pink, still.) Place the casserole dish of extra stuffing in the oven with the lamb for the last 30 to 40 minutes of cooking time. Remove the lamb from the oven and let it stand for 10 minutes, then slice and serve with the extra stuffing
NB. if you want to marinade it with yoghurt you need to do this for 24 hours the yoghurt coating is:
1 large pot of Greek or set yoghurt
2 chillies
large handful of coriander
cumin
turmeric
1 small bag of ground almonds
3 cloves of garlic
whiz this up in the food processor and smear over the lamb wrap in a bag leave in fridge.