Kebab in lavash (homemade chicken kebab) - photo 1
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Kebab in lavash (homemade chicken kebab)

Pikantne Middle Eastern Cuisine Main Dishes 75 min Medium 95 wyświetleń ~32.57 PLN - (0)
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Description

A classic kebab in lavash is a quick and aromatic dish inspired by Middle Eastern cuisine, where juicy, marinated chicken meat is served in a thin, flexible flatbread (lavash) with a yogurt-garlic sauce and fresh vegetables. The dish combines spicy-smoky notes of spices (paprika, cumin), the acidity of lemon, and the creaminess of yogurt, while visually delighting with the contrast of green lettuce and cilantro against the red of the tomato and the golden meat. Perfect for a quick lunch, dinner with friends, or a meal on the go. The recipe outlines the exact steps for preparing the meat, sauce, chopping vegetables, and the technique for warming the lavash, so that even a beginner cook can achieve excellent results.

Ingredients Used

Ingredients (17)

Servings:
4
  • Lavash 4 szt. (~400 g)
  • Chicken breast 600 g
  • Mayonnaise 30 g
  • Olive oil 30 ml
  • Garlic 3 ząbki (~15 g)
  • Lemon juice 50 ml
  • Tomato 2.5 szt. (~300 g)
  • Red onion 150 g
  • Iceberg lettuce 200 g
  • Fresh cucumber 150 g
  • Natural yogurt (thick) 200 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Ground cumin 0.4 łyżeczek (~2 g)
  • Sweet paprika (powder) 1 łyżeczka (~5 g)
  • ✨ Opcjonalne
  • Pickled cucumber 0.6 szt. (~60 g)
  • Dill 1.5 pęczki (~30 g)
💰 Szacowany koszt dania: ~32.57 PLN (8.14 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of meat and marinade

1

Prepare the meat: wash the chicken breasts under cold water, and dry them with a paper towel. Place them on a cutting board and use a knife to remove any tendons. Cut each breast lengthwise into thin slices (about 5 mm) or into strips 1-1.5 cm wide. Precise, thin pieces fry evenly and will be juicier.

Ingredients: Chicken breast
Use a sharp chef's knife and a stable non-slip cutting board. Cutting at an angle (45°) will give longer, more delicate strips. Don't make the pieces too thick, otherwise they will be raw in the middle.
2

Prepare the marinade in a large bowl: pour in 200 g of natural yogurt, add 30 g of olive oil, the juice of 50 g of lemon, 15 g of finely chopped garlic (3 cloves), 5 g of sweet paprika, 2 g of cumin, 2 g of black pepper, and 5 g of salt. Mix thoroughly with a spoon or whisk until the ingredients combine into a smooth marinade.

Ingredients: Natural yogurt (thick), Olive oil, Lemon juice, Garlic, Sweet paprika (powder), ground cumin, Black pepper, Salt
Use a medium bowl (at least 1.5 l). It's best to mix with a plastic or silicone spoon to avoid reacting with the lemon. If you prefer a sharper taste, add an extra teaspoon of smoked paprika.
3

Place the sliced chicken strips into the marinade. Using your hands or two spoons, thoroughly coat each piece in the marinade so that the meat is evenly covered. Cover the bowl with plastic wrap and set it in the refrigerator for at least 30 minutes, ideally 60 minutes. Marinating will tenderize the meat and infuse it with the flavor of the spices.

Ingredients: Chicken breast, Natural yogurt (thick), Olive oil, Lemon juice, Garlic, Sweet paprika (powder), ground cumin, Black pepper, Salt
Use a bowl with a lid or cover it with plastic wrap. If you forget about the time, even 30 minutes will have an effect; do not marinate for longer than 6 hours (too much acidity from the lemon can change the texture of the meat).

Garlic sauce

4

Prepare the garlic sauce: pour 70 g of natural yogurt (from the remaining amount, if any) or 70 g of fresh yogurt into a small bowl, add 30 g of mayonnaise, 5 g of finely chopped garlic (1 clove), a pinch of salt (about 1 g), and a few drops of lemon juice. Whisk until smooth and chill in the refrigerator for 10-15 minutes - the sauce will thicken and the flavors will meld.

Ingredients: Natural yogurt (thick), Mayonnaise, Garlic, Lemon juice, Salt
Use a small bowl and a whisk or fork. If you don't like strong garlic notes, use grated garlic and let the sauce sit for 20 minutes to mellow the flavor.

Vegetables

5

Wash and dry the vegetables. Cut the tomatoes into thin slices (about 5 mm). Peel the onion and slice it into very thin feathers; place it in a bowl of cold water for 5-10 minutes to soften the sharpness, then drain. Tear the iceberg lettuce by hand or cut it into thin strips. Slice the fresh cucumber diagonally into thin slices for a nice appearance.

Ingredients: Tomato, Red onion, Iceberg lettuce, Fresh cucumber, Pickled cucumber
Use a sharp knife and a large cutting board. Dry the vegetables with a paper towel, as wet ingredients will make the lavash soggy.

Frying the meat

6

Heat a skillet (preferably 26-28 cm non-stick or cast iron) over medium-high heat. Add 15 g of olive oil (1 tablespoon) and spread it around. Remove the meat from the marinade, drain the excess (do not squeeze), and then lay the strips in a single layer in the skillet - do not overcrowd. Cook for 3-4 minutes without moving, until the bottom is browned, then flip the strips and cook for another 3-4 minutes. For thin strips, a total of 6-8 minutes should be sufficient; the meat is done when there is no pink in the center and the juices run clear. If you have a thermometer, the internal temperature should be 74°C.

Ingredients: Chicken breast, Olive oil
Use kitchen tongs to turn the pieces. If the pan starts to burn the spices, lower the heat so the meat cooks through. Do not cover the pan - the meat should brown.

Heating the lavash

7

Heat the lavash: you can wrap the flatbreads in aluminum foil and place them in a preheated oven at 180°C for 5-7 minutes, or heat them individually in a dry skillet for 20-30 seconds on each side until they are flexible and slightly warm.

Ingredients: Lavash
If you are using the oven, preheat it in advance. For heating on the skillet, it is best to use a non-stick or cast iron skillet over medium heat.

Assembly and serving

8

Assembling the kebab: lay the warm lavash on a board. In the center, spread a tablespoon of garlic sauce, place a few lettuce leaves, then add a portion of cooked chicken (about 150 g per serving), add slices of tomato, fresh cucumber, and possibly pickled cucumber. Sprinkle with thinly drained onion and fresh coriander leaves (optional). Fold the lavash first over the filling from the bottom edge, then roll it up from the bottom to the top and tuck in the sides to prevent the filling from falling out. Cut in half and serve immediately.

Ingredients: Lavash, Iceberg lettuce, Chicken breast, Tomato, Fresh cucumber, Pickled cucumber, Red onion, Dill
Use a wide cutting board and a sharp knife to cut the kebab aesthetically. If you want to transport the kebab, wrap it in aluminum foil – it will keep it warm and maintain its shape.

Finishing

9

Before serving, you can add extra garlic sauce and sprinkle with sweet or smoked paprika for color. Serve the kebab with an extra portion of sauce on the side and optionally with fries or a salad.

Ingredients: Sweet paprika (powder), Mayonnaise, Natural yogurt (thick)
If you like spicy flavors, serve the chili sauce separately. Do not drizzle too much sauce over everything, so the lavash doesn't get soggy.

Fun Fact

💡

Kebab wrapped in lavash or pita bread became popular due to culinary migrations in the 20th century — its street versions are now an integral part of urban cuisine in many countries in Europe and the Middle East.

Best for

szybki obiad piknik impreza z przyjaciółmi posiłek na wynos

Tips

🍽️ Serving

Serve the kebab hot, with the sauce on the side for those who want to add more. It tastes great with fries, a salad mix, or hummus. To avoid soggy lavash, apply the sauce directly on the lavash, and drain the vegetables of excess water.

🥡 Storage

Store meat, sauce, and vegetables separately in the fridge for up to 48 hours. Keep the lavash in a dry place at room temperature (not in the fridge). To reheat the meat, use a skillet or oven; freezing complex, wrapped kebabs is not recommended (loss of texture).

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