Mixed Kebab (chicken + lamb) with garlic sauce - photo 1
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Mixed Kebab (chicken + lamb) with garlic sauce

Pikantne Main Dishes Middle Eastern Cuisine 90 min Medium 17 wyświetleń ~50.24 PLN - (0)
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Description

Mixed kebab is a classic street food dish from Middle Eastern cuisine served in pita with chicken and lamb meat, fresh vegetables, and a creamy garlic sauce. The meats are marinated in aromatic spices, briefly fried or grilled, and served with crunchy lettuce, tomatoes, and cucumber. The dish combines spicy, smoky, and fresh notes; it looks impressive — layers of meat and vegetables protrude from the warm pita, drizzled with white sauce. Great for lunch, dinner with friends, or takeout parties.

Ingredients (17)

Servings:
4
  • Chicken breast 400 g
  • Lamb (shoulder) 400 g
  • Pita bread 4 szt.
  • Natural yogurt 200 g
  • Garlic 3 ząbki
  • Rapeseed oil 30 g
  • Onion 1 szt.
  • Tomato 2.5 szt.
  • Fresh cucumber 300 g
  • Iceberg lettuce 100 g
  • Lemon 0.8 szt.
  • 🌿 Przyprawy
  • Salt 6 g
  • Ground black pepper 2 szczypty
  • ground cumin 1 łyżeczka
  • Sweet paprika powder 3 łyżeczki
  • ✨ Opcjonalne
  • Frozen fries 400 g
  • Hot sauce (sriracha or harissa) 50 g
💰 Szacowany koszt dania: ~50.24 PLN (12.56 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade - chicken

1

Prepare the marinade for the chicken: in a medium bowl, pour in 15 g of rapeseed oil (1 tablespoon), add 3 cloves of finely chopped garlic (15 g), 3 g of salt (half of the available amount), 1 g of pepper (a pinch), 3 g of cumin (about half of the portion), and 3 g of sweet paprika. Squeeze the juice from half a lemon (about 30 g) and add it to the mixture. Mix with a fork until you have a uniform emulsion.

Ingredients: Rapeseed oil, Garlic, Salt, Ground black pepper, ground cumin, Sweet paprika powder, Lemon, Chicken breast
Use a medium bowl made of stainless steel or glass. Chop the garlic finely with a knife or press it through a garlic press. Do not add yogurt to the chicken marinade if you want a crunchier texture — yogurt tenderizes the meat. If you have a kitchen thermometer, check the internal temperature of the chicken later (it should reach 75°C).
2

In a bowl with the marinade, place 400 g of chicken breast cut into thin strips. Massage the meat with your hand (or mix with a silicone spatula) for 2-3 minutes, until each piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, preferably 2-4 hours (you can leave it for up to 6 hours).

Ingredients: Chicken breast
Use disposable gloves or wash your hands after massaging the meat. Thinner slices marinate faster — if you're short on time, cut thinner. Do not marinate for longer than 12 hours (the meat may break down).

Marinade - lamb

3

Prepare the marinade for the lamb: in a second bowl, mix 15 g of rapeseed oil, 2 g of salt, 1 g of pepper, 2 g of cumin, and 3 g of sweet paprika. Add the juice of half a lemon (about 30 g) and 1 clove of garlic (5 g) pressed through a garlic press. Mix and drizzle over 400 g of chopped lamb. Massage the spices into the meat for 2-3 minutes, cover, and refrigerate for at least 1 hour (ideally 3-4 hours).

Ingredients: Rapeseed oil, Salt, Ground black pepper, ground cumin, Sweet paprika powder, Lemon, Garlic, Lamb (shoulder)
Lamb needs at least an hour to develop flavor and become tender. If you marinate it longer, remember to store it in a cool place. Use a separate bowl and tools than those for chicken to avoid cross-contamination.

Vegetables and sauces

4

Prepare the vegetables: wash and dry the lettuce (100 g), then cut it into strips. Cut the tomatoes (300 g) into quarters, remove some of the seeds and juice, then dice them into about 1 cm pieces. Cut the cucumber (300 g) into thin slices or sticks. Peel the onion (150 g) and slice it into thin half-rings. Transfer the vegetables separately into bowls.

Ingredients: Iceberg lettuce, Tomato, Fresh cucumber, Onion
Use a sharp, large knife and a cutting board. Removing the seeds from the tomato prevents the pita from getting soggy. You can lightly salt the onion beforehand and rinse it to mellow the flavor if you prefer a milder onion.

Garlic sauce

5

Prepare the garlic sauce: in a small bowl, combine 200 g of natural yogurt, you can set aside 10 g of yogurt for possible thinning, add 2 cloves of garlic pressed through a garlic press (10 g), 2 g of salt, and 1 g of pepper. Add 10 g of lemon juice (about 1/6 of a lemon). Mix with a whisk or fork until smooth and let it sit for 10 minutes for the flavors to meld.

Ingredients: Natural yogurt, Garlic, Salt, Ground black pepper, Lemon
Use a small bowl and a whisk or fork. If the sauce is too thick, add a little water (5 g at a time) or the remaining yogurt. Taste and season to your liking.

Optional - fries

6

If you are using fries (400 g), preheat the oven to 220°C (200°C with fan). Spread the fries in a single layer on a baking sheet lined with parchment paper and bake for 20-25 minutes, stirring or flipping them halfway through, until golden and crispy.

Ingredients: Frozen fries
Use a large baking tray, do not place the fries on top of each other. The time depends on the type of fries — check from the 18th minute. If you have an air fryer, 200°C for 12-15 minutes will be suitable.

Roasting meat

7

Heat a large skillet (preferably cast iron or heavy-bottomed) over medium-high heat. Add 10 g of oil (2/3 tablespoon) and wait for it to heat up (about 1 minute). First, sear the lamb: add pieces of lamb to the hot skillet in a single layer (do not overcrowd the skillet, sear in 2 batches if necessary). Sear for 3-4 minutes on one side until well browned, flip and sear for another 3-4 minutes (for medium-rare lamb). Remove and set aside on a plate covered with foil for 5 minutes.

Ingredients: Lamb (shoulder), Rapeseed oil
The best pan is 26-28 cm in diameter. Frying on too low heat will cause steaming instead of browning; frying on too high heat may burn the spices. If you have a thermometer, aim for ~63-68°C for lamb (medium).
8

In the same pan (if needed, add another 10 g of oil), fry the chicken strips in a single layer for 3-4 minutes on each side until golden brown, with no pink in the center. For thin strips, a total of 6-8 minutes will be sufficient. Once cooked, transfer to a plate and let the meat rest for 4-5 minutes; the juices will redistribute evenly.

Ingredients: Chicken breast, Rapeseed oil
The chicken should reach an internal temperature of 75°C or be completely opaque when cut. Do not fry for too long — it will become dry. Fry in batches so the pan does not lose temperature.

Heating the pita

9

Heat the pitas: place the pitas (4 pieces) wrapped in aluminum foil in an oven preheated to 180°C for 5-7 minutes or heat them individually in a dry skillet for 30-60 seconds on each side until warm and pliable.

Ingredients: Pita bread
If you are using a microwave, heat for 20 seconds per serving (the pita may become rubbery). Use aluminum foil only in the oven, not in the microwave.

Assembly and serving

10

Slicing and assembling: slice the cooked meats into thin strips (if they are not already cut). Open the pita halfway, place a layer of lettuce (about 25 g), add pieces of lamb, pieces of chicken, 2-3 tablespoons of garlic sauce, then tomatoes and cucumbers, and thin half-moon slices of onion. If desired, add a portion of fries inside and drizzle with a little lemon juice. Serve immediately.

Ingredients: Pita bread, Iceberg lettuce, Lamb (shoulder), Chicken breast, Hot sauce (sriracha or harissa), Frozen fries, Tomato, Fresh cucumber, Onion, Natural yogurt
Use a spoon and tongs to serve the meat and sauce to avoid scattering the ingredients. Additionally, you can add hot sauce (sriracha) for those who enjoy spicy flavors. The pita should be warm and flexible — if it tears, it was too dried out.

Additional tips

11

Serve the kebab hot; prepare small bowls with extra garlic sauce and hot sauce so everyone can season to their taste. If you make the kebab in advance, briefly heat the meat in a pan before assembling to bring it back to temperature.

If you are preparing a larger quantity, keep the pitas and sauces separate until serving to prevent the pita from getting soggy. For serving, use plates with a diameter of at least 25 cm or paper takeout containers.

Fun Fact

💡

Kebab in various forms is known in the Balkans, the Middle East, and Turkey; mixing types of meat (e.g. chicken + lamb) is a way to achieve a richer flavor, found in some regions of Turkey and Lebanon.

Best for

obiad impreza ze znajomymi piknik na wynos

Tips

🍽️ Serving

Serve with extra lemon slices, fresh parsley or cilantro. For a lighter version, skip the fries and use whole grain pita. Additionally, provide bowls of hot sauce and freshly ground pepper on the table.

🥡 Storage

Store meat, vegetables, and sauce separately in the refrigerator for up to 2 days (meat in an airtight container). The pita is best stored in a paper bag. To reheat the meat, use a skillet over medium heat (2-3 minutes), keep the sauce in the refrigerator and consume within 48 hours.

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