Kebabs de pollo

Paso 1 /5

*Mix half the yoghurt, olive oil, salt, half the lemon juice, chopped garlic, paprika, cumin and coriander powder in a bowl. Add the chicken pieces, mix to coat them well, and leave to marinate in the refrigerator for at least 4 hours.

• 500g *Skinless and boneless chicken thighs
• 250g *Yoghurt
• 1cda *Olive oil
• 1cda café *Salt
• 4cda *Lemon juice
• 2clavo *Garlic
• 2cda café *Paprika
• 1cda café *Cumin
• 1cda café *Ground coriander

Paso 2 /5

*Remove the chicken pieces from the marinade and put each piece on 2 parallel skewers to form the kebab.

Paso 3 /5

*Turn on your OptiGrill. Select the automatic programme "Chicken" and press OK. Once preheated, place the kebab on the grill and close it. Cook the kebab until the indicator light is red.

Paso 4 /5

*Prepare the white sauce by mixing the remaining yoghurt, milk, mayonnaise, the other half of the lemon juice, chopped thyme, parsley and shallot, and garlic powder. Season with salt and pepper.

• 50ml *Milk
• 60g *Mayonnaise
• 1cda café *Thyme
• 2cda café *Chopped parsley
• 1 *Chopped shallot
• 1cda café *Garlic powder
• *Salt, pepper

Paso 5 /5

*Slice the kebab into strips and serve with the Lebanese bread, chopped lettuce, chopped tomato, red onion rings and white sauce.

• 150g *Lettuce
• 1 *Tomato
• 1 *Red onion
• 4 *Lebanese flatbread