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Composition Grilled Chicken Kebabs, salad and wraps with dips:

1. Provide of For the Chicken
2. Give 4-6 chicken thighs (skinless and boneless)
3. Prepare 100 ml for Greek yoghurt
4. Provide - Juice of 1 lemon
5. Provide 1 tbsp - tomato puree
6. Give 2 cloves of garlic chopped
7. Need 1 tbsp paprika
8. Need 1 tsp of cumin
9. Take 1 tsp of turmeric
10. Take 1 tsp - chilli powder
11. Require 1 tsp dried oregano
12. Get 1/2 tsp for each salt and pepper
13. Give of Bread
14. Provide 4 of tortilla wraps
15. Take of Salad
16. Require Handful - Chopped lettuce
17. Prepare 1/3 - Cucumber peeled and deseeded
18. Take 1-2 tomato(es) chopped
19. Take 1/2 for red onion
20. Require Handful - fresh parsley and fresh coriander
21. Prepare 1/2 tsp - dried oregano
22. Give 2 tbsp for extra virgin olive oil
23. You need 1 tbsp of red wine vinegar
24. Prepare - Dips
25. Take of Sriracha sauce, garlic mayo or others as desired

Grilled Chicken Kebabs, salad and wraps with dips instructions:

1. Mix the yoghurt with lemon juice, tomato purée, garlic, paprika, cumin, oregano, turmeric, chilli powder, salt and pepper. Stir well and set aside. Get rid of skin, bones and excess fat on chicken thighs then cut into 2-4 pieces as desired and marinate in fridge for 2-8 hours.
2. When putting chicken onto skewers, ensure all chicken is similar sizes. Cook on medium heat on grill for 5 mins each side then turn heat up until suitably charred.
3. Assemble the salad in a bowl in advance. Mix the olive oil with the red wine vinegar and pour over salad as desired. Warm the tortillas individually on a dry pan and cut in two. Add sriracha sauce and garlic mayo to ramekins. Serve and assemble as you please. Enjoy !

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