Loaded Chicken Mini Kebab Station
with Charred Onion, Zingy Tomatoes & Garlic Dip
- Wheat
- Gluten
- Eggs
- Fish
- Milk
- Almond
- Wheat
- Gluten
- Soy
- Sesame
- May contain traces of allergens
Build-your-own brilliance! Juicy beef kebabs, smokey onions and a creamy garlic dip come together in warm tortillas for a hands-on feast that’s bursting with flavour and perfect for sharing. This recipe is under 650kcal per serving.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Garlic Dip
(May be present: Eggs, Fish, Milk, Almond, Wheat, Gluten, Soy, Sesame)
1
Red Onion
1
Tomato
320 g
Chicken Breast
6
Mini Flour Tortillas
(Contains: Wheat, Gluten)
1 packet
Parsley
1 sachet
Chermoula Spice Blend
Nutrition
Utensils
Cooking Steps
• Roughly chop tomato.
• Tear parsley.
• Thinly slice onion (see ingredients).
Little cooks: Don your goggles and have a go at
peeling off the onion’s outer layer!
• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• Cook onion, stirring, until softened and lightly
charred, 4-5 minutes. Transfer to a bowl and
cover to keep warm.
In a medium bowl, combine chicken breast, chermoula spice blend and a drizzle of olive oil.
• Wipe out frying pan and return to high heat with a drizzle of olive oil. • When oil is hot, cook chicken breast, tossing, in batches until browned and cooked through, 5-6 minutes. Transfer to a bowl and cover to keep warm. TIP: Chicken is cooked through when it is no longer pink in the middle.
• Microwave mini flour tortillas on a
microwave-safe plate in 10 second bursts
until warmed through.
• In a small bowl, combine tomato with a drizzle
of olive oil and vinegar. Season to taste with
salt and pepper.
• In a second medium bowl, combine mixed salad
leaves with a drizzle of olive oil and vinegar.
Season to taste.
Little cooks: Take the lead by tossing the salad!
• Bring everything to the table.
• Build your own mini kebab station with tortillas,
chicken, mixed salad leaves, charred onion, zingy
tomatoes, parsley and garlic dip to serve. Enjoy!
