Kebab on a Plate

Now don’t tell me you’ve never eaten a kebab on the street! Come on, we’ve all tried it at least once in our life since you can find it practically everywhere, even in the less busy streets.

I started getting to know kebab as a kid thanks to my older brother who once took me downtown in Palermo to enjoy it. It was love at first sight, and I remember eating the version I propose in this recipe.

This is the kebab on a plate, a great alternative to recreate it at home compared to the more classic doner or wrap eaten on the street. All you need to do is buy a package from the supermarket fridge and some vegetables, but don’t underestimate the yogurt sauce as it gives that unique characteristic. What are you waiting for then? Follow my recipe and I assure you it will be a piece of cake.

Related recipes:

  • Difficulty: Easy
  • Cost: Economical
  • Preparation time: 30 Minutes
  • Cooking time: 10 Minutes
  • Portions: 2
  • Cuisine: International

Ingredients

For the ready-to-plate kebab

  • 1 package refrigerated kebab
  • 1 apple
  • 1 shallot
  • to taste lemon juice
  • 1 carrot
  • 1 tomato
  • to taste mixed lettuce
  • to taste pickled gherkins
  • 2 Arabic flatbreads
  • to taste yogurt sauce
  • to taste sweet and spicy sauce

Tools

  • Pan
  • Grill Pan

Steps

To prepare the ready-to-plate kebab

  • Start by dicing an apple and a shallot, then season with lemon juice in a bowl

  • Then, create a carrot julienne and slice the tomato about 0.4 inches thick

  • Then toast the kebab in a pan for about 10 minutes, ensuring it doesn’t dry out too much

  • Meanwhile, grill the Arabic bread on a grill pan until well cooked on both sides

  • Finally, plate by arranging the mixed lettuce, carrots, apple with shallot, tomato slices, gherkins, Arabic bread, and finally the kebab in the center

  • At the end, sprinkle the carrots and kebab with the yogurt sauce, add the sweet and spicy sauce to the kebab, and finally serve at the table

Tip!

By the way, if you can’t find Arabic bread, you can alternatively use Salento-style puccia or other types of loaves as long as they are similar in texture and appearance.

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bellericette

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