Ingredients
For the Chicken Kebabs
- 500 g chicken mince
- 4 spring onions, finely sliced
- 2 tbsp garlic-infused olive oil
- 1 tbsp onion-infused olive oil
- 3 tbsp flat-leaf parsley, finely chopped
- Juice of ½ lemon
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- ½ tsp ground cinnamon
- Salt and pepper
- Extra olive oil, for greasing and drizzling
For the Shirazi Salad
- 1 cup tomatoes, seeds removed and finely diced
- 1 cup Lebanese cucumber, finely diced
- 3 spring onions, finely sliced
- 1 tbsp flat-leaf parsley, roughly chopped
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- Salt, to taste
For the Smoky Garlic Yogurt
- 235 ml Greek yoghurt (lactose-free if needed)
- 1 tbsp garlic-infused olive oil
- 1 tbsp smoked paprika
- Squeeze of lemon juice
- Salt, to taste
To Assemble
- 4 pieces Lebanese or Turkish kebab bread (or large flatbreads)
Method
Preheat your oven to 220°C (200°C fan-forced). Generously grease a large baking tray with olive oil.
In a large mixing bowl, combine the chicken mince, spring onions, garlic-infused olive oil, onion-infused olive oil, parsley, lemon juice, smoked paprika, cumin, oregano, cinnamon, salt, and pepper. Mix firmly with your hands until everything is evenly distributed and the mixture feels cohesive.
Tip the mixture onto the prepared tray and press into an even layer roughly 1.5cm thick.
Using a knife or spatula, score the surface into 8 long kebab-shaped portions.
Drizzle or spray the top generously with olive oil.
Bake for 18–20 minutes until the surface is golden and slightly caramelised at the edges, and the mince is cooked through. For extra colour, switch to the grill (broil) for the final 2–3 minutes. Rest for 5 minutes before slicing.
While the kebabs bake, combine the tomatoes, cucumber, spring onions, and parsley in a bowl. Dress with lemon juice and extra virgin olive oil, season well with salt, and toss gently. Let it sit for a few minutes so the flavours come together.
In a small bowl, whisk together the Greek yoghurt, garlic-infused olive oil, smoked paprika, lemon juice, and salt until smooth. Set aside.
Warm your kebab bread in a dry frying pan over high heat or use a sandwich press.
Spread a generous layer of garlic yogurt across each bread. Slice the kebab into strips along your scored lines and lay 2 portions across the centre of each bread. Pile the salad on top. Roll tightly from one end, wrapping firmly as you go. Serve immediately.
