Low-carb white cabbage and olive slaw with chicken kebab

Ingredients for 4 servings:

• 800 g chicken breast
• 3 garlic cloves
• 1 tbsp paprika powder, sweet
• 3 tbsp olive oil
• 1 tbsp oregano, dried
• 1 tbsp thyme, dried
• 600 g white cabbage
• 65 g green olives, pitted
• 200 g carrot(s)
• 100 g onion(s), red
• 3 tbsp mayonnaise
• 1 tbsp natural yogurt
• salt and pepper
• 100 g red cabbage
• 50 g cucumber(s)
• 250 g Greek yogurt
• 4 tbsp rapeseed oil or sunflower oil
• 1 small lemon(s), juice
• 4 tbsp parsley leaves for garnishing

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 8 minutes; Total time approx. 2 hours 48 minutes

Clean the chicken breast and cut into 4 cm pieces. Peel and finely chop 2 garlic cloves. Mix with the chicken breast, paprika, oregano, thyme, and olive oil and marinate for at least 2 hours (I marinated it for 24 hours). Quarter the white cabbage, remove the stalk, and slice into strips. Drain and halve the olives. Peel the carrots and onions. Coarsely grate the carrots and chop the onions. Mix everything with mayonnaise and natural yogurt. Season with salt and pepper. (I also let this marinate for 24 hours.) Peel and finely grate the remaining garlic. Coarsely grate the red cabbage and cucumber. Mix everything with Greek yogurt and season with salt and pepper. Thread the chicken breast cubes onto a skewer. Heat the oil in a pan and fry the skewers on all sides for about 8 minutes. Halve the lemon, squeeze the juice over the skewers, remove from the heat, and let stand for 1-2 minutes. Season with salt and pepper. Arrange the slaw, tzatziki, and kebab on a plate and garnish with parsley leaves. Serve immediately. Approx. 754 kcal per serving.