Pan-fried doner kebab

Ingredients for 4 servings:

• 6 chicken breast fillets
• 4 bell peppers, yellow and red
• 6 tomatoes
• 2 cucumbers
• Olive oil, salt, pepper, 1 pinch of sugar, lemon juice, dill + parsley
• 2 cloves garlic
• 1 chili pepper(s), dried, or chili powder
• 500 ml yogurt
• 1 flatbread(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the chicken breast fillet into very fine strips (shredded) and dust with plenty of paprika powder. Season with salt and pepper, and sear in a pan with hot olive oil. Finely dice the bell peppers and sear in a separate pan with hot olive oil. Core the tomatoes and cut into strips or cubes. Mix the braised bell peppers and tomatoes with the chicken strips. Quarter the cucumber lengthwise, remove the seeds, and cut into thin slices (1 cm). Season the cucumber with olive oil, salt, pepper, a pinch of sugar, a dash of lemon juice, and finely chopped fresh dill and parsley. For the sauce, peel the garlic cloves and chop or press them very finely. Crush the dried chili pepper in a mortar and pestle or chop very finely. You can also use chili powder. Add the garlic and chili to the yogurt, season with salt, pepper, and a dash of lemon juice, and stir to combine (it’s best to let it infuse well). Quarter the flatbread, cut a pocket into it, and bake it in the oven at 180 degrees Celsius for 5 minutes until crispy. Fill with the pan-fried doner kebab, cucumber salad, and yogurt to taste. Tip: Serve all the side dishes separately with the flatbread so everyone can create their own personalized filling.