garlic naan, pickled cabbage and onion, hummus, cucumber, shawarma yogurt

In a bowl, combine olive oil, minced garlic, lemon juice, oregano, salt, and black pepper. Add the chicken breast, coat well, and marinate for at least 30 minutes.

Marinate the chicken

Thinly slice the red cabbage and onion. In a bowl, mix vinegar, sugar, and salt until dissolved. Add the cabbage and onion, mix well, and let sit for at least 30 minutes.

Pickle the vegetables

In a food processor, combine chickpeas, tahini, minced garlic, lemon juice, olive oil, salt, and water. Blend until smooth and creamy.

Blend Hummus

In a bowl, combine plain yogurt, garlic powder, ground cumin, paprika, and salt. Mix well and set aside.

Mix Yogurt Sauce

In a bowl, dissolve yeast and sugar in warm water. Let sit for 10 minutes. In another bowl, mix flour and salt. Add yogurt and yeast mixture, knead until smooth. Let rise for 1 hour.

Prepare Naan Dough

Divide dough into pieces, roll out into flatbreads. Cook on a hot skillet for 2-3 minutes on each side until golden. Brush with melted butter and sprinkle with minced garlic.

Cook Naan

Thread marinated chicken onto skewers. Grill on medium-high heat for 10-12 minutes, turning occasionally, until cooked through.

Grill Chicken

Serve the grilled chicken souvlaki with garlic naan, pickled cabbage and onion, hummus, sliced cucumber, and shawarma yogurt on the side.

Assemble the dish

Chicken breast

Olive oil

Garlic

Lemon juice

Dried oregano

chicken souvlaki

Recipe information

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