Kebab

Name: Kebab - Florenta K.
Ingredients: chicken breast; a piece 1; 2 potatoes salt; pepper a few slices of cucumber 2; 3 slices of tomato grated cabbage store; bought garlic sauce bun (300g flour; 50g butter; 150; 200ml warm milk; 15g yeast; one egg for brushing; sesame) sweet ketchup

Pasta/Pizza - Kebab by Florenta K. - Recipia

I have made this kebab-style sandwich several times, especially when I want a quick and hearty meal with ingredients I usually have on hand. The chicken breast turns out tender without using oil for cooking, and the fries give the crunchy texture I look for in such a sandwich. It's easy to adapt, and if I'm in the mood, I even make the buns at home. Quick info Total time: approximately 1 hour and 30 minutes if you make the buns. Preparation time: 25 minutes (without buns) Cooking time: 40-50 minutes (including buns) Servings: 2 sandwiches Difficulty: easy to medium (if you make the buns from scratch) Recipe type: kebab sandwich, for a quick lunch or dinner Ingredients Chicken breast - 1 piece Potatoes - 1-2 pieces, depending on size Salt Pepper A few slices of cucumber 2-3 slices of tomato Grated cabbage (white or red, your choice) Store-bought garlic sauce Bun: 300 g flour 50 g butter 150-200 ml warm milk 15 g yeast 1 egg (for brushing) Sesame (optional, for topping) Sweet ketchup Preparation method 1. Start with the buns if you want to make them at home. Mix the flour with the yeast and warm milk, add the butter, and knead the dough until it becomes elastic. Let it rise until it doubles in volume (usually 30-40 minutes). Shape the buns, place them on a tray, brush with beaten egg, sprinkle sesame seeds, and bake at 180°C until golden brown (about 20-25 minutes). Let them cool. 2. Wash the chicken breast, pat it dry with a kitchen towel, and slice it thinly. Sprinkle salt and pepper on both sides. Heat the pan well (without oil). Sear the chicken slices on each side until they are colored and cooked through. Remove them to a cutting board and cut them into smaller pieces suitable for the sandwich. 3. Peel the potatoes and slice them thinly, as evenly as possible. Heat oil in a pan or pot. Fry the potatoes until golden. Remove them to a paper towel to drain excess oil. Sprinkle a little salt over them. 4. Grate the cabbage and slice the cucumber and tomato. 5. Cut the bun in half. Spread garlic sauce on each half on the cut side. 6. Assemble the sandwich: place the shredded chicken, fries, grated cabbage, cucumber slices, tomato slices, sweet ketchup, and then place the top half. 7. Serve while warm. Why I make this recipe often Because it’s simple and I don’t need complicated ingredients. It can be adapted with what I have in the fridge. The sandwich is hearty, and the combination of fries and chicken is always good. Tips and variations Tips 1. If frying the potatoes in batches, don’t overcrowd them at once to avoid sticking. 2. The chicken breast shouldn’t be left too long to avoid drying out. Sliced thin, it cooks quickly. 3. For buns, if you’re short on time, you can also use store-bought buns. Substitutions 1. If you don’t have chicken breast, you can also use boneless thigh, sliced. 2. Cabbage can be replaced with lettuce if you have it on hand. 3. Store-bought garlic sauce can be replaced with sour cream mixed with crushed garlic if you prefer something lighter. Variations 1. You can add thinly sliced onion or pickles if you like. 2. For a spicier taste, use hot sauce instead of sweet ketchup. 3. If you want it to be lighter, bake the potatoes in the oven with a little oil instead of frying. Serving ideas The sandwich is quite large, so you can cut it in half for serving. It goes well with a simple salad or alongside yogurt. Frequently asked questions 1. Can I use another type of meat? Yes, turkey or pork works too, but the cooking time may vary. 2. What if I don’t have garlic sauce? Sometimes I use mayonnaise mixed with a little garlic, or just sour cream with grated garlic. 3. Can I use frozen potatoes? Yes, if you have frozen fries, they work very well and shorten the preparation time. 4. Can I skip the cabbage? Yes, it’s optional but adds texture. If you don’t like it, you can skip it or add something else crunchy. 5. Are store-bought buns okay? Yes, if you don’t have the time or desire to make them at home, any appropriately sized bun will do. Nutritional values Approximately, for a large sandwich: between 650 and 800 kcal, depending on how much meat and potatoes you use and whether you use homemade or store-bought buns. Macros for one serving: Protein: 30-35 g (from the chicken breast and bun) Carbohydrates: 70-90 g (from the bun, potatoes, vegetables) Fats: 20-25 g (from butter, oil for potatoes, sauces) These are approximate values and may vary based on exact weights. Storage and reheating The sandwich does not store well assembled, as it becomes soggy. If you have leftovers, keep the ingredients separate (meat, potatoes, vegetables) in the fridge, and assemble only when serving. The buns can be stored for 1-2 days in a bag. The fries lose their texture if left. The chicken can be reheated in a pan or microwave. I do not recommend storing the ready-made sandwich.

Kebab

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