Lebanese Kebab Recipe

• For Marinade
• 2 Garlic Cloves (peeled and chopped)
• 1 tbsp Olive Oil
• A pinch of Smoked Paprika
• Salt (to taste)
• White Pepper (to taste)
• 2 free-range Chicken Breasts (cut into 2-cm strips)
  
  For Garlic Sauce
• 150 g Yoghurt
• 1 Garlic Clove (peeled and grated)
• 1 tbsp Flat-leaf Parsley (chopped)
• A squeeze of Lemon Juice
• Salt (to taste)
  
  For Serving
• 4 Lettuce Leaves
• 1 large Tomato (sliced)
• Tabasco Sauce (for garnishing)

• To make the marinade, in a bowl, mix together the garlic, olive oil, paprika, salt and white pepper.
• Add in the chicken pieces and mix well.
• Cover the bowl and refrigerate for at least 12 hours.
• In a large bowl, add yoghurt, garlic, parsley, lemon juice and salt. Mix well.
• Soak the wooden skewers in water 30 minutes prior using.
• Place a griddle pan on fire and hea,t until it starts to smoke out.
• Thread the chicken pieces on the skewers.
• Lay them on the griddle and cook for 5 minutes.
• Turn to the other side and cook for another 5 minutes, until they are thoroughly done.
• Remove and lay the chicken pieces on a serving plate. Spread garlic sauce over them.
• Decorate with lettuce leaves, sliced tomatoes and Tabasco sauce.
• Serve hot immediately.