Low-carb Chicken Kebab Roll
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 20 mins |
| Total Time | 3 hrs 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g low-fat quark
- 100 g cheese, rated
- 1 tablespoon tomato paste
- 3 egg (s)
- 1 teaspoon herbs
- 300 g chicken fillet (s)
- 1 tablespoon spice mix (kebab mix)
- 1 tablespoon olive oil
- 1 clove garlic
- 0.5 ½ onion (s)
- 1 tomato (s)
- 200 g coleslaw
- 1 handful iceberg lettuce
- 50 g feta cheese
- 1 handful cucumber (s), sliced
- Garlic sauce, cocktail sauce and chili sauce
Print Recipe
Pin Recipe Instructions
- Wash the meat, pat dry with kitchen paper and remove any remaining fat and tendons if necessary. Cut into thin strips and place in a container. Peel and squeeze the garlic clove, mix with olive oil and kebab seasoning and marinate in the refrigerator for approx. 3 hours or overnight.
- Sear portions in a coated pan or saucepan. Do not let it get too dry and keep it warm. If that`s too much work for you, you can buy ready-made pan kebabs from the refrigerator or meat at the Turkish snack bar.
- Mix the low-fat quark, cheese, tomato paste, eggs and herbs into a thick batter. Spread about 1 cm thick and rectangular on a baking sheet lined with baking paper. Bake in a preheated oven at 180 ° C for about 20 minutes.
- Slice the cucumber and tomato, cut the onion into half rings or cubes and the iceberg lettuce into thin strips and set aside.
- Spread some garlic and cocktail sauce on the baked dough. Spread the still warm meat and the feta cheese on top. Sprinkle with tomato and cucumber slices, cabbage and iceberg lettuce and onions. Spread some sauce on top. Roll up the dough using the baking paper, cut into two or four portions and carefully place on plates without the roll falling apart.
- Due to the lean quark, 1 serving has 0.5 KE for the crediting of diabetics.
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