Pan Doner
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 chicken breast fillet (s)
- 4 bell peppers, yellow and red
- 6 tomato (s)
- 2 cucumber (s)
- Olive oil, salt, pepper, 1 pinch sugar, lemon juice, dill + parsley
- 2 cloves garlic
- 1 chilli pepper (s), dried, or chilli powder
- 500 ml yogurt
- 1 flatbread (s)
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast fillet into very fine strips (strips) and dust with plenty of paprika powder. Season with salt and pepper, fry in a pan with hot olive oil. Finely dice the peppers and fry them in a separate pan with hot olive oil. Core the tomatoes and cut into strips or cubes. Mix the braised peppers and tomatoes with the chicken.
- Quarter the cucumber lengthways, remove the core and cut into fine slices (1 cm). Dress 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 chilli in a mortar or cut very finely. You can also take chili powder. Add the garlic and chilli to the yoghurt, season with salt, pepper and a squeeze of lemon juice and stir (it is best to let it steep).
- Quarter the flatbread, cut a bag into it and bake it in the oven for 5 minutes at 180 degrees until crispy. Fill with the pan doner, cucumber salad and yoghurt to taste.
- Tip: All side dishes are served separately with the flatbread, so that everyone can put together their own personal filling.
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