Homemade chicken kebab or Turkish Dürüm recipe

Mix the yoghurt with the lemon juice and zest, chopped parsley and garlic, cumin, paprika and salt.

Cut the breasts in half and cut them into fillets. Transfer to a glass bowl and cover with the yoghurt sauce. Set aside. Cover with cling film and leave in the fridge for 4 hours.

Cut a red onion in half and place it in the centre of a baking tray. Stick a metal skewer in the centre and thread the marinated chicken fillets crosswise, one on top of the other.

Bake the kebab at 190°C for 60 minutes.

Cut the lettuce and carrot into strips, the feta cheese into cubes and the tomato and red onion into slices.

Cut a few pieces of kebab breast and place them in the centre of a flour tortilla.

Place some lettuce, tomato, red onion, carrot, feta cheese and some mint leaves on top.

Wrap in the shape of a roll and sear in the frying pan.

Serve the dürüm cut in half.