Snacks

Homemade Street Kebab — Grilled Chicken & Mint White Sauce

Name: Homemade Street Kebab — Grilled Chicken & Mint White Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Moyen-Orientale
Ingredients: 400g chicken breast (or lamb), sliced into thin strips; 2 tbsp full-fat Greek yoghurt (for the marinade); 1 tsp smoked paprika; ½ tsp ground cumin; ½ tsp garlic powder; ½ tsp salt; ¼ tsp ground black pepper; 1 tbsp olive oil (for cooking); 150g full-fat Greek yoghurt (for the sauce); 1 fresh garlic clove, finely minced; 1 tbsp fresh lemon juice; 5 fresh mint leaves, chopped; Fine salt to taste (for the sauce); 4 pita breads or 2 large lavash; ¼ iceberg or romaine lettuce, finely shredded; 2 firm tomatoes, diced or sliced; ½ red onion, thinly sliced; ¼ red cabbage, very finely shredded; 4 tbsp pickles (gherkins or lacto-fermented vegetables); Hot sauce of choice (harissa, sriracha or sweet chilli); 400g firm potatoes (for the fries)

By Marie Lefebvre · Updated September 12, 2026

A generous, flavorful homemade kebab with yoghurt-marinated, spiced chicken grilled over high heat for a crispy and juicy result. Wrapped in a warm pita and topped with a fresh mint white sauce, this is all the magic of Eastern street food made at home in under 30 minutes.

Prep⏱️ 20 min

Cook🔥 15 min

Servings👥 4 servings

Difficulty📊 Easy

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🛒 Ingredients

4 servings

400g chicken breast (or lamb), sliced into thin strips
2 tbsp full-fat Greek yoghurt (for the marinade)
1 tsp smoked paprika
½ tsp ground cumin
½ tsp garlic powder
½ tsp salt
¼ tsp ground black pepper
1 tbsp olive oil (for cooking)
150g full-fat Greek yoghurt (for the sauce)
1 fresh garlic clove, finely minced
1 tbsp fresh lemon juice
5 fresh mint leaves, chopped
Fine salt to taste (for the sauce)
4 pita breads or 2 large lavash
¼ iceberg or romaine lettuce, finely shredded
2 firm tomatoes, diced or sliced
½ red onion, thinly sliced
¼ red cabbage, very finely shredded
4 tbsp pickles (gherkins or lacto-fermented vegetables)
Hot sauce of choice (harissa, sriracha or sweet chilli)
400g firm potatoes (for the fries)

🛍️ Recommended tools

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🎬 Original video

Directions

1
Prepare the marinade: in a bowl, mix the chicken strips with 2 tbsp Greek yoghurt, smoked paprika, cumin, garlic powder, salt and pepper. Massage the meat to coat every piece. Marinate at least 15 minutes at room temperature (or 2 hours in the fridge for even more flavor).
2
Make the white sauce: in a bowl, whisk 150g Greek yoghurt with the minced garlic, lemon juice and chopped mint. Season with salt. Refrigerate until assembly.
3
Prepare the toppings: finely shred the lettuce, slice the tomatoes, red onion and red cabbage. Arrange the vegetables in separate small bowls. Prepare the pickles.
4
Cook the fries: peel and cut the potatoes into even batons. Fry in oil at 175°C for 4-5 minutes until golden and crispy. Drain on paper towels and season immediately with salt.
5
Cook the chicken: heat a large pan or wok over very high heat with 1 tbsp olive oil until lightly smoking. Spread the chicken strips in a single layer — do not overcrowd (cook in 2 batches if needed). Sear for 2-3 minutes without moving to get a good char, then flip and cook 2 more minutes. The chicken should be well browned, almost charred in spots.
6
Warm the bread: toast pita breads 30 seconds per side in a dry hot pan, or wrap in foil and heat 3 minutes in a 180°C oven. They should be warm and slightly pliable.
7
Assemble the kebabs: open the pita or lay the lavash flat. Spread a generous layer of mint white sauce. Add the grilled chicken strips. Top with shredded lettuce, diced tomatoes, sliced red onion, red cabbage and pickles. Finish with a drizzle of hot sauce.
8
Serve immediately with hot crispy fries. For easy eating, wrap the kebab in foil or parchment paper to keep warm.

💡 Chef's Tip

The secret to perfectly grilled chicken like a professional kebab: the pan must be extremely hot before adding the meat, and do not move it immediately on contact. This thermal shock caramelises the yoghurt sugars on the surface and creates that slightly charred, irresistible crust. If the pan is not large enough, cook in batches rather than crowding — a packed pan steams the meat instead of grilling it.