Ingredients
Units
Scale
- 1 kg chicken mince (thighs or breast)
- 2 tspn garlic granules or powder
- 2 tspn oregano
- 1 tspn mixed herbs
- 1 tspn salt & pepper
To serve:
- 6 pita breads
- 100 g cheese (grated)
- 1/2 iceberg lettuce (finely sliced)
- 1 red onion (finely sliced)
- 3 tomatoes (finely sliced)
- Tzatziki
Instructions
- STEP 1. Pop all the ingredients into the blender and process at speed 5 in your Thermomix for a full minute. I’m trying to change the consistency of the meat so it’s stringy without chunks.
- STEP 2. To roll the mince up, use some baking paper and place the meat on it. Then, roll it into a 10cm thick cylinder and finish the ends with rubber bands so it is nice and tight.
- STEP 3. Pop it in your slow cooker and leave it to cook for 4 hours on low or 2 hours on high. If you like, you could pop a tea towel under the lid to catch any condensation.
- STEP 4. When the time is up, turn the cooker off and don’t let the ‘keep warm’ turn on. Leave it to sit for 15-30mins or so before slicing; that will ensure it’s lovely and moist. I do that while I prep the sides.
- STEP 5. Pop everything on the table and make the kebabs up. I also put foil on ours and roll it up proper kebab style; the kids love it!
Notes
Gluten-free: Choose a GF wrap or make the sweet potato version from the bonus section.
Different-Meat: I LOVEEE this with lamb!
- Prep Time: 5 minutes
