Chicken Kebab

La storia di questo piatto

Il kebab di pollo è un figlio adottato con amore dalla penisola italiana, arrivato sulle rive del Mediterraneo portando con sé i venti speziati del Levante, e oggi profondamente radicato nelle strade notturne delle città italiane, dove la convivialità è religione antica.

Ingredienti

• 400 g Chicken breast
• 2 pieces Pita bread
• 80 g Iceberg lettuce
• 1 piece Tomato
• 0.5 piece Red onion
• 60 ml Yogurt sauce (tzatziki)
• 20 ml Hot sauce
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Cumin
• 0.5 teaspoon Garlic powder
• 2 tablespoons Extra virgin olive oil
• q.b. Salt
• q.b. Black pepper

Preparazione

1. Slice the chicken breast into thin strips with a steady hand and slightly angled knife. In a bowl, drizzle generous olive oil, then add smoked paprika, cumin, garlic powder, salt, and pepper—the smoked paprika speaks for itself, so don't overdo the other spices. Submerge the chicken, toss thoroughly until each strip is coated in marinade, and let it rest. Time is the secret: the longer it sits, the more flavor it absorbs.
2. Heat the pan or grill over high heat—it must be really hot; you'll feel the heat from a few centimeters away. Once the surface smokes slightly, lay the chicken down: you'll hear a decisive sizzle, that's the right sign. Don't touch it immediately; let it cook on one side until the edges brown and crisp—watch the color, not the clock. When you flip, the meat should have that golden crust sealing the juices inside. Continue with the other side, and make sure there's no pink at the center by cutting the thickest piece to check.
3. Take fresh, crispy lettuce and dry it well if you've washed it—excess water makes the wrap soggy. Slice the tomato into thin rounds (if ripe, it'll have more flavor), and the red onion into paper-thin rings: raw onion stays sweet and crispy only if sliced thin. A tip my grandmother swore by: if the onion seems too strong, soak it in cold water for ten minutes—it loses the bite but keeps the flavor.
4. Place the pita on a warm pan, just for a few seconds per side—the heat will make it soft and pliable without further frying. If using a microwave, just a few seconds between two paper towels. The goal is to feel it yield to your touch, warm and enveloping, not cold and brittle.
5. Lay the pita in front of you, still warm, and spread the yogurt sauce with a spoon, covering the base well—this creates the soft bed for everything else. Distribute the fresh vegetables in the center, not piled but in neat layers, then place the hot chicken on top for pleasant temperatures and flavor contrasts. Finish with a drizzle of hot sauce—here you can adjust to taste, sample it yourself before serving others.
6. Roll the pita around the filling, starting from the closest side and pulling slightly toward you, keeping the sides closed with your fingers so nothing slips out—the movement should be deliberate, not nervous. When it's well wrapped and compact, cut the knife diagonally through the center with one confident, clean stroke: you'll get two triangles standing upright on the wooden board, inviting to eat immediately, while the heat still preserves all its magic.